Pork is a variation of Bistek Tagalog. This recipe used pork tenderloin instead of traditional beef for a different eating experience but you can use pork chops or any pork slices for that matter.
500 grams pork tenderloin
10 pieces calamansi
3/4 cup soy sauce
1 tablespoon margarine or butter
2 tablespoons cooking oil
1 tablespoon garlic, minced
2 pieces onions, cut into rings
1. Clean pork tenderloin. Slice into thin fillets. Set aside.
2. Squeeze out calamansi juice over a small strainer taking care not to include calamansi seeds.
3. Combine calamansi juice and soy sauce in a bowl.
4. Combine margarine and cooking oil in the wok.
5. Add garlic and cook until brown. Remove garlic and set aside for toppings.
6. Add onion rings and stir with the pork pieces until onions turn transparent.
7. Add pork marinade. Let boil. Combine sauce well with the pork pieces.
8. Transfer to a serving dish and top with the browned garlic.
10 pieces calamansi
3/4 cup soy sauce
1 tablespoon margarine or butter
2 tablespoons cooking oil
1 tablespoon garlic, minced
2 pieces onions, cut into rings
1. Clean pork tenderloin. Slice into thin fillets. Set aside.
2. Squeeze out calamansi juice over a small strainer taking care not to include calamansi seeds.
3. Combine calamansi juice and soy sauce in a bowl.
4. Combine margarine and cooking oil in the wok.
5. Add garlic and cook until brown. Remove garlic and set aside for toppings.
6. Add onion rings and stir with the pork pieces until onions turn transparent.
7. Add pork marinade. Let boil. Combine sauce well with the pork pieces.
8. Transfer to a serving dish and top with the browned garlic.
Courtesy of Filipino Kitchen Library
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