Filipino Bistek Pork Tenderloin Food

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.

BISTEK TAGALOG (BEEFSTEAK) RECIPE

Steps:

• Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result
• Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
• Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside
• Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
• Pour the remaining marinade and water. Bring to a boil.
• Add beef. Cover the pan and simmer until meat is tender. Note: Add water as needed.
• Season with ground black pepper and salt as needed. Top with pan-fried onions.
• Transfer to a serving plate. Serve hot. Share and Enjoy!

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.

BISTEK RECIPE

Steps:

• Place the beef slices in a bowl or container with lid. Add soy sauce, kalamansi or lemon juice, and chopped onions. Mix well with your hands. Cover and let it marinate for at least an hour or overnight for better flavor absorption.
• Squeeze the meat with your hands to remove excess marinade from the meat. Transfer meat into a plate. Set the marinade aside for later use.
• Dissolve cornstarch in half cup of water. Set aside.
• Heat oil over medium-high heat. Add the onion rings and cook according to preference. Just until slightly tender or totally caramelized. Remove from oil and set aside.
• On the same pan, add the beef and cook for 1-2 minutes on each side. Transfer cooked beef slices on a serving plate. Top with cooked onions.
• Still on the same pan over low heat, pour the soy sauce marinade. Add the cornstarch mixture and bring to a simmer while stirring constantly. Cook until sauce becomes thicker.
• Pour the sauce over the beef and onions. Serve.

PHILIPPINE GRILLED PORK TENDERLOIN

Steps:

• Cut the pork into 1/2 inch thick medallions. You should have about 12 slices.
• Mix together the vinegar, soy sauce, garlic and pepper. Add the pork slices and let marinade 4 to 5 hours (or overnight) in the refrigerator, turning occasionally.
• Preheat the broiler. Broil the medallions 7 minutes on each side about 4 inces from the flame. (These are also delicious on a grill; cook over a medium fire 5 minutes on each side, then 10 minutes covered.).
• While the pork is cooking, bring the marinade to a boil in a small saucepan, add the hot pepper flakes, then reduce by one quarter. Strain and serve as a dipping sauce with the meat.