One of the things I like about living in a small city is that there’s always a wet market or a grocery nearby. So, say one weekday your ten year old foodie son suddenly wants pork steak or the oink equivalent of his favorite carne frita, you can step out in your shorts and tank top to purchase some pork. Our local meat shop sells thinly sliced pork steaks that they roll in neat bundles about the size of a fist. Three bundles come up to 500 grams or so, perfect portions for this dish. Hoisin sauce lends it a sweetish, anise-like flavor, and the soy sauce cuts thru the sweetness, keeping this dish savory.
Pork Steak in Soy-Hoisin Sauce
500 grams pork steak or loin, sliced thinly
2-3 Tbsps. cooking oil
Fresh cracked black pepper
One large onion, sliced into rings
3 pcs. calamansi, cut in half crosswise
4 large cloves garlic, chopped
1 thumb-sized piece of ginger, cut into coins
1/2 tsp. coriander seeds, crushed
1 Tbsp. Hoisin sauce
1/2 cup light soy sauce
chili pepper flakes
In a large bowl, combine the juice of 3 calamansi with the chopped garlic, ginger, coriander seeds, Hoisin sauce, and light soy sauce. Add in the sliced pork and make sure to coat evenly with the mixture. Sprinkle with the chili flakes, let stand for at least 30 minutes.
Heat the cooking oil in a wok or deep frying pan. Put in the pork pieces, shaking off excess marinade into the bowl. Brown pork on both sides, swirling the pieces around the pan. Once pork is browned, add fresh cracked black pepper, then pour in the remaining marinade. Let the mixture come to a boil then turn the heat to low. Simmer for about 10 minutes or until the liquid has reduced to a sauce-like consistency.
Turn off heat, add in the onion rings, and toss to combine. Drizzle a little sesame oil over the dish just before serving.