Pork steak

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Ingredients :

700 g. of pork rump (pigue or kasim)
1 tbsp. of finely minced garlic
2-3 onions (depending on the size)
1/2 c. of dark soy sauce
1/3 c. of kalamansi (native lemon) juice
2 tbsp. of Worcestershire sauce
2 tbsp. of cooking oil

Cooking procedure :

Cut the pork into thin, thin slices (about 1/8″ thick). Semi-freezing the meat before cutting will make the job a lot easier. Place in a glass bowl. Add the garlic and pour in the soy sauce. Mix well. Marinate for about 30 minutes.

Peel the onions and cut into 1/4″-thick rings.

Heat a heavy skillet. Pour in the cooking oil. Heat until it starts to smoke. Add the pork slices, a few pieces at a time. When no longer pink, push to the sides of the skillet. Cook over high heat until most of the marinade has evaporated, about 7-10 minutes. Pour in the kalamansi juice. Continue cooking over high heat for another 2-3 minutes. Add the onion rings. Stir well. Cook for a minute longer. Turn off the heat and pour in the Worcestershire sauce.

Serves 6.

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December 3, 2003  Print This Post   
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Comments

4 Responses to “Pork steak”
  1. Charie says:
    August 13, 2007 at 6:58 pm

    i cooks this as dinner tonight but substitute beef instead my hubby eat it all. :)

    Reply
  2. Jenny says:
    March 12, 2008 at 4:47 am

    I just had this for lunch. It was easy and yummy!

    Reply
  3. shie says:
    January 27, 2009 at 3:27 am

    Ms. Connie, Iam not familiar with the worcestershire sauce..does it taste almost the same as an oyster sauce? coz that’s what we usually have in the pantry. what does it taste like and what can i use as a substitute? im gonna try to look for that sauce, anyway, in the oriental section. thank you.

    Reply
  4. Connie says:
    January 27, 2009 at 10:37 am

    Shie, no they’re not the same. Worcestershire is thinner. And you won’t find it in the Oriental section since it’s a very English concoction. Try the other imported section, Continental goods.

    Reply
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