Easy Filipino Pork Steak (Bistek Tagalog)

Need a quick Filipino pork steak recipe that tastes like home? This Easy Filipino Pork Steak (Bistek Tagalog) gives you tender, tangy pork with caramelized onions in under 40 minutes. Perfect for busy weeknights when you want authentic Filipino comfort food without spending hours in the kitchen.

Whether you’re Filipino craving lola’s cooking or just discovering how to make pork bistek for the first time, this recipe makes it simple. No complicated steps. No hard-to-find ingredients.

Why This Easy Filipino Pork Steak Wins

This authentic pork bistek tagalog delivers big flavor without the fuss. The meat turns out fork-tender. The sauce hits that perfect balance between salty and tangy. And you probably have most of the ingredients sitting in your pantry right now.

I’ve tweaked this recipe over the years. Some versions out there need fancy techniques or hard-to-find ingredients. Not this one. You marinate the pork, sear it fast, and let everything simmer together. That’s it. The calamansi juice does most of the work for you.

The smell alone brings back memories of Sunday lunches growing up. That mix of garlic, soy sauce, and citrus? Pure comfort. And the best part is watching the sauce reduce down while the meat gets tender. You know it’s ready when your kitchen smells so good that everyone suddenly appears asking when dinner’s ready.

Ingredients You’ll Need for Filipino Pork Steak (Bistek Tagalog)

For the Pork and Marinade:

• 1 ½ pounds pork chops (about ½ inch thick) – Cut into strips. Thin slices cook faster and soak up more marinade.
• ⅓ cup soy sauce – The salty backbone of this dish. Use regular or low-sodium based on your preference.
• ¼ cup calamansi juice (or 3 tablespoons lemon juice mixed with 1 tablespoon lime juice) – This citrus makes the meat tender and adds that signature tangy punch.
• 5 cloves garlic (minced) – Filipino cooking uses garlic generously. It’s non-negotiable here.
• ½ teaspoon black pepper – Just enough to add warmth without overpowering.

For Cooking:

• 2 tablespoons cooking oil – For searing the meat and getting those browned edges.
• 3 medium onions (sliced into rings) – They soften and sweeten as they cook, balancing the salty-sour sauce.
• ½ cup water – Helps create the sauce and keeps everything from getting too thick.
• Salt to taste – You might not need much since soy sauce is already salty.

Equipment I Use

You don’t need fancy gear. Here’s what works:

• A shallow dish or resealable bag for marinating
• A wide skillet or frying pan (I use my 12-inch pan)
• Tongs for flipping meat
• A sharp knife for slicing

How I Make Easy Filipino Pork Steak (Bistek Tagalog)

Step 1: Prepare the Marinade

Mix soy sauce, calamansi juice, minced garlic, and black pepper in a bowl. Whisk it together until everything combines. The marinade should smell bright and garlicky.

Step 2: Marinate the Pork

Add your pork strips to the marinade. Make sure each piece gets coated. Cover the dish or seal the bag. Stick it in the fridge for at least 30 minutes. I usually go for an hour if I have time. The longer it sits, the more flavor the meat absorbs.

Step 3: Sear the Pork

Heat oil in your skillet over medium-high heat. Take the pork out of the marinade (save that liquid). Shake off excess marinade from each piece. Lay the pork strips in the hot pan. Don’t crowd them. Sear for about 2-3 minutes per side until you see brown edges. The meat doesn’t need to cook through yet. Remove the pork and set it aside.

 

Step 4: Cook the Onions

In the same pan, toss in your onion rings. The leftover oil and those browned bits from the pork will flavor them. Stir the onions around for about 2 minutes. They should start to soften but still have some bite.

Step 5: Simmer Everything Together

Pour in the reserved marinade and water. Bring it to a boil. Add the pork back to the pan. Lower the heat and let everything simmer for 15-20 minutes. The sauce will reduce and thicken slightly. The pork will finish cooking and turn tender.

Step 6: Taste and Adjust

Try the sauce. Need more salt? Add a pinch. Want it tangier? Squeeze in a bit more calamansi or lemon. This is your dish.

