Pork Steak is juicy pork simmered in soy sauce and calamansi. Comforting, saucy, and best with extra rice.
Let’s talk about one of the easiest and yummiest ulam that always makes it to our weekly menu – Pork Steak!
If you’re familiar with Bistek Tagalog (a.k.a. Filipino Beef Steak), then Pork Steak is basically its porky twin. It’s the same comforting dish we all grew up loving – savory, a little tangy, super flavorful – but instead of beef, we use pork, usually kasim or pork shoulder, which turns melt-in-your-mouth tender when cooked just right. Some people also prefer pork chop cuts for this dish, especially if they like it with some fat and bone.
What makes this dish so good? It’s the marinade – a mix of soy sauce, pepper and lots of calamansi juice. That magical combination infuses the meat with a savory and citrusy flavor that’s so addictive. And of course, it wouldn’t be complete without the onion rings on top – slightly caramelized, slightly tangy, and just the right touch of sweetness.
This dish has earned a permanent spot in our meal rotation, and for a good reason: my kids LOVE it. Like, seriously. Whenever I tell them we’re having Pork Steak for lunch or dinner, I get happy cheers – and honestly, that alone is enough reason for me to keep cooking it again and again. As a mom, I consider it a big win when everyone at the table eats heartily and asks for extra rice. (Because let’s face it, Pork Steak with rice? Automatic extra rice.)
It’s also one of those dishes that’s super easy to prep. I usually marinate the pork in soy sauce, calamansi, and a bit of pepper for at least an hour – but if I’m short on time, 30 minutes will do. Then I just sear the pork, pour in the marinade, add a bit of water, and let it simmer until the meat is tender and the sauce is reduced. Add the onions near the end so they stay a bit firm and don’t get too mushy.
Sometimes I throw in extra calamansi juice if I want it more tangy, or a little sugar if I’m in the mood for a hint of sweetness. You can totally adjust it to your taste – that’s the beauty of this dish.
Honestly, it’s such a no-fuss, no-fail ulam. Perfect for busy weekdays, lazy weekends, or when you just want a meal that feels like a warm hug. It pairs perfectly with hot rice, and if there are leftovers (rarely, though!), it reheats well for the next day’s baon.
So if you haven’t tried making Pork Steak at home yet, this is your sign! It’s simple, budget-friendly, kid-approved, and guaranteed to make everyone at the table happy.
Let me know if it’s a favorite in your house too – or if you cook it a different way! I’d love to hear how you make your version of this classic Filipino ulam. ❤️
PrintPork Steak
Ingredients
- 500g pork slices (I used Kasim or pork shoulder, pork steak cut)
- 1/4 cup soy sauce
- juice of 8 calamansi
- 2 large white onions, sliced
- 3/4 cup water
- 3 tbsp canola oil
- 1/4 tsp pepper
Instructions
- In a large bowl, combine, soy sauce, calamansi juice, and pepper. Mix well.
- Marinate pork slices in the mixture for at least 30 minutes.
- In a non-stick pan, heat oil. Sauté onion slices until it’s a little bit caramelized. Set aside.
- In the same pan, fry pork steak until light brown. Add marinade and simmer for 30 minutes in very low heat.
- Add onions and wait until it simmers. Turn off heat.
- Serve with steamed rice.
