Pork Steak in Tamarind Sauce

Pork Steak or Filipino Bistek is another popular dish here in the Philippines and I for one love to have this on the table.  I have tried many times to cook this dish the traditional way using Philippine lemon or kalamansi but most often than not, I was not successful in balancing the sourness and sweetness of it.  Probably because the level of sourness that a kalamansi gives is not consistent - some kalamansi are more sour than the others, so it will always be a trial and error and unfortunately, I'm always on the error side until I discovered another way to prepare it. *wink*

With the support and ingenuity of B, we tried cooking bistek using tamarind paste in replacement of kalamansi and guess what? It was perfect! Since tamarind paste (store brought) is quite consistent with it sourness, making this dish again and again is a breeze!

Pork Steak in Tamarind Sauce

Ingredients:

3 pcs pork, steak cut

3 Tbsp tamarind paste

1 and 1/2 tsp rock salt

2 Tbsp soy sauce

3 medium white onion, cut lengthwise

4 Tbsp butter

1 Tbsp brown sugar

1 1/2 cup water

Method:

in a bowl, combine tamarind paste, 1 tsp salt and soy sauce.  Rub each pork steak with the mixture and marinate for not less than 30 minutes.

Heat butter in a skillet and caramelized onion until soft.  Set aside leaving as much oil in the pan as possible.

Using the same pan (where you caramelized the onion), braise pork about two minutes each side.  

If using a small pan, set aside braised pork but if all pieces can fit your skillet, leave it.  Add water, salt, sugar and half of caramelized onion.

Simmer for 20 minutes or until liquid is reduced and pork is tender.

Serve in a shallow place with the sauce topped with the remaining onion.

This is best served with rice, steaming white rice *wink*

Try this sometime, will you?