Pork Bistek Recipe is another variant of the famous Bistek Tagalog wherein we use pork instead of beef. The best part about this dish is, it is easy to prepare and cook.


  • 3/4 kilo Pork loin tapa sliced
  • 1/2 cup soy sauce
  • 1 tablespoon Worcestershire sauce optional
  • 1 1/2 cups water
  • 1/2 large white onion peeled and sliced crosswise
  • 1/2 large white onion sliced into rings for garnish
  • 10 small sized calamansi sliced and juiced
  • 1 small sized bell pepper for garnish
  • 4 cloves garlic crushed
  • 3 tablespoons cooking oil
  • Salt and pepper to taste


  • Let’s prepare the marinade.
  • Remove the juice from Calamansi, pour it in a large pan where you will place your marinade
  • Add the Worcestershire sauce
  • Add the Soy sauce
  • Add the Garlic
  • Add freshly ground black pepper
  • Mix the marinade and add the Pork slices then refrigerate for at least 2 hours.
  • Heat the frying pan and pour the Canola Cooking oil.
  • Saute the onions, once cooked remove from the frying pan and set aside.
  • On the same frying pan, add canola oil.
  • Pan-fry both sides of the pork slices for 2 to 3 minutes or until medium brown.
  • Remove the cooked pork slices and pan-fry the remaining slices.
  • Pour the soy sauce and calamansi juice marinade into another sauce pan.
  • Add water.
  • Add the sauteed onions to the Bistek mixture.
  • Let it boil.
  • When it starts boiling, add to the mixture the fried pork slices then mix well.
  • Simmer for 20 minutes or until the pork becomes tender(add more water if needed).
  • When the pork is already tender add the bell red pepper and the remaning onions rings.
  • Cook for 5 more minutes, you can add salt to adjust the taste. You should have some sauce in it when its done.
  • Garnish with the onion rings.
  • Transfer to a serving plate and serve with steamed rice.