Je Tries to Cook: Bistek Tagalog

Published on August 31, 2014

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Bistek Tagalog is one of my favorite Filipino dishes. Mama Kolokoy does it so well that even my officemate, Abby, gets so excited each time she sees that my lunch box has Bistek Tagalog. My Mama’s version is so good that I never even thought of trying to cook it. But thanks to the August long weekend, I finally had the courage to come up with my own version.


INGREDIENTS:

DSC_1808 1 kg. porkloin
1 pc. white onion
cooking oil

For the marinade
6 pcs. calamansi
6 tbsp. soy sauce
1 tsp. Knorr seasoning
pepper and seasoning granules

For the sauce
2 cups water
6 pcs. calamansi
5 tbsp. soy sauce
1 tbsp. cassava flour + 2 tbsp. water


DIRECTIONS:

1. Mix the calamansi juice, soy sauce, pepper and seasoning in one bowl. Place the meat in a container, then pour in the marinade. Marinate it overnight.

2. Set aside the marinade. Fry the pork until golden brown. Then, set aside the pork

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3. In the same pan where you fried the pork, pour in the marinade mixture. Wait for it to sizzle, then add the sauce mixture  (water, calamansi and soy sauce).

4. Put back the pork in the pan. Let it simmer for 30 minutes or until the pork is tender.

5. Mix the cassava flour and water in a bowl. Then add this mixture to the pan. Let it simmer for one minute.

6. Put the onion rings. Cover the pan, then turn off the heat immediately.

Mama was surprised when I told her that I used 12 pieces of calamansi. She said that she usually uses around 6 to 8 pieces. She said that the ones I used might be too small. Pwede rin panat na kaya walang juice. So I guess it will be very helpful if you taste the mixture first. If you want it on the saltier side, then adjust the amount of soy sauce you put. I want my version with a kick so I put that much calamansi juice. Haha!

If you also want your sauce to be runny just like how Mama cooks it, then adjust the amount of water you put. You may also use ordinary flour to thicken the sauce. We used cassava flour because it has that distinct hint of sweetness.

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I was actually so surprised because Boyet could not stop raving about this dish. I know that he’s so biased because he vowed to eat everything I cook. But Papa told me that my version is better than Mama’s. Even my pintesarang nanay said that it’s very delicious. My younger brother, who is the number one kontrabida in my life, enjoyed it too, so I guess my first attempt was a success! =)

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4 comments

  1. Looks yummy! Gusto ko rin ng maraming kalamansi pag Bistek Tagalog, pero samin pork chops ang gamit. Pwede rin pala pork loin, parang mas okay pa nga kasi wala na buto, ma-try nga minsan. :)

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    1. Yup, minsan we use pork chops din. Pero mas madalas eto kasi 'di ba medyo maligat ang pork chops, at tama ka na maraming buto. Istorbo sa pagkain e. Hehe!

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  2. I tried to cook bistek last night!! Ayun! Hmmmm.. Pinaretoke ko kay Joy! Bwahahahahah!

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    1. Dapat sinunod mo to. Haha! E di ba nagluluto ka na ng bistek? Yung may patatas na binaon natin dati. Haha! :p

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