Pork Steak is a variation of Bistek Tagalog. The procedure and some ingredients are almost the same; the only difference is the use of pork chops or any pork slices for that matter.
Although I used pork chops in this recipe, you can use any part of the pork if you desire as long as they are sliced properly. The reason why I used pork chops is because I like the taste of fats better for this recipe. The fats add more flavor to the dish.
I’ve been searching for pork chops with fats and skin attached here in my location. I want the usual pork chops similar to the ones that I usually have back in the Philippines: with fats and skin attached. You see, the fat and skin on USDA pork chops are removed. All you get are lean slices of meat. Having no fat at all is a good thing. However, I wanted to duplicate the taste of Pork Steak that I am cooking when I was in the Philippines. I don’t serve this all the time so I guess having a little fat and skin is acceptable.