Porkchops bistek-style

I miss calamansi. Bistek is not the same, pancit is incomplete and nilaga with lemon and patis just isn't quite right. But nonetheless, we need to make do with what we have, so here goes.

Bistek (Pork version)

-- I know, I know. Bistek means beef, but I only had porkchops in the fridge.

8 porkchops (about 1/2 inch thick) or 500g thinly sliced beef

1/2 cup dark soy sauce

2 tbsp. kikkoman soy sauce

juice of 1-2 lemons (depends on how sour you like it and how big the lemons are)

1 tbsp. balsamic vinegar

1 tbsp. worcestershire sauce

pepper

1 large sweet onion, sliced into rings

2 tbsp. oil

1. Marinate meat in the next 6 ingredients for about an hour then drain well. Set marinade aside.

2. In a pan, heat the oil over medium high heat. Cook the onions until lightly caramelized. Set aside.

3. In the same pan, cook porkchops in 2 batches, letting each batch brown well before cooking the next.

4. Once both batches are browned, return meat to pan, add the marinade and simmer for about 15 minutes.

5. Add the onions last and simmer for a few minutes more.

6. Done! Quick and easy :-)

Note: Some soy sauces are saltier than others.

Suggestion: Taste your marinade before putting the meat in. Adjust accordingly.