Perhaps one of my ultimate favorite Filipino dishes besides Sinigang and Adobo, I always find myself craving and cooking this ever-so-famous pork bistek Tagalog recipe at least a few times a month!
What is not to like about this dish anyways, it has the perfect balance between savory, tang, and sweetness from the caramelized onions. Go ahead and try this dish and let me know if you liked it as much as I did!
Pork Filipino Bistek Tagalog Recipe (Pork in Soy Sauce and Onion Glaze)
What is bistek tagalog?
Bistek is derived from the word “beefsteak”, there’s really no historical relevance how it became bistek but I’m just assuming that the Filipino’s “localized” the English term.
Bistek Tagalog basically translates to “Filipino Beefsteak” or “Beefsteak from the Tagalog region”. Honestly, it is confusing as Tagalog is a local dialect which is also the national language of the Philippines formally called Filipino.
Some regions in the Philippines also have their own version of this dish and have their own name for it. I am originally from Laguna which is predominantly Tagalog hence I grew up knowing this dish as Bistek Tagalog.
Honestly, it doesn’t really matter where it is from, most Filipinos know and love this dish regardless!
Bistek Tagalog is usually made with thinly sliced beef but a lot of Filipinos like myself change it up from time-to-time and use pork chop (as it is a cheaper alternative) instead.
The process doesn’t really change much regardless of which meat you use and the end products are equally tasty, so use whichever meat you prefer and follow the same instructions below.
How long should I marinate my pork steak?
Rule of thumb is that you should always marinate meat at least for an hour but for best results, marinate it overnight so the flavors penetrate and tenderize the meat. If you’re short in time, slice your meat thinly and keep it in the marinade for at least an hour.
How to cook bistek tagalog recipe
Bistek Tagalog is honestly as simple as it gets. First heat up your pan and add oil, sautée your onion rings until caramelized and set it aside.
Using the same pan with bits of your caramelized onion, add more oil and fry pork until it is brown and add the remaining marinade and some water. Let it cook in medium-low heat until the meat is tender.
Once the meat is cooked, add the caramelized onion on top, cook for a little longer and serve.
So simple, right?
What should I eat this with?
Normally, Bistek Tagalog is one of the many viands laid out on the table usually accompanied by other Filipino favorites depending on the family. Most importantly, though, is that this is served with a mountain of freshly steamed/cooked rice and most of the time, you do not need anything else.
I personally like to have simple but freshly steamed vegetables on the side like water spinach (kangkong) or sautéed Chinese vegetables like Chop Suey. Most of the time I eat this dish with just rice and nothing else because truly, that’s all you’ll want with this dish!
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Looking for more Filipino recipes?
- Filipino Style Cheap and Easy Sizzling Tuna Recipe (Tuna Sisig)
- Filipino Style Sizzling Tofu Recipe (Tofu Sisig Recipe)
- Vegetarian Filipino Monggo Guisado Recipe (Sautéed Mung Bean Stew)
- Vegetarian Filipino Eggplant Omelet (Tortang Talong Recipe)
- Filipino Coconut Salmon Recipe (Paksiw na Salmon sa Gata)
Pork Filipino Bistek Tagalog Recipe
- 300 g Pork Chop - Two Pork Chops (150g each)
- 2 pcs Shallots - Sliced
- 2 tbsp Vegetable oil
- 2 dl Water
- 3 tbsp Light Soy Sauce - i.e Kikkoman
- 2 tbsp Lime Juice - You can also use Kalamansi Juice
- 1 pinch Black Pepper - Crushed
- 1/2 tsp Honey
- 1/2 tsp Garlic Powder - Optional
Marinade the Pork
- Combine soy sauce, lime juice, crushed black pepper, honey, and garlic powder
- Pour the marinade on the pork chops and let it marinade for at least 1 hour in the fridge
Prep the Onion
- Slice the onion into rings
- Heat your frying pan on medium heat and add 1 tbsp vegetable oil
- Add the onion on the pan and let it carmelized for about 4-5 minutes
- Set aside
Fry the Pork Chop
- On the same pan you carmelized the onion, add the the 1 tbsp of vegetable oil
- Fry the pork chops on medium heat until it have color
- Add the marinade on the pan and 2 dl of water
- Lower the heat to medium low and let it cook for about 15 minutes
- Once the pork is cooked, add the caramelized onion on top and mix it a little bit and let it simmer for few minutes