(Los Angeles) – Being married to a Caucasian American for quite a while now and to be able to satisfy both our taste buds, I have come up with a recipe of the American-style Bistek. This is the result of years of my Mom’s cooking style with some twists to adjust to the American standards.
First, I have made it more dry, less greasy, but way peppery than usual. Plus, considering the availability of ingredients, I have to use an alternative for Calamansi (Philippine Lemon). There is a similar citrus fruit available here in South California called Calamundin but it’s not often available in local stores, so I had to rely on limes instead and I never regretted it at all! I could have also used lemons or oranges but still haven’t tried after all this time. But maybe I will one of these days.
To attain the optimal eating experience, it is best to have it with plain rice, in which my hubby learned and enjoys every time, including the use of the spoon and fork. And it turned out to be his number 1 favorite Filipino dish ever! Well, it’s not only his utmost appreciation that convinced me that this may be w
orth to share, but I have let some family and friends try it and never had any complaint, but just good words. And when I say family, I also meant my Mother-in-law, yes, you heard it right. She’s from Austria and she loved it so much that she had more than one serving. So does it suffice to say that even Europeans may like it too?
- 1 Kilo of porkchops; sliced into smaller pieces (about 2” x 3” and ½” thick)
- 4-5 limes; cut in half for juice
- 1 whole white onion; cut in rings
- 1 tablespoon of ground black pepper
- ¼- up to ½ cup soy sauce (toyo)
- Place the sliced meat on a pan with medium stove setting
- Cover and let it simmer (for tenderness) until meat becomes light brown
- Pour soy sauce and mix
- Put the lime juice (or press the cut limes directly) into the pan
- Mix thoroughly until meat is soaked in soy sauce and boiling
- Sprinkle the ground pepper throughout and mix thoroughly
- Add the onion rings and mix for about 2 minutes, then serve
Note: To lessen saltiness, just add more lime juice.