Growing up, I can’t help but feel excited and ecstatic whenever I see a platter of pork bistek with fried potatoes on the table. I’m sure to eat a lot of everything…pork, potatoes and rice…lots and lots of rice. I eat so much that I remember my eldest sister scolding me for getting a lot of potatoes. What can I do? Every bite must have a bit of everything and the potatoes were just never enough!
I love the flavor of the soy sauce and calamansi and the first time I tried making this….it was a big failure. It turned out sweet and totally no hint of the pork bistek flavor/taste that I was looking for. Being a novice, I really couldn’t do anything about it so dinner that time was a disaster!
I tried doing it a few more times using different recipes and only had success after trying out the recipe from Food magazine. Although the recipe is very easy and simple, it will not disappoint. Everyone at home loved it, especially Cloud and Mr C, and I hope you’ll like it too. If you do decide to try it, make sure to cook a lot of rice:)
Pork Bistek (Recipe slightly adapted from Food Magazine-Eat and Run Cookbook)
- ½ kg thinly sliced pork
- ¼ cup calamansi juice, divided
- ¼ cup soy sauce, divided
- 2 tbsp cooking oil
- 2 onions, sliced into rounds
- 3 tbsp water
- ¾ tsp ground black pepper
***If there’s not enough liquid, you can add more water, soy sauce and calamansi juice (I usually add 2-3 tablespoon more of each***
- Marinate pork in 2 tablespoons of the calamansi juice and 2 tablespoons of the soy sauce for 15-30 minutes. (I usually fry my potato side dish at this time so I can use the same pan for cooking the pork bistek).
- Heat oil in a frying pan and sauté the pork until brown.
- Add the onions and sauté until slightly brown and soft.
- In a separate bowl, combine water, remaining calamansi juice and remaining soy sauce. Pour into pan and bring to a boil.
- Lower heat and simmer until pork is tender and fully cooked.
- Serve with thinly sliced fried potatoes.