Filipino cuisine is a vibrant tapestry of flavors, and few dishes capture its essence quite like Bistek Tagalog. Traditionally, this iconic dish is prepared with thinly sliced beef steak, simmered in a tangy-savory sauce of soy sauce, calamansi juice, and generous amounts of onions. However, as with many beloved recipes, culinary creativity knows no bounds. Driven by a profound love for pork, many Filipino households and chefs have adapted the classic Bistek Tagalog, transforming it into an equally delicious and immensely popular Pork Bistek Tagalog.
While purists might argue that “Bistek” inherently refers to beef steak, the term, in this context, has evolved to describe the distinctive cooking technique and flavor profile rather than the specific protein. It’s a testament to Filipino ingenuity – taking a familiar flavor combination and applying it to another cherished meat. The result is a dish that delivers the same tantalizing balance of salty, sour, and umami, with the rich, tender goodness of pork taking center stage. And yes, a crucial element that remains non-negotiable? Onions. Lots of them! If you’re not a fan of “sibuyas,” as onions are called in Bisaya, then perhaps this deeply flavorful, onion-forward dish might not be your ideal culinary journey.
PIN THIS RECIPE TO PINTEREST
Save this incredible Instant Pot Pork Bistek Tagalog recipe for later!
This Page Contains Affiliate Links. For more Information See Our Disclosures here.
Unlock the Ease of Instant Pot Pork Bistek Tagalog
For those who appreciate both authentic Filipino flavors and modern cooking convenience, this Instant Pot Pork Bistek Tagalog recipe is a game-changer. We’ve taken this traditional favorite and adapted it for the pressure cooker, making it one of the easiest and most approachable Filipino dishes you can prepare. Gone are the days of long simmering times to achieve fork-tender meat; with the Instant Pot, you can enjoy a deeply flavorful and succulent Bistek in a fraction of the time.
Developing the perfect Instant Pot Pork Bistek Tagalog wasn’t just about throwing ingredients into a pot. It involved making three critical decisions that would ultimately define the texture, flavor, and overall success of the dish. These choices, from selecting the ideal cut of pork to fine-tuning the seasoning and cooking method, were carefully considered to ensure a result that is both authentic in taste and exceptionally easy to execute.
Choosing the Best Pork Cut for Tender Bistek Tagalog
The first crucial step in perfecting our Instant Pot Pork Bistek Tagalog was identifying the optimal cut of pork. While many traditional Bistek recipes might suggest pork chops, we quickly recognized a potential drawback: pork chops can often turn out dry, lacking the rich moisture that comes from intramuscular fat. This ‘marbling’ – fat distributed throughout the muscle fibers, not just on the surface – is key to a truly succulent dish. Consider the difference between a well-marbled ribeye steak and a lean eye round roast; the ribeye’s internal fat melts during cooking, basting the meat from within and ensuring tenderness. Achieving this level of juiciness in a pressure cooker environment demands a cut with inherent fat content.
Our quest for the perfect pork cut led us to explore various options at the grocery store. Country-style ribs initially seemed like a strong contender. Despite their name, these aren’t traditional ribs but cuts from the loin and shoulder area, offering substantial meatiness and a decent amount of marbling. They would undoubtedly make an excellent choice if your primary preference is for a less fatty cut, or if our top recommendation is unavailable. However, for a truly exceptional and fall-apart tender Pork Bistek Tagalog, our number one pick is the pork blade steak.
Pork blade steak, typically cut from the pork butt or shoulder roast, is a marvel for slow-cooked or pressure-cooked dishes. It boasts an abundance of intramuscular fat and often includes a blade bone, which further enriches the cooking liquids with collagen and flavor during the pressure cooking process. While this cut might be a bit tough if simply grilled, the Instant Pot transforms it into incredibly tender, juicy morsels that soak up every drop of the savory calamansi-soy sauce. The marbling ensures moisture, and the bone adds an unparalleled depth of flavor, making pork blade steak the ideal foundation for our Instant Pot Pork Bistek Tagalog.
Garlic in Bistek Tagalog: A Flavorful Debate
With the ideal pork cut secured, the next big question revolved around garlic: to include it or not? Our research revealed a divided culinary landscape, with roughly half of Bistek Tagalog recipes featuring minced garlic and the other half omitting it entirely. Naturally, our initial instinct was to add garlic, given its ubiquitous presence in Filipino cooking. However, a moment of reflection brought to mind the delicious Bistek Tagalog we often enjoy from our local Filipino eateries – a version that noticeably lacks fresh garlic, yet remains incredibly satisfying. This observation led us to a surprising, yet deliberate, decision: no fresh garlic in this particular recipe.
