Pork Steak Recipe (How to Cook Pork Chop Steak)

soy sauce and calamansi, pan fry them until golden, then simmer everything until the meat gets tender. Pork Steak is basically Bistek Tagalog made with pork instead of beef. Same salty-sour taste, same onion rings on top, same way it makes you want another cup of rice. Now, if you search for pork steak online, you will see a lot of American recipes using pork shoulder with BBQ sauce or dry rubs. That is a different dish. What we are making here is Filipino Pork Steak, the bistek kind.

I learned how to cook this when I was maybe 14 or 15 years old. Back then, I did not know much, but this was hard to mess up. You marinate, you fry, you simmer. My wife likes hers with extra calamansi, so when she cooks it, the sauce has more tang. I like it both ways.

The thing with Pork Steak is you cannot rush it. Let the pork sit in that marinade. Let it simmer on low heat. The longer it cooks, the more tender it gets. By the time you are done, the meat should be soft enough that you do not need a knife to cut it.

What is Pork Steak?

Pork Steak in Filipino cooking is pork braised in soy sauce and calamansi with onions on top. We call it bistek-style because it follows the same method as Bistek Tagalog, just with pork instead of beef. Some people call it Pork Bistek or Pork Chop Steak. Same dish, different names.

The word bistek came from the Spanish bistec, which means beef steak. But Filipinos made it our own. We use soy sauce and calamansi for the marinade, which gives it that salty-sour taste we love. Over the years, people started using the same method for other meats. You will find chicken bistek, fish steak, even liver bistek if you look around.

Go to any carinderia or tapsilogan and you will see Pork Steak sitting next to Pork Adobo and Menudo on the steam table. It is one of those everyday dishes that people never get tired of eating.

Why This Pork Steak Recipe Works

Here is why this recipe turns out good every time.

• Marinating in soy sauce and calamansi. The soy sauce seasons the meat while the acid starts to soften it. Even 30 minutes helps, but longer is better.
• Pan frying before simmering. Browning the pork first gives you color and flavor. Those browned bits stuck to the pan? They go into the sauce.
• Simmering low and slow. You want the pork to cook gently. Low heat, covered, until the meat gets soft.
• Adding onions in two stages. Half goes in while simmering so the flavor gets into the sauce. The rest goes in at the end so you still get some bite.

Ingredients

• Pork chops – Cut into serving pieces. Bone-in or boneless, your choice.
• Soy sauce – This is where the saltiness comes from.
• Lime or calamansi – For that sour kick. Fresh is best.
• Onions – Sliced into rings. You want a lot of these.
• Garlic – Minced.
• Granulated white sugar – Just a little bit to balance the soy sauce.
• Water – For simmering.
• Cooking oil – For frying.
• Salt and ground black pepper – To taste.

Let me walk you through how I make this.

1. Combine pork chops, soy sauce, and lime juice in a large bowl or resealable bag.
2. Mix well to coat all pieces evenly.
3. Cover and refrigerate for at least 1 hour.
4. Remove pork from marinade and reserve the liquid for cooking.

1. Heat cooking oil in a pan over medium heat.
2. Pan fry the marinated pork chops for 3 minutes per side until golden.
3. Remove the pork chops and set aside.
4. Keep the oil in the pan for the next step.

1. Saute the garlic in the remaining oil until it turns light brown.
2. Add half of the sliced onions and cook until softened.
3. Pour in the reserved marinade and water.
4. Return the pork chops to the pan.

1. Bring the liquid to a boil, then lower the heat.
2. Cover and simmer for 45 minutes or until the pork is fork tender. Add more water if the liquid gets too low.
3. Add the sugar, salt, and pepper to taste.
4. Put in the remaining onions and cook for 3 more minutes.

Turn off the heat and transfer to a serving plate. Spoon the sauce over the pork and top with the onions.

What to Serve with Pork Steak

• Steamed white rice – You need rice with this. The sauce is too good to waste, so spoon it over your rice and mix everything together.
• Sinangag – Garlic fried rice is a good option if you want something with more flavor. The toasted garlic goes well with the soy sauce in the pork.
• Fried egg – Break the yolk and mix it into the sauce. It makes the dish richer and more filling.
• Ginisang Repolyo – Sauteed cabbage is a simple vegetable side that balances out the meat. Light and easy to make.
• Atchara – Pickled papaya cuts through the richness of the pork. The sweet and sour taste is a nice contrast.
• Mashed potatoes – Not traditional, but it works. The creamy texture goes well with the sauce.

Storage

This Pork Steak actually tastes better the next day. The meat soaks up more of the sauce overnight.

Refrigerator: Keep it in a container with a lid. Good for 3 days.

Freezer: Let it cool down first, then freeze. Good for 2 months.

Reheating: Warm it up in a pan over medium low heat. Add a little water if the sauce got thick. Microwave works too.

• Pork chops – Pork shoulder steaks, pork belly slices, or boneless pork loin all work. Just adjust the cooking time.
• Calamansi – Lime juice is the closest and easiest substitute. Use the same amount. Lemon juice also works.
• Soy sauce – Tamari if you need gluten free. Coconut aminos if you want less sodium.
• White sugar – Brown sugar or muscovado if you want deeper sweetness.
• White onions – Yellow onions are milder. Red onions are a bit sweeter.

More Filipino Pork Recipes

• Pork Sinigang – Sour soup with pork and vegetables. The tamarind broth makes it tangy and refreshing.
• Pork Binagoongan – Pork cooked in shrimp paste. The bagoong gives it a strong, savory flavor.
• Humba – Sweet braised pork belly from the Visayas. It has a sweeter taste compared to adobo.
• Crispy Pata – Deep fried pork leg. The skin is crispy and the meat inside is tender.

Pro Tips

• Pat the pork dry before frying. Less moisture on the surface means better browning.
• Use fresh citrus. Bottled calamansi or lime juice works, but fresh gives a brighter flavor.
• Check the pork at 30 minutes. Thinner cuts may be done sooner. The meat should pull apart easily when pressed with a fork.
• Do not skip the sugar. It balances the saltiness and helps the onions caramelize.

What is the difference between pork steak and pork chops?

In the US, pork steak usually means a cut from the shoulder. Pork chops come from the loin. Here in Filipino cooking, we call this dish pork steak because of the bistek-style preparation. You can use either cut for this recipe.

How long should I marinate the pork?

At least 1 hour. Overnight is better. The longer it sits, the more flavor gets into the meat.

What temperature should the pork reach?

USDA says 145°F for pork steaks, chops, and roasts, then let it rest for 3 minutes. But for this dish, you are simmering the pork in liquid for 45 minutes, so it will go past that and get really tender.

Can I use a slow cooker?

Yes. Brown the pork in a pan first, then put everything in the slow cooker. Cook on low for 4 to 6 hours. Add the onion rings in the last 30 minutes.

Why does my pork turn out tough?

You did not cook it long enough. Keep the heat low and let it simmer. Check at 45 minutes. Some cuts need up to an hour before they get soft.

Pork Steak has been on our table for as long as I can remember. It is not fancy, but it does not need to be. Soy sauce, calamansi, onions, pork. That is all you need. Give this recipe a try and let me know how it goes. I think you will like it.

Watch How to Cook Pork Steak

Update: I updated the recipe by adding minced garlic, which I sauté right at the start. It brings out a deeper flavor in the pork steak and makes the dish smell even better as it cooks.