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pork bistek garnished with onion rings on a serving platter with a plate of steamed rice on the side
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4.10 from 22 votes

Pork Bistek

Filipino-style Pork Steak marinated in citrus juice and spices is sure to be a family favorite. It's hearty, tasty, and perfect with steamed rice.
Prep Time15 mins
Cook Time1 hr
Marinating30 mins
Total Time1 hr 15 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 573kcal


  • 3 pounds bone-in pork chops, about 1/4 inch thick
  • 1/2 cup calamansi or lemon juice
  • 1/4 cup soy sauce
  • 1 large onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 cup water
  • salt to taste
  • 1 small onion, peeled and sliced into rings


  • In a bowl, combine pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes.
  • Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set aside.
  • In a pan over medium-high heat, heat 2 tablespoons of the oil. Add pork chops and cook for about 2 to 4 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat from pan and keep warm.
  • In the pan, add the remaining 1 tablespoon oil. Add the reserved onions and garlic, and cook, stirring regularly, until softened.
  • Return meat to pan.
  • Add reserved marinade and meat juices.
  • Add water and bring to a boil, skimming scum that floats on top.
  • Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.
  • Season with salt to taste.
  • Add the onion rings. Turn off heat, cover and allow onion slices to cook slightly in the steam. Serve hot.



  • Do not marinate the pork for too long as the acids in the citrus might break down the protein fibers and make the texture of the meat mushy.
  • Browning adds depth of flavor. Drain the pork chops well and squeeze off excess marinade so they'll sear properly. Do not overcrowd the pan and use a wide pan or cook in batches as necessary.
  • The meat will release a bit of juice when pan-fried.  Spoon it off from the pan and add along with the marinade during braising.
  • Use the same pan to braise the dish; those browned bits in the pan mean maximum flavor!


Calories: 573kcal | Carbohydrates: 10g | Protein: 79g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 225mg | Sodium: 984mg | Potassium: 1487mg | Fiber: 1g | Sugar: 3g | Vitamin C: 18mg | Calcium: 45mg | Iron: 2mg