If you notice, I have been doing a lot of throwbacks recipes lately. The blog was five years, and much has changed since I launched in January 2013. I've learned a few things along the way, and I'd like to think I am now more adept at taking pictures or the setup of my post.
I use cubes of pork chops to pull this dish together like I forgot to ask the butcher to cut a whole pork butt I bought into thin slices and cut the meat in pieces is an easy task for me. If you will use a thin strip instead, be sure to slice the meat to chew the meat more tender. And please enjoy the rice is ready. You will need it. 🙂
Bistek pork
Preparation time
15 minutes
Cook time
1 hour
Total time
1 hour 15 minutes
Type of recipes: Main entrance
Cuisine: Filipino
Yield: 4 servings
Materials
- 3 pounds pork butt, thinly sliced or cut into 1½-inch cubes
- ½ Cup calamansi juice
- ¼ cup soy sauce
- 1 large onion, peeled and sliced into rings (ordered 5-6 ring for garnish)
- 1 head garlic, peeled and chopped
- ¼ teaspoon Pepper
- 3 tablespoons oil
- 1 cup water
- salt to taste
Instructions
- In a bowl, combine beef, lemon juice, soy sauce, sliced onion, garlic and pepper. Massage the marinade into the meat and marinate for about 30 minutes.
- Remove the meat, onion, and garlic from the marinade, squeeze excess liquid and ready.
- In a saucepan over high heat, heat the oil. Add the beef and cook for about 3 to 5 minutes per side or until browned. Spoon and reserve meat juices released during frying. Remove the meat.
- In a pan, add the onion and garlic, and Cook, stirring regularly, until softened. Return browned beef to pot.
- Add seasonings and meat juice provided. Add the water and bring to a boil.
- Cover, lower the heat and simmer for approximately 40-50 minutes or until the meat is fork tender and the liquid is reduced. Season with salt to taste.
- Turn off the heat. Garnish with onion rings, if desired, and the cover so that the onions to cook a little Steam. Serve hot.
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