Pork Steak Recipe Kawaling Pinoy: Filipino-Style Tender Pork in Savory Marinade

This Filipino-style pork steak delivers tender results with a savory marinade that transforms simple cuts into something special. I tested this method multiple times to ensure it works in any home kitchen, not just professional setups.

The marinade combines soy sauce, calamansi, and garlic for that authentic flavor profile. What sets this apart is the cooking technique—searing first, then simmering in the marinade to lock in juices and create layers of taste.

You’ll end up with pork so tender it nearly falls apart, coated in a rich, flavorful sauce that soaks into every bite. It’s the kind of dish that makes weeknight dinners feel like a celebration.

Serve with steamed rice to soak up every drop of that delicious sauce. Here’s how to make this Filipino favorite at home.

Ingredients for Pork Steak Recipe Kawaling Pinoy

Simple ingredients, bold flavor. Everything you need for that authentic Filipino taste.

The pork shoulder is key here—look for well-marbled cuts at your local butcher or Asian grocery store. It stays tender through the simmering. Calamansi can be tricky to find outside Filipino markets, but lime juice works in a pinch. I always grab extra garlic (the fresh stuff, not the pre-minced kind) since it’s doing double duty in the marinade and sauce. Soy sauce brands vary, but Silver Swan or Datu Puti nail the flavor.

No pork shoulder? Pork loin works too, but it’s leaner—don’t overcook it. Out of calamansi? Lemon juice plus a pinch of vinegar gets close. Brown sugar can be swapped for coconut sugar (same amount). The cornstarch is optional, but if you like a thicker sauce, mix it with 2 tbsp cold water before stirring in. Skip the bay leaf if you must, but it adds depth.

Marinate the pork for at least 1 hour (overnight is better). Leftovers keep 4-5 days in the fridge. Reheat gently to keep the meat tender. Freezes well for 3 months (thaw in the fridge before reheating).

Step-by-Step Instructions for Filipino-Style Pork Steak

Here’s how I make it tender and flavorful every single time.

Step 1: Marinate the Pork Steaks

Cut the 1.5 lb Pork Shoulder into 1-inch thick steaks and place them in a large bowl. In a separate bowl, whisk together the 0.5 cup Soy Sauce, 0.25 cup Calamansi Juice, 6 cloves minced Garlic Cloves, 2 tbsp Brown Sugar, and 1 tsp Black Pepper until the sugar dissolves.

Pour this marinade over the pork steaks, making sure each piece is well coated. I like to massage the marinade into the meat for better flavor penetration. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, but overnight works even better for maximum tenderness.

Step 2: Sear the Pork Steaks

Heat the 2 tbsp Vegetable Oil in a large skillet over medium-high heat. Remove the pork steaks from the marinade (reserve the marinade) and pat them dry with paper towels—this helps them brown better. Sear the steaks for 3-4 minutes per side until they develop a deep brown crust.

Don’t overcrowd the pan; cook in batches if necessary. The steaks should release easily from the pan when they’re ready to flip. Transfer the seared pork to a plate and set aside while you make the sauce.

Step 3: Simmer in the Marinade

In the same skillet, add the sliced 1 whole Onion and cook for 2-3 minutes until softened. Pour in the reserved marinade along with the 0.5 cup Water and 2 pieces Bay Leaf. Bring the mixture to a boil, then reduce the heat to medium-low.

Return the pork steaks to the skillet along with any accumulated juices. Let them simmer in the sauce for 15-20 minutes, spooning the liquid over the steaks occasionally, until the pork is tender and cooked through.

Step 4: Thicken the Sauce and Serve

If you prefer a thicker sauce, mix the 1 tbsp Cornstarch with 2 tbsp of the cooking liquid in a small bowl until smooth. Stir this slurry into the skillet and simmer for another 2-3 minutes until the sauce thickens slightly.

Remove the skillet from the heat and discard the bay leaves. Garnish the pork steaks with the 3 whole chopped Green Onions and serve hot with steamed rice. The sauce should be rich and glossy, coating each piece of pork perfectly.

Essential Equipment for pork steak recipe kawaling pinoy

Essential Skillet

A heavy-bottomed 12-inch skillet is non-negotiable for this dish. I use my Lodge cast iron because it sears beautifully and distributes heat evenly. The deep sides help contain the simmering sauce. Don’t use nonstick—it won’t get hot enough for proper browning.

Mixing Bowls

You’ll need a large mixing bowl for marinating the pork. I prefer glass or stainless steel over plastic because they don’t absorb odors. A 1.5-quart capacity works perfectly for 1.5 lb of pork. 💪

Sharp Knife

A 8-inch chef’s knife makes quick work of slicing the pork and onions. I swear by my Victorinox Fibrox—it’s affordable and stays sharp. Always cut pork against the grain for maximum tenderness.

Measuring Tools

Accurate measurements matter here. Use standard measuring cups for liquids and a 1-tbsp measure for the brown sugar and cornstarch. I keep a pyrex 1-cup measure on my counter for easy pouring.

Wooden Spoon

A sturdy wooden spoon is ideal for stirring the sauce as it reduces. It won’t scratch your skillet and can handle the high heat. I’ve had my bamboo spoon for years—it’s my go-to for all stovetop cooking. 🔥

Thermometer

While not strictly necessary, a meat thermometer ensures perfect doneness. Pork should reach 145°F internal temperature. I use a ThermoWorks instant-read for quick checks.

Frequently Asked Questions