Pork Chop ala Bistek
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Pork Chop ala Bistek



It so happened that the only protein left in our freezer is the pork chop. Immediately my gray matter went on an overdrive to figure out how best to cook them.

Frying is out of the question because I already used that method a few days ago.

I did not feel like baking them. The slices of pork chop were too thin for that procedure.

Ihaw or grill is out of the question because I have no charcoal or uling to grill them with.

The onions decided it for me. Since I have loads of that particular bulb and calamansi in my pantry, I decided to do Pork Chop Ala Bistek.







Lunch earlier - Pork Chop Ala BistekπŸ˜‹πŸ˜œπŸ˜ * Just marinate the pork chop in toyo & Calamansi. Set aside. * * Fry the onions in butter and @ellie.philippines vegetable oil until translucent. Set aside. * * On the same pan, fry the pork chop in medium heat. 3 minutes on each side until golden brown. Set aside * * On the same pan, pour the toyo-mansi marinade and reduce. * * Assemble the pork chop in a plate. Pour the sauce. Garnish with caramelized onion. Pair with bowls of hot rice. Enjoy πŸ˜‹πŸ˜‹πŸ˜‹ * * #lutongbahay #homecooking #wimyummy #pinoyfood #filipinofood #pagkaingpinoy #wheninmanila #whattoeatph #dmfoodseries #ulamideas #welovetocook #eatpilipinas #pagkaingpinoy #welovetoeatph #piggingoutonsundaysrecipe #panlasangpinoy #filipinofoodmovement #trylocalph #yummyph #pinoy #bidangkusina #lutongellie

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What is it about the soy-calamansi that titillates the palate? The combination of salty and citrusy plus the sweetness of the caramelized onions is tough to beat.

When I serve this dish to the family, I make sure I have a generous amount of sauce. The piggery loves to slather that rich brown savory liquid all over their cups of piping hot white steamed rice. I also make sure I cook extra carbs for their seconds and thirds haha.

Such a joy to see the family enjoying their meal!

Here is the recipe...


Ingredients

1-kilo pork chop
sliced onions
Toyo
calamansi
butter
Ellies Vegetable oil

Method

1. Marinate the pork chop in soy sauce and calamansi in 1 hour
2. Saute the sliced onions in butter till translucent or have caramelized. Set aside.
3. Add Ellie's vegetable oil and sear the pork chops on the same pan. Set aside
4. Pour the soy-calamansi marinade until sauce is reduced.
5. Return the pork chops to the pan and the sauce just to marry the protein with the savory liquid.
6. Transfer to a plate. Garnish with caramelized onions on top
7. Serve hot and paired with piping hot steamed rice


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