This is a
Bistek recipe (assimilated from Beef Steak), except that i used pork sukiyaki cuts. Calling it
Pokstek doesn't sound so appealing, so 'll leave it at Pork Steak. Just like
Bistek, this is marinated and cooked in soy sauce and
calamansi. I also add some freshly cracked black pepper and a teaspoon of sugar. With the Olympics ongoing, i just added an Olympic twist to this dish.
I find using sukiyaki cuts in this dish better than the usual sirloin cuts. I just used 250 grams of the pork sukiyaki cuts to make this, the other 250 grams coming up next.
This is a Bistek recipe (assimilated from Beef Steak), except that i used pork sukiyaki cuts. Calling it Pokstek doesn't sound so appealing, so 'll leave it at Pork Steak. Just like Bistek, this is marinated and cooked in soy sauce and calamansi. I also add some freshly cracked black pepper and a teaspoon of sugar. With the Olympics ongoing, i just added an Olympic twist to this dish.
I find using sukiyaki cuts in this dish better than the usual sirloin cuts. I just used 250 grams of the pork sukiyaki cuts to make this, the other 250 grams coming up next.
4 comments:
i love bistek (bistik in indonesian), in indo, we normally use beef and served with fried potatoes...hmmm i am hungry just thinking of this ^_^
Love the olympic onion rings. It's such a sweet idea!
Hi Rita, the recipe for bistek actually uses beef, but i saw this pork sukiyaki cuts and decided to try it. Fried potatoes sounds like a good match!
Hi Tom, Thanks! The idea just came to me while i was plating it. :)
those olympic onion rings looks good... thanks for sharing... :)
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