Easy Filipino Pork Steak (Bistek Tagalog)

A mouthwatering plate of Pork Steak (Pinoy Bistek) is ready to be served!

5 from 1 vote

Easy Filipino Pork Steak (Bistek Tagalog)

A Filipino comfort-food classic made with juicy pork shoulder steaks simmered in a tangy calamansi-soy sauce with lots of garlic and onions. Serve with rice.

Prep Time10

Cook Time30

Marinate30

Total Time1 10

Course: Main Course

Cuisine: Asian

Servings:

Calories: 386kcal

Author: Rose Sioson

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.

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.

Nutrition