Bistek is a very popular Filipino dish, it is in fact considered as one of our national dishes. The name came from a Filipino slang word which was derived from the word “Beef Steak”, but this beef steak is cooked differently, meat is usually pan fried then cooked again by simmering it in a thick calamansi juice and soy sauce mixture. It is then garnished with raw or caramelized onion rings and fried potatoes. Though the name came from the dish Beef Steak the meat used is not restricted to beef, in fact pork is the popular choice considering the price difference between the two in my home country.
700g Pork Tenderloin sliced thinly
1 large potato, thinly sliced
2 large white onions, sliced to form onion rings
juice from 3 lemons
1/2 cup soy sauce
1/2 cup beef stock
1 cup water
1 tbsp cornstarch
freshly ground black pepper
- Marinate pork in 1/3 of the lemon juice, pepper and salt. Marinate for at least 24 hr.
- Deep fry potato slices until crispy, set aside
- Drain pork in a colander and set aside, before frying make sure it’s in room temperature and thoroughly drained.
- In a pan, heat oil and pan fry marinated pork.
- Remove pork from pan then set aside, now using the same pan sauté onions do not overcook.
- Mix together cornstarch, water, beef stock and soy sauce. Once free of lumps pour mixture in the pan then bring to a boil. Add water if you find it salty.
- Once the sauce boils add remaining lemon juice (adjust to the sourness you want), season with salt and freshly ground pepper then turn off the heat. Set aside.
- On a plate arrange pork then pour the sauce on top. Garnish with fresh onions and fried potatoes.