Pork Bistek Recipe

Pork Bistek Recipe is a favorite Filipino dish made with pork marinated in lemon juice and soy sauce, fried, simmered in marinade and garnished with caramelized onion.

Course Main Course

Cuisine Filipino

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 473kcal

Ingredients

2 pounds pork shoulder or butt sliced thinly
½ cup lemon juice or 3 lemons juiced
¼ cup soy sauce
1 large onion peeled and sliced thinly
4 tablespoons oil or ¼ cup butter
salt to taste

Instructions

Slice pork shoulder about 3 in x 2 in and ¼ inch thick. Don’t trim all the fat.
In a bowl, combine lemon juice and soy sauce. Mix well.
Add sliced pork in lemon juice & soy sauce mixture. Make sure all meat are submerged in the marinade. Marinate for at least 4 hours or better yet overnight.
Squeeze pork to extract excess liquid. Set aside marinade.
Heat oil or butter over medium heat.
Fry pork depending on you cooking preference.
When cook transfer to a plate.
Once done frying all the pork, add the onion and saute for a minute or two. Depending on your preference onion can be crisp or cooked well done (caramelized). Garnish pork with cooked onions.
On the same pan leave about 1 tablespoon oil or butter and add marinade sauce. Cook for 3 to 4 minutes until sauce is thicker.
Taste before seasoning with salt. I usually don’t add salt. As you can see I added ½ cup soy sauce. If the sauce is salty for your taste add about 4 tablespoons water and let it simmer.
Pour sauce over pork. Serve hot.
Read my notes in case you like to simmer the meat with the marinade sauce.

Notes

The way I learned to cook bistek from my mom - once the marinade sauce is cooked the pork is added back in the pan and simmered for another 10 to 15 minutes. Then served.
I changed the way I cook bistek. While frying meat on medium heat it releases liquid. I let the meat simmer in that liquid until almost cooked then I increase the temperature between medium to high to crisp the meat.
The texture of the meat is similar or a bit tender when frying tapa (dried cured pork). I prefer my meat crisp so I eliminated the step of simmering the pork with marinade instead after cooking sauce I pour it over the meat.

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