I’ve noticed that most Filipino soy-based and even tomato-based dishes involves searing or pan-frying and then braising. Maybe because pan-frying or searing method makes the meat’s flavor more appealing and braising, aside from tenderizing the meat, would also enhance the flavor of the whole dish. There :-)I’m not sure if is the answer 🙂
One of the dishes served during our get-together is pork bistek and it was really flavorful. It was prepared and cooked by my brother-in-law, Richard. It was not the usual salty-sour taste. The sourness is still prominent but it was not too salty. The addition of a small amount of sugar balanced the taste 🙂 this dish was the reason why I ate pork ( a little only) and bare the consequence of making arasaw (pig’s food consisting of leftover rice and others. it is usually the term given when one vomits) and suffer from a hostile tummy for 3 days 🙁
Try to make this dish. You just have to reduce the amount you should be cooking. I guarantee you that your going to slather all the rice you can cook.
We also have posted a few bistek recipes you might want to try. See the links below:
PINOY PORK STEAK – ILOCANO STYLE
Lean Pork, sliced against the grain – 5 kg.
Calamansi juice extract – 1 cup
Soy Sauce – 2 cups
Sugar – 3 to 5 tbsp
Salt to taste
Garlic, crushed – 2 heads
Onions, sliced into rings – 6 large or as desired
Black Peppercorn, coarsely ground
Vegetable oil – 1 cup
Water – enough to cook the meat
1. Marinade the pork in calamansi juice, soy sauce, black pepper, and garlic.
2. Heat oil in a wok and stir fry the pork until they almost turned brown.
3. Stir in 1/4 of the sliced onions
4. Pour the marinade on the meat along with sugar, and water just enough to cover the meat and bring to a boil for at least 50 minutes or until the meat is tender. Add more water as needed.
5. Adjust taste by adding salt. Simmer.
6. Toss in the remaining onions and let it simmer until all the liquids have evaporated.