Instead of fresh garlic, which can sometimes leave distinct bits in the sauce or overpower the delicate balance of flavors, we opted for garlic powder. This choice allows us to infuse that beloved garlicky essence into the pork seasoning without altering the sauce’s smooth texture. Garlic powder blends seamlessly, providing a consistent flavor background that complements the soy sauce, calamansi, and onion without competing for attention. It’s a subtle yet effective way to honor the garlicky tradition of Filipino cuisine while maintaining the desired aesthetic and flavor profile of our Instant Pot Pork Bistek Tagalog.
Mastering the Instant Pot Cooking Time for Pork
The final puzzle piece in developing this recipe was determining the optimal cooking time for the pork within the Instant Pot. We knew from experience that adding onions during the initial pressure cook would likely lead to them dissolving completely, as demonstrated in recipes like our Instant Pot Beef Bulalo. The goal for this Pork Bistek Tagalog was undeniably fork-tender meat, yet with onions that retain some texture and form, allowing them to soften and sweeten in the sauce later.
Considering the robust nature of pork blade steak and our aim for that melt-in-your-mouth consistency, we settled on an 18-minute pressure cooking duration. This timing has proven effective for other tough cuts of pork, such as in our Instant Pot Spare Ribs recipe, yielding meat that effortlessly falls off the bone. The high-pressure environment of the Instant Pot efficiently breaks down tough connective tissues in the pork, ensuring it reaches peak tenderness without drying out. Following the pressure cook, a 10-minute Natural Pressure Release (NPR) is crucial. This gradual release of pressure allows the meat to rest and reabsorb juices, contributing significantly to its overall succulence and preventing it from becoming tough upon opening the pot. This precise timing and technique ensure perfectly tender pork every single time.
No Calamansi? No Problem! Your Guide to Substitutions
Calamansi, a small, vibrant citrus fruit often described as a hybrid of lime and kumquat, is a cornerstone of Filipino cooking, lending its unique tangy and slightly floral notes to dishes like Bistek. Its distinctive flavor is truly authentic, and if you have access to fresh calamansi or calamansi juice, we highly recommend using it. However, we understand that this special citrus might not be readily available to everyone, especially outside of Asian markets or specific regions. But don’t let that deter you from making this delicious Instant Pot Pork Bistek Tagalog!
If you find yourself without calamansi, a simple yet effective substitute can be made using a combination of other readily available citrus juices. For every 3 tablespoons of calamansi juice called for in the recipe, you can substitute with 2 tablespoons of fresh lime juice combined with 1 tablespoon of fresh lemon juice. This blend closely mimics the tartness and subtle complexity of calamansi, ensuring your Pork Bistek Tagalog still delivers that quintessential sour-savory punch. While the flavor won’t be identical, it will be remarkably close, allowing you to enjoy this fantastic Filipino dish with confidence.
Step-by-Step: Crafting Instant Pot Pork Bistek Tagalog
With all our key decisions made and a clear plan in place, we set out to create an Instant Pot Pork Bistek Tagalog recipe that is both delicious and incredibly straightforward. This dish is truly an excellent starting point for anyone new to pressure cooking, proving that authentic Filipino flavors can be achieved with minimal effort and maximum reward.
The process begins with seasoning your chosen pork cut, preferably pork blade steak, with a flavorful spice mixture. A quick sear in the Instant Pot’s Sauté mode not only locks in flavor but also creates those coveted fond bits at the bottom of the pot, which will later contribute immense depth to the sauce. After browning the pork, we introduce the essential liquids: water, soy sauce, and the irreplaceable calamansi (or its excellent substitute). A quick stir and a scrape of the pot to deglaze and incorporate all those flavorful browned bits, and then the pork is ready for its pressure cook.
Setting the Instant Pot to Manual (or Pressure Cook) for 18 minutes, followed by a critical 10-minute Natural Pressure Release (NPR), ensures the pork transforms into perfectly tender, juicy pieces. Once the pressure is fully released, the pork and its savory juices are removed, making way for the onions. In the same pot, the sliced onions are sautéed until they become beautifully translucent and sweet, softening to perfection. Finally, the tender pork and its rich, savory liquids are returned to the pot with the caramelized onions. A brief simmer allows all the flavors to meld and deepen, creating a harmonious sauce that coats every piece of pork. While the dish’s color might be slightly lighter and its initial saltiness a tad milder than some traditional versions, this is your opportunity to adjust to personal preference. A splash more soy sauce can intensify the flavor and color if desired. Serve immediately with steaming white rice and enjoy the fruits of your effortless labor. For a comprehensive guide, refer to the detailed recipe card below or watch our accompanying video tutorial.
