Saturday, 28 May 2011

Pork Bistek





I usually use this recipe for pork and I also have tried it with beef  but the cooking style would be different, so either way this recipe  will still make a delicious dish.  The trick I believe is in the sauce and the tenderness of the meat.

By the way, I cook oily :-) although I  often make use of sunflower oil, olive oil, or grapeseed oil, my husband Frederick still does find it unhealthy to be slurping oil. So for the same people who is flabbergasted and offended by the mere site of an oily food, just  reduce the oil if you want to and choose leaner pork.

Ingredients:

Pork (belly part) , sliced thinly – 500 g.

Grapeseed oil - 4 tbsp

Onion , sliced into rings- as many as you want

Water – enough to cook the pork until it’s soft

Marinade:

Light Soy Sauce – 4 tbsp

Kalamansi  juice – from 12 small ones

Garlic, crushed and choped - 6 cloves

Pepper



Cooking Procedure:

- Mix all ingredients for the marinade then marinate the pork for at least an hour

- Fry Pork in oil for 2 minutes on each side. Add the marinate and
water and let cook until the pork is soft and until most of the liquid
has evaporated.  You can also take out the oil used in frying if you don't want your dish to be oily.

- Top with  onion and turn off the fire when the onions had wilted.

Of course I can’t eat this without a steaming hot white rice.

This dish must be eaten only for breakfast or lunch and not at supper time.  For lunch, it can go with a leafy vegetable, and carbohydrate source like rice, carrots, potatoes, etc.

Estimated Nutritional  content per serving based on ingredients used: This recipe makes 4 servings

Calories : 493 kcal          Cholesterol : 117.6

Protein :  32.5                 Sodium : 678.6

For somebody like me who can't eat pork without rice, well, that's an additional of more than 240 kcal for a cup of white rice :-(

- Foodformylove(28May2011)

2 comments:

  1. [...] posted yesterday my recipe on Pork Bistek (Pork Bistek ) so I want to post my own version of the famous “bistek Tagalog”.  Of course, Ilocanos also [...]

    ReplyDelete
  2. [...] posted yesterday my recipe on Pork Bistek (Pork Bistek ) so I want to post my own version of the famous “bistek Tagalog”.  Of course, Ilocanos also [...]

    ReplyDelete