Filipino Pork Steak (Bistek Tagalog) is pork simmered in soy sauce and calamansi with lots of garlic and onions. It's a pork version of the classic beef bistek, and it's just as good.
This recipe uses pork shoulder steaks, which stay juicy and tender when simmered. About 40 minutes from start to finish, most of it hands-off. Serve it over rice and let the sauce do the rest.
If you love Filipino staples like adobo or sisig, this one belongs in your rotation. It's the kind of dish you'll find in every carinderia, sitting right next to caldereta, kare-kare, and humba.
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What is Bistek Tagalog?
Bistek Tagalog (bis-TEK ta-GA-log) is the Filipino take on "beefsteak," adapted from the Spanish word bistec. The traditional version uses thin slices of beef simmered in a punchy sauce of soy sauce, calamansi (or citrus), garlic, and onions.
This pork version uses the same technique and flavors. You get the same salty-sour sauce, the same pile of sweet onion rings on top, and the same "why didn't I make more rice?" situation.
Over time, Filipinos started using the bistek method for other proteins too - chicken bistek, fish steak, even liver. If it's cooked in soy sauce and calamansi with onions, it's bistek-style.
Why You'll Love This Recipe
- Weeknight-friendly - About 40 minutes, mostly simmering time
- Simple pantry staples - Soy sauce, citrus, garlic, onions
- Big, bold Filipino flavor - Salty, tangy, savory, sweet
- Pork stays juicy - Shoulder steaks have enough fat to stay tender
- That sauce - Made for spooning over rice
- Even better the next day - The flavors deepen overnight
Ingredients
Here's what you'll need:
- Pork Shoulder Steak: Juicy and tender, perfect for soaking up the sauce.
- Garlic: Adds a robust and aromatic flavor.
- Red Onions: Sweet and slightly tangy, they balance the dish.
- Oyster Sauce: For a rich, umami boost.
- Soy Sauce: Adds salty depth to the sauce.
- Calamansi: Brings a zesty tang that’s signature to Filipino bistek.
- Beef Powder: Enhances the savory flavor of the sauce.
- Water: Helps create the perfect consistency for the sauce.
- Sugar: Balances the tanginess and adds a subtle sweetness.
- Black Pepper: Adds a hint of spice and depth to the dish.
- Cooking Oil: For frying the pork to golden perfection.
- Cornstarch and Water – Combined to create a slurry for thickening the sauce.
See recipe card for quantities.
Swaps & Add-ins
- No calamansi? Use lemon + lime (half and half is closest), or straight lemon.
- No pork shoulder steaks? Pork chops work, just don’t overcook. Pork belly is another great for a richer, faster version
- Want it spicy? Add sliced chiles or a pinch of chili flakes.
How to Make Filipino Pork Steak
- Marinate the Pork: Combine pork shoulder steak with soy sauce and calamansi. Let it marinate for at least 30 minutes. The longer, the better, as this allows the flavors to penetrate the meat deeply.
- Fry the Pork: Heat oil in a pan and fry the marinated pork until browned. Set aside. This step locks in the juices and adds a beautiful sear.
- Cook the Onion: Slightly cook the onion rings and set aside. They’ll add sweetness and texture to the final dish.
- Sauté the Garlic: In the same pan, sauté garlic until fragrant. The aroma alone will make your kitchen smell amazing.
- Simmer the Sauce: Add the marinade, oyster sauce, water, sugar, pepper, and beef powder to the pan and stir. Add pork and simmer for about 20 minutes on low heat until the flavors meld together.(OPTIONAL) Mix cornstarch with water to create a slurry. Gradually add this to the sauce, stirring continuously until thickened.
- Combine and Serve: Add the onions back to the pan. The sauce should be thick and glossy, clinging to every bite of pork. Serve over rice.
Slow Cooker Method
Short on time to babysit the stove? Use your slow cooker:
- Marinate the pork as directed (30 minutes to overnight)
- Sear the pork in a hot pan until browned on both sides
- Transfer to the slow cooker
- Add the marinade, water, oyster sauce, beef powder, sugar, pepper, and garlic
- Cook on low for 4-6 hours or high for 2-3 hours until fork-tender
- Add onion rings in the last 30 minutes
- Thicken the sauce with cornstarch slurry if needed before serving
The slow cooker method makes incredibly tender pork, but you'll miss some of the caramelized flavor from stovetop searing. Worth the tradeoff for a hands-off dinner.
Variations
- Beef Bistek (Classic) -f you like the tangy, savory profile of bistek but want to switch things up with a Thai twist, crying tiger steak hits a similar note. Grilled steak, sliced thin, served with a spicy, tangy dipping sauce instead of gravy, same idea of steak plus a bold sauce, different direction.
- Spicy Kick: Add sliced Thai chili peppers for some heat or add chili garlic oil.
- Chicken Steak: Use chicken instead of pork.
- Vegetarian Option: Use tofu steaks and adjust the seasoning for a meatless version.
- Seafood Twist: Use fish fillets for a lighter alternative.
- Cheesy Bistek: Sprinkle shredded cheese on top before serving for a creamy twist
- Creamy Pork Steak - Stir in ¼ cup all-purpose cream at the end for a rich, creamy sauce.
