Pork Bistik - Tenderloin with Calamansi-Citrus Sauce

Pork Bistik is another version of the classic Filipino Beef Bistik. This recipe can use pork shoulder or pork tenderloin slices. The combined flavors of citrusy calamansi, the Filipino lime and soy sauce paired well with the pan-seared onion ring slices that garnished the dish. If calamansi is not available, lemons are a good substitute. This is an Asian in America recipe. Serves 2 to 4.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Pork Steak Calamansi Citrus

Servings: people

Calories: 24kcal

Ingredients

1 pound pork shoulder or pork tenderloin sliced thin
2 Tablespoons calamansi juice for marinade (or lemon juice)
2 teaspoons vegetable oil
2 whole large onions sliced in rings
2 cloves garlic minced
1/4 cup fresh calamansi juice or lemon juice
1/8 cup soy sauce
1 cup organic beef or chicken broth
1 teaspoon salt
1 teaspoon ground black pepper powder

Instructions

Pound the pork slices with a meat mallet or the back of a large knife. This will soften the slices when cooked.
Marinate the pork with two tablespoons of calamansi juice (or lemon). Put marinated pork in a resealable plastic bag and refrigerate for at least one hour or more.
In a large skillet, about 12 inches in diameter, over medium high heat, add the vegetable oil.
When oil is hot enough after 1 to 2 minutes, add onion rings. Stir around for 2 to 3 minutes in the skillet till onions are transparent. Remove the onions from the skillet and set aside for later.
Using the same skillet and vegetable oil, add the garlic. Saute for 1 to 2 minutes till garlic is brown.
Add the pork slices. Pan sear the pork on each side for 5 to 6 minutes till cooked completely.
In a small bowl, combine the calamansi juice, soy sauce and organic broth. Pour this liquids into the skillet while the pork is simmering. Season with salt and black pepper powder.
Continue cooking for 5 to 6 minutes till sauce boils and the pork is completely cooked. Return the onion rings on top of the pork slices for garnish. Serve with boiled rice.
Cook's Comments: The citrus ingredient defines the flavor of this dish. Calamansi, the Filipino lime is available from Asian markets as a fresh fruit or in frozen concentrate. Bottled or packaged calamansi juice is also available from online sources. If more convenient, use lemon juice as a substitute.
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Nutrition