This Pork Steak (Pinoy Bistek) recipe is a Filipino classic that combines juicy pork shoulder steaks with a tangy, savory sauce. Perfect for busy weeknights. Easy to prepare and irresistibly delicious when served over warm rice.
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Pork Steak, or Pinoy Bistek, is a Filipino favorite that brings a taste of home to the table. It’s often made with pork chops, but I love using pork steaks. Just the other day, I found these beautiful pork shoulder steaks at Aldi, and my first thought was to turn them into a hearty Pork Bistek.
This dish is also a staple in carinderias, where it shares the menu with other Filipino classics like Caldereta, Kare-Kare, Adobo, Humba, Laing, and Binagoongan. There’s something magical about how simple ingredients like soy sauce and calamansi come together to create such bold flavors.
Unlike American pork steak, this version has a rich, flavorful sauce that’s perfect for drizzling over steamed rice. If you’re looking for a dish that’s comforting, easy to make, and full of flavor, this one won’t disappoint!
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Why You'll Love This Recipe?
- Rich and Tangy Sauce: The savory sauce with soy and calamansi is perfect for spooning over rice.
- Simple Ingredients: Uses pantry staples you probably already have on hand.
- Quick to Prepare: No complicated steps, just marinate, fry, and simmer.
- Perfect for Rice Lovers: The sauce and tender pork make it a rice lover’s dream.
- Crowd-Pleaser: Both kids and adults will enjoy this flavorful Filipino dish.
What are Pork Steaks?
Pork steaks are slices from the pork shoulder, known for their rich marbling and tenderness. This cut is budget-friendly and full of flavor, making it ideal for dishes like Pinoy Bistek. Unlike traditional American pork steak, the Filipino version simmers in a tangy, savory sauce, giving it a unique and irresistible flavor.
If pork shoulder isn’t available, pork chops can also work, but they might not be as tender. The marinating process and low-heat cooking ensure the meat absorbs all the sauce’s delicious flavors, resulting in a melt-in-your-mouth experience.
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.
Substitution and Additions
- Lemon: Use as a calamansi substitute.
- Chicken Bouillon: Swap for beef powder in a pinch.
- Brown Sugar: Add a hint of sweetness to the sauce.
- Bell Peppers: Toss in for extra color and crunch.
- Mushrooms and or Fried Potatoes: Add for a hearty twist.
How To Make 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, 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.
Variations
- Beef Steak Version: Swap pork for thinly sliced beef for a classic bistek flavor.
- 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.
What To Serve With This
- Steamed White 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.
- Mashed Potatoes: Creamy and buttery, they complement the savory pork.
- Stir Fry Green Beans: Sautéed with garlic for a simple veggie side. You can add bacon too like this Crack Green bean dish.
- Atchara (Pickled Papaya): Adds a tangy crunch to balance the rich sauce.
- Eggplant Salad: Grilled eggplant with a tangy vinaigrette is a great side.
- Boiled Vegetables: Lightly seasoned carrots and broccoli keep things healthy.
- Pandesal: Use this soft bread to mop up the delicious sauce.
- Lumpiang Sariwa: Fresh spring rolls with peanut sauce pair beautifully.
- Tortang Talong: Eggplant omelet that’s hearty and satisfying.
- Cornbread: Slightly sweet, it contrasts the tangy pork.
- Sinigang Soup: A tangy tamarind soup for a complete Filipino meal.
- Fresh Salad: A mix of greens with a light vinaigrette balances the richness.
- Fried Plantains: Add a sweet and savory element to your meal.
- Pickled Cucumbers: Their crisp texture and tangy flavor work wonderfully.
How to Store Leftovers
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or microwave. To maintain the sauce's consistency, add a splash of water while reheating.
If you plan to store it longer, freezing is a great option. Place the pork steak in a freezer-safe container with its sauce, and it will keep for up to three months. Thaw overnight in the fridge before reheating.
Top Tips
- Use freshly squeezed calamansi for the best flavor.
- Let the pork marinate longer for deeper flavor.
- Cook onions briefly to keep its 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.
Recipe FAQs
Bistek is made of thinly sliced meat, soy sauce, calamansi, and onions. It’s a simple yet flavorful Filipino dish.
Pork shoulder steak is the best cut for this recipe due to its marbling and tenderness.
Bistek is Filipino and uses a tangy sauce, while bistec is the Spanish version, often grilled.
Marinate it with acidic ingredients like calamansi or lemon to break down the fibers.
Pork shoulder is among the most tender and moist cuts due to its fat content.
No, pork steaks come from the shoulder, while chops come from the loin.
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Pork Steak (Pinoy Bistek) Recipe
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.
- 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.
- Simmer the Sauce: Add the marinade, 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.
- 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.
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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.
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