Pork Steak

Ingredients

• 4 piecespork chops
• 75 ml (5 tablespoons)soy sauce
• 2 pieces, juicedlime or calamansi
• 2 pieces, slicedonions
• 3 cloves, mincedgarlic
• ½ teaspoongranulated white sugar
• 360 ml (1½ cups)water
• 120 ml (½ cup)cooking oil
• to tastesalt and ground black pepper

Instructions

1. 1

   Marinate the pork

   Put the pork chops, soy sauce and lime or calamansi juice in a large bowl or resealable bag. Marinate for at least 1 hour.

2. 2

   Heat the oil

   Heat a pan and pour in the cooking oil.

3. 3

   Fry the chops

   Pan-fry the marinated pork chops over medium heat for 3 minutes per side. Remove them from the pan and set aside.

4. 4

   Cook the garlic

   Use the remaining oil in the pan to sauté the garlic until it begins to brown.

5. 5

   Soften the onions

   Add half of the sliced onions and sauté until softened.

6. 6

   Simmer the pork

   Pour in the remaining marinade and water, then return the pork chops to the pan. Simmer for 45 minutes, or until the pork is tender, adding water as needed.

7. 7

   Season the sauce

   Add the sugar, salt and pepper, then stir.

8. 8

   Finish the onions

   Add the remaining onions and cook for 3 minutes more.

9. 9

   Transfer to a plate

   Turn off the heat and transfer the pork and sauce to a serving plate.

10. 10

    Serve the pork

    Serve and enjoy.

What is Filipino-style pork steak?

This dish is a Filipino-style take on pork steak, with chops cooked in a sharp, savoury sauce of soy sauce and citrus. It shares the tangy, soy-based flavour profile of bistek-style dishes, while using pork instead of the more familiar beef.

Here, marinating seasons the chops before they are browned and slowly simmered. Onions added in two stages give the sauce both a softened base and a fresher finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 3g protein, 3g carbs, 28g fat.

The pork provides most of the protein, while the cooking oil contributes much of the fat; the small amount of sugar and any rice served alongside provide carbohydrates. Pair a chop and some rice with vegetables, and spoon on sauce to suit your taste.

The marinade and citrus

Soy sauce: it seasons the pork and forms the savoury foundation of the cooking liquid. The recipe uses the same marinade in the pan, so keep it with the meat until it is time to simmer.

Lime or calamansi: the juice brings acidity to balance the salty soy sauce. Use whichever citrus you have, as directed in the ingredient list.

Brown before simmering

Pan-frying: give each chop 3 minutes per side over medium heat, then remove it before cooking the aromatics. This browning step adds colour before the meat goes back into the pan to simmer.

Garlic and onion: sauté the garlic in the remaining oil until it starts to brown, then soften half the onions. Watch the garlic closely so it does not turn too dark.

How to judge tenderness

The pork simmers for 45 minutes, but the key cue is tenderness rather than the clock alone. Check a chop with a fork; if it is not yet tender, continue simmering.

Keep an eye on the liquid as it cooks and add water as needed, as the method specifies. The finished dish should have enough sauce to spoon over the pork and rice.

Why the onions go in twice

First addition: half the onions cook until soft, contributing flavour to the simmering sauce. Add them after the garlic has begun to brown.

Final addition: the rest cook for just 3 minutes at the end. This shorter cooking time lets them retain more shape than the onions simmered with the pork.

Serving and timing

Serve the chops with steamed rice, which is well suited to the savoury, citrusy sauce. Spoon some of the pan sauce and onions over the rice as well as the pork.

The total time is 125 minutes, including at least 1 hour of marinating and 45 minutes of simmering. Allow time for both stages when planning the meal.

Recipe notes & tips

• Marinate the pork for at least 1 hour, as directed, before cooking.
• Keep the heat at medium while frying so the chops brown without rushing the step.
• Use a fork to check whether the pork is tender after simmering.
• Add water as needed during the 45-minute simmer if the pan is becoming too dry.
• Add the second half of the onions only for the final 3 minutes of cooking.

Variations

• Choose calamansi: use it in place of lime for the citrus option named in the recipe.
• Use lime: juice the two limes and follow the method as written.
• Adjust the pepper: add more or less ground black pepper to taste.
• Serve with rice: spoon the onion sauce over steamed rice alongside the pork.

Common mistakes to avoid

• Short marinating: leave the chops for at least 1 hour so they have time to take on the soy and citrus.
• Skipping the browning: fry the chops for 3 minutes per side before simmering them.
• Over-browning the garlic: sauté only until it starts to brown, then move on to the onions.
• Letting the pan dry out: add water as needed while the pork simmers.
• Adding all the onions at once: reserve half for the final 3 minutes as instructed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, adding a little water if the sauce has thickened.

Frequently asked questions