Bistek Tagalog Recipe – Instant Pot Pork Bistek
Print
Pin
Rate
Equipment
-
Instant Pot – Electric Pressure Cooker
Ingredients
- 2.5 lb Pork Shoulder Blade Steak
- 2 White Onions
- 3 tablespoon Calamansi Juice Substitute 2tbsp lime and 1tbs lemon if needed
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Coriander
- ½ cup Soy Sauce
- ½ cup Water If you want a saltier stronger flavor, substitute with an equal amount of soy sauce.
- ½ cup Extra Virgin Olive Oil Estimate; may need more or less depending on browning.
Instructions
- If using fresh calamansi, cut and juice them until you get 3 tablespoons of juice. If you are using the lime and lemon substitute, combine 2 tablespoons of lime juice and 1 tablespoon of lemon juice.
- Peel and slice both onions into rings. Set aside one onion’s rings for later.
- In a small bowl, combine garlic powder, onion powder, black pepper, and coriander. Mix well to create your seasoning blend.
- Set your Instant Pot to the “Sauté” function on the “Normal” setting. Add Extra Virgin Olive Oil to coat the bottom of the inner pot.
- Allow the oil to heat for about 5 minutes; it’s ready when it shimmers or just begins to smoke. Carefully place one pork blade steak into the hot oil. Sprinkle a generous amount of the seasoning mixture evenly over the top.
- Sear the pork for 3-5 minutes until deeply browned. Using tongs, flip the pork, drizzle a little more olive oil if needed, and season the other side with the spice mixture.
- Continue to brown the second side for another 3-5 minutes. Once browned, remove the pork and set it aside on a plate.
- Repeat the browning and seasoning process with the second pork blade steak. Once both steaks are browned and removed, turn off the Sauté function.
- Add the water, soy sauce, and calamansi juice (or lemon-lime mixture) to the Instant Pot. Use a wooden spoon or spatula to stir and scrape the bottom of the pot, loosening any browned bits (“fond”) from the pork. This step is crucial for flavor and prevents a “Burn” warning.
- Place the trivet (steaming rack) inside the Instant Pot. Carefully place both browned pork steaks on top of the trivet, ensuring they are above the liquid.
- Secure the lid on the Instant Pot, ensure the sealing vent is closed, and set it to “Manual” (or “Pressure Cook”) for 18 minutes on High Pressure.
- Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 10 minutes. This means letting the Instant Pot sit undisturbed for 10 minutes as the pressure naturally dissipates. After 10 minutes, carefully quick-release any remaining pressure by turning the sealing vent to “Venting” (use a long spoon or towel to protect your hand from steam). Once the float valve drops, open the lid.
- Carefully remove the tender pork steaks from the Instant Pot and transfer them to a clean plate. Remove the trivet as well.
- Using oven mitts, carefully remove the inner pot from the Instant Pot base. Pour the flavorful cooking liquid into a separate bowl and set aside.
- Return the inner pot to the Instant Pot base. Add a little more Extra Virgin Olive Oil to the bottom and set the Instant Pot back to “Sauté” on the “Normal” setting.
- Allow the oil to heat for about 1 minute, then add all of your reserved sliced onion rings.
- Cook the onions, stirring occasionally, until they become soft and translucent, typically taking about 7-8 minutes. They should be tender but still hold their shape.
- While the onions are cooking, remove any bones from the pork steaks (they should easily slide out) and roughly chop or shred the meat into bite-sized pieces.
- Once the onions are cooked, add the chopped pork and all the reserved cooking juices back into the inner pot. Stir everything gently to combine.
- Allow the mixture to simmer for 5 to 10 minutes on Sauté mode (or keep warm on the “Keep Warm” setting if serving later), letting the flavors meld. Taste and adjust seasoning if necessary; you may add a dash more soy sauce for a saltier, richer flavor. Serve hot with steamed white rice.
Video Tutorial
Nutrition Information (per serving)
Carbohydrates: 10.87g |
Protein: 65.36g |
Fat: 46.82g |
Saturated Fat: 10.71g |
Cholesterol: 189.94mg |
Sodium: 1763.17mg |
Potassium: 1253.48mg |
Fiber: 1.74g |
Sugar: 3.18g |
Vitamin C: 7.86mg |
Calcium: 45.01mg |
Iron: 2.6mg
Tried this recipe?
Mention @DadGotThis or tag #DadGotThis!
Join Our Community: Subscribe for More Instant Pot Filipino Recipes!
If you loved this easy Instant Pot Pork Bistek Tagalog recipe and are eager for more simplified Filipino cooking, don’t miss out on our latest culinary adventures! Head over to our YouTube channel and hit that subscribe button. You’ll get instant access to new episodes, exclusive cooking tips, and innovative Instant Pot hacks that make traditional dishes accessible to everyone. Join our growing community of home cooks and transform your kitchen into a hub of delicious, effortless Filipino flavors!