Filipino Bistek Pork Tenderloin Recipes

PORK BISTEK

Steps:

• In a bowl, combine pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes.
• Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set aside.
• In a pan over medium-high heat, heat 2 tablespoons of the oil. Add pork chops and cook for about 2 to 4 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat from pan and keep warm.
• In the pan, add the remaining 1 tablespoon oil. Add the reserved onions and garlic, and cook, stirring regularly, until softened.
• Return meat to pan.
• Add reserved marinade and meat juices.
• Add water and bring to a boil, skimming scum that floats on top. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.
• Season with salt to taste.
• Add the onion rings. Turn off heat, cover and allow onion slices to cook slightly in the steam. Serve hot.

FILIPINO BISTEK (PORK TENDERLOIN)

Steps:

• 1. Slice pork tenderloin very thinly.
• 2. Heat oil in a large skillet over medium-low heat and cook garlic until lightly browned. Add onion and just starting to brown.
• 3. Add sliced pork and stir to separate slices. When meat starts to brown, add soy sauce. Continue to stir about 2 minutes. Add sugar if using (adds a nice sweetness to dish).
• 4. When meat is cooked add lemon juice.
• 5. Serve over steamed white rice.

FILIPINO BISTEK

Steps:

• Combine lemon juice, soy sauce, salt and sugar. Pour mixture over beef and marinate for 30 minutes.
• Saute onions in oil until transparent. Transfer to platter.
• Drain beef. Fry in same skillet used to cook onions.
• Pour off excess oil, add marinade and 1/2 cup water. Simmer for 3-4 minutes, scraping off browned bits in skillet. Pour this over meat and onions. Serve with rice.