Pork steak

If you’re a fan of bistek, this pork dish is for you. Cooked practically in the same way, the expensive beef is substituted with the more economical pork. Cooking time is cut by half too.

Personally, I prefer pork with a little fat which helps keep the meat moist. But if you’re watching your fat intake–for health or vanity reasons–you can always trim all the fat.

Ingredients :

700 g. of pork rump (pigue or kasim)
1 tbsp. of finely minced garlic
2-3 onions (depending on the size)
1/2 c. of dark soy sauce
1/3 c. of kalamansi (native lemon) juice
2 tbsp. of Worcestershire sauce
2 tbsp. of cooking oil

Cooking procedure :

Cut the pork into thin, thin slices (about 1/8″ thick). Semi-freezing the meat before cutting will make the job a lot easier. Place in a glass bowl. Add the garlic and pour in the soy sauce. Mix well. Marinate for about 30 minutes.

Peel the onions and cut into 1/4″-thick rings.

Heat a heavy skillet. Pour in the cooking oil. Heat until it starts to smoke. Add the pork slices, a few pieces at a time. When no longer pink, push to the sides of the skillet. Cook over high heat until most of the marinade has evaporated, about 7-10 minutes. Pour in the kalamansi juice. Continue cooking over high heat for another 2-3 minutes. Add the onion rings. Stir well. Cook for a minute longer. Turn off the heat and pour in the Worcestershire sauce.

Serves 6.