The Making of Pork Bistek..pinoy style
Wednesday, February 6, 2008I cooked dinner early today (5p) and told myself that I’ll just re-heat it later. I’d like to cook sinigang or something with broth but my brother hasn’t gone to the filipino store yet. So, I thought of the easiest way to cook the pork that doesn’t require lots of ingredients…thus, bistek. It’s supposed to be beef, but it’s okay. I’ve cooked pork bistek many, many times already.
I thawed the pork first and prepared the rest: lemon, soy sauce and onion (cut it into onion rings).
The pork with the soy sauce brought to a boil and simmered for 15 minutes to make sure that the pork is tender.
Once tender, I set aside the evaporated liquid and gently fried the pork. The onions are then added and cooked. Added the remaining liquid back to the pan.
Voila! My bistek pinoy style.
