Apr 26, 2006

Pork Steak

Last Sunday was one of those times when my husband and I craved for dissimilar food. For lunch, he wanted fish while I craved for meat. Para walang away, we had both. I made Pork Steak (the Pinoy Bistek using pork) while he grilled a Betilla (a relative of lapu-lapu, maya-maya and bisugo). I also made him some cucumber-pineapple salad to go with the fish.

It was also fantastically warm inside the house, and so we were one in saying it was time na kumain kami sa labas (eat out)-- literally. We had lunch in our breakfast nook, a table straight out of a fastfood court, near our pocket garden. :)


What's In It?

1 k pork kasim or pigue, sliced into 1" strips
juice of 4 to 5 calamansi*
3/4 c soy sauce
5 T brown sugar
1 t coarsely ground black pepper
1 small onion, sliced
5 cloves garlic, minced
1 small onion, cut into rings for garnish
5 T cooking oil

Kitchen Conjugations:

Marinate pork in calamansi, soy sauce, pepper and brown sugar for at least 20 minutes. Heat oil and saute garlic and sliced onions until onions are soft and translucent.

Add in pork slices (without the marinade) and stir fry for one minute. Cover and simmer until pork is half-cooked (or after about 10 minutes). Add in marinade and simmer for another 10 minutes or till meat becomes fork-tender.

Stir-in onion rings and let simmer for 30 seconds or so. Check seasonings, correct any over-saltiness by adding a teaspoon of vinegar and a teaspoon of sugar and simmering for another minute.

I've already set my mind on Pork Steak when I realized that I've ran out of calamansi. So instead I used half a teaspoon of Knorr Sinigang sa Calamansi mix for the marinade.

This is a large-batch recipe; this dish serves 16 people (half a kilo of meat is good for 8). The leftovers will keep for half a month in the ref, or for at least two days in room temp. For food safety be sure to reheat before serving.