In western countries, the term steak usually means a slice of meat (usually beef) that’s pan-fried, grilled or broiled either by dry or moist heat.
In the Philippines however, steak commonly refers to meat (fish, beef, pork or chicken) cooked in a soy-based sauce with calamansi and garnished with fried onions and potatoes. It’s a relatively simple dish; I actually began cooking this dish when I was in high school.
This is my recipe for Pinoy Pork Steak.
1/4 kilo pork kasim or loin, sliced in bite-sized pieces
About 5 medium cloves of garlic, crushed and chopped
Medium onion (may use red or white onions), cut into rings
1/4 cup of soy sauce (Coconut Brand or Silver Swan, for better taste)
1/8 cup of calamansi juice
1 cup water
A dash of pepper
1 small potato, sliced, skinned and fried (optional)
Oil for frying
- Combine garlic, pepper, calamansi juice, soy sauce and water in a bowl. Marinade pork in the mixture for about 20-30 minutes.Separate pork from the sauce after marinating.
- Fry onions in oil until transparent. Set aside.
- In the same oil and pan, fry pork until brown.
- Add the sauce to the pan and bring to a boil with medium heat.
- Once boiling, lower down the heat to a simmer. Cook for about 40-45 minutes.
- Top with fried onions (and fried potatoes if you want it with potatoes). Serves 2-3.
Also, as usual, the cup I use here is that small plastic measuring cup that comes with rice cookers. The Pyrex ones tend to be too large.