What To Serve With This
- Java Rice: A classic pairing that’s essential for soaking up the sauce.
- Garlic Fried Rice: Add a garlicky twist to your rice for extra flavor.
- Stir Fry Green Beans: Sautéed with garlic for a simple veggie side. You can add bacon too like this
- Atchara (Pickled Papaya): Adds a tangy crunch to balance the rich sauce.
- Pandesal: Use this soft bread to mop up the delicious sauce.
- Fried Plantains: Add a sweet and savory element to your meal.
Meal Prep and Leftovers
- Fridge: Store in an airtight container up to 4 days.
- Reheat: Warm in a skillet with a splash of water to loosen the sauce.
- Freezer: You can freeze it, but the onions get softer after thawing—still tasty.
Rose's Tips
- Marinate at least 30 minutes - Overnight is best for deeper flavor
- Pat the pork dry before searing - Wet meat steams instead of browning
- Don't crowd the pan - Sear in batches for proper browning
- Use low heat when simmering - High heat makes the pork tough
- Deglaze the pan - Those browned bits add flavor to the sauce
- Cast iron works great - Holds heat well for a good sear
- Don't skip the sear - It adds caramelized depth to the dish
- Taste and adjust - Add more citrus if too salty, more sugar if too sour
Recipe FAQs
Traditionally, Bistek Tagalog is made with beef, usually thinly sliced sirloin. However, many Filipino households also make bistek using pork chops or pork steak, especially for everyday meals. Pork bistek keeps the same soy-calamansi flavor but is often more affordable and quicker to cook.
The best cut for pork bistek is pork shoulder steak because it stays juicy and flavorful when simmered. Pork chops also work well, but they cook faster and can dry out if overcooked. Slicing thicker pork steaks into thinner pieces helps keep the meat tender.
To keep pork bistek tender, slice the meat thin, sear it briefly for flavor, then finish cooking it with a gentle simmer in the sauce. Avoid boiling the pork aggressively, which can make it tough. Pork shoulder steaks are especially forgiving and stay juicy.
Marinate it with acidic ingredients like calamansi or lemon to break down the fibers.
If you don’t have calamansi, lemon juice is the best substitute. For a closer match, use a half lemon and half lime combination. This mimics calamansi’s balance of bright acidity without overpowering the soy sauce.
Yes. Pork bistek is a great make-ahead dish. The flavors actually improve after resting overnight. Store it in an airtight container in the refrigerator for up to 4 days, and reheat gently with a splash of water to loosen the sauce.
More Filipino Pork Recipes
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Easy Filipino Pork Steak (Bistek Tagalog)
Equipment
- 1 skillet
Ingredients
- 2.5 pounds Pork Shoulder Steak
- 2 tablespoon Garlic minced
- 1 whole Red onions sliced
- 1 tablespoon Oyster Sauce
- 2 tablespoon Soy Sauce
- ¼ cup Calamansi Juice
- 1 teaspoon Beef Powder
- 2 cups Water
- 2 teaspoon Sugar
- ½ teaspoon Black Pepper
- 2 tablespoon Cooking Oil
- 2 teaspoon Cornstarch diluted with 2 tablespoon of water
Instructions
- Marinate the Pork: Combine pork shoulder steak with soy sauce and calamansi. Let it marinate for at least 30 minutes. The longer, the better, as this allows the flavors to penetrate the meat deeply.2.5 pounds Pork Shoulder Steak, 2 tablespoon Soy Sauce, ¼ cup Calamansi Juice
- Fry the Pork: Heat oil in a pan and fry the marinated pork until browned. Set aside. This step locks in the juices and adds a beautiful sear.2 tablespoon Cooking Oil, 2.5 pounds Pork Shoulder Steak
- Cook the Onion: Slightly cook the onion rings and set aside. They’ll add sweetness and texture to the final dish.1 whole Red onions
- Sauté the Garlic: In the same pan, sauté garlic until fragrant.2 tablespoon Garlic
- Simmer the Sauce: Add the marinade, water, sugar, pepper, oyster sauce and beef powder to the pan and stir. Add pork and simmer for about 20 minutes on low heat until the flavors meld together.1 tablespoon Oyster Sauce, 1 teaspoon Beef Powder, 2 cups Water, 2 teaspoon Sugar, ½ teaspoon Black Pepper, 2.5 pounds Pork Shoulder Steak
- Mix cornstarch with water to create a slurry. Gradually add this to the sauce, stirring continuously until thickened.2 teaspoon Cornstarch diluted with 2 tablespoon of water
- Combine and Serve: Add the onions back to the pan. The sauce should be thick and glossy, clinging to every bite of pork.
- Serve over rice.
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Notes
- Use freshly squeezed calamansi for the best flavor.
- Let the pork marinate longer for deeper flavor. I usually do it overnight or at least 30 minutes.
- Cook onions briefly to keep their crunchy texture.
- Deglaze the pan with water or stock to get all the flavorful bits.
- Use low heat when simmering to keep the pork tender.
- Don’t skip browning the pork—it adds a caramelized depth to the dish.
- Taste and adjust the seasoning, especially if substituting calamansi.
Dants says
You forgot to include the oyster sauce in the procedure.
Rose Sioson says
Hello Dants! I appreciate you. I have updated my post. Thank you!