Quick tip from experience: the first time I made this, I added all the marinade at once and the sauce ended up way too salty. Now I always taste halfway through and hold back some marinade if needed. You can always add more, but you can’t take it out once it’s in there.

Tips That Make a Difference

Don’t skip the marinade. Those 30 minutes matter. The acid in the calamansi breaks down the meat fibers. You’ll taste the difference between marinated and unmarinated pork.

Slice your pork thin. Thicker cuts take longer to cook and don’t absorb flavor as well. Go for about ½ inch or even thinner if your knife skills allow it.

Pat the meat dry before searing. Wet meat steams instead of sears. You want those caramelized edges.

Can’t find calamansi? The lemon-lime mix works. Some people use just lemon. It won’t taste identical, but it gets close enough.

Use pork shoulder instead of chops. Shoulder has more fat and stays juicier. Just cut it into thin slices against the grain.

Add brown sugar for sweetness. Some Filipino families do this. Start with 1 teaspoon if you want to balance the tang.

Easy Variations of This Filipino Pork Chop Steak

Quick Filipino Pork Steak with Mushrooms

Throw in sliced button mushrooms when you cook the onions. They soak up the sauce and add a meaty texture.

Spicy Bistek

Add 1-2 sliced red chilies to the marinade. Or serve with a side of chopped chilies in soy sauce for dipping.

Bistek with Bell Peppers

Toss in sliced bell peppers during the last 5 minutes of simmering. They add color and a slight crunch.

Simple Filipino Pork Steak with Calamansi – Extra Tangy Version

Double the calamansi juice. Some people love that extra sour kick. Add it at the end so the brightness doesn’t cook off.

My brother-in-law adds potatoes – thin slices that he fries separately then tosses in during the last few minutes. Not traditional, but it makes the dish more filling and kids seem to love it. Do what works for your table.

Storage and Reheating Your Pork Bistek

Store leftovers in an airtight container in the fridge. The flavors actually get better after a day. This will keep for 3-4 days easily.

To reheat, use the stovetop over medium-low heat. Add a splash of water if the sauce has thickened too much. Microwave works too, but the meat might dry out. Cover it and heat in 30-second intervals.

You can freeze this for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use beef instead of pork for this Easy Filipino Pork Steak recipe?

Yes. That’s actually the traditional Bistek Tagalog. Use thin beef sirloin slices. The cooking method stays the same. Some people prefer beef because it gets even more tender in the marinade.

How do I know when my pork is fully cooked?

The internal temperature should reach 145°F (63°C). But honestly, after 15-20 minutes of simmering, it will be done. The meat should cut easily with a fork and look white or light brown throughout, not pink.

My sauce is too salty. How do I fix it?

Add more water, a tablespoon at a time. You can also squeeze in extra calamansi or lemon juice to balance the salt. A tiny pinch of sugar helps too.

What’s the best way to slice onions for this authentic pork bistek tagalog?

Slice them into rings about ¼ inch thick. Too thin and they’ll turn mushy. Too thick and they won’t soften enough. Keep the rings intact so they look nice on the plate.

Can I make this ahead of time?

Absolutely. Marinate the pork the night before. Or cook the whole dish and reheat it before serving. The flavors develop more as it sits.

Final Note

This Easy Filipino Pork Steak (Bistek Tagalog) proves that Filipino cooking doesn’t have to be complicated. You get tender meat, a sauce you’ll want to pour over everything, and a dish that makes your kitchen smell incredible.

Serve it over hot steamed rice. Let that sauce soak into every grain. Add a simple tomato and salted egg salad on the side if you want to go full Filipino meal.

The best part? You can make this on a Tuesday night without stress. No special equipment. No ingredients you need to order online. Just real food that tastes like home.

I make this at least twice a month now. Sometimes on busy weeknights when I need something reliable. Sometimes on weekends when I want the house to smell amazing. It’s become one of those dishes where I can tell if the seasoning is right just by the smell while it’s cooking. You’ll get there too.

Now go make some pork bistek. Your family will ask for it again next week.

 

*This post may contain affiliate links which means I may earn commissions for purchases made through links at no extra cost to you. See https://asianfoodsdaily.com/disclaimer/* for more infomation