Pork steak

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If you’re a fan of bistek, this pork dish is for you. Cooked practically in the same way, the expensive beef is substituted with the more economical pork. Cooking time is cut by half too.

pork steak

Personally, I prefer pork with a little fat which helps keep the meat moist. But if you’re watching your fat intake–for health or vanity reasons–you can always trim all the fat.

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December 3, 2003  Print This Post   
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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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