Marinated Pork Steak with Bok Choy

This is one of my favorite dishes to cook for my family because it is fast, easy and yummy. The key here is marinating the meat. I do this the moment I come home from the supermarket and keep it in the fridge; now, tomorrow’s dinner is taken care of.

note: I don’t really measure ingredients when cooking, I just eye-ball it, so feel free to add/reduce amount of ingredients. It’s not an exact science, so don’t be scared, I’m sure that it’s still edible and delicious when you’re done.


a kilo of pork steak (about 6- 7 pieces)

1/8 c lemon juice or calamansi juice
1/2 cup soy sauce
1/8 cup balsamic vinegar
ground pepper
dried rosemary
a little olive oil (optional)

2 bunches bok choy or pechay, cut sliced into 1/2″ pieces
1 medium red onion, minced
granulated garlic
salt and pepper
soy sauce balsamic vinegar
olive oil for saute-ing/stir-frying

Here’s How:
Mix all the marinade ingredients in a plastic container. Wash and dry the pork steak and add it in the marinade. Cover the container and put in the fridge until ready to cook; use it within 3 days though, I’m not sure about the quality and safety of marinated meats beyond that time. Just to be on the safe side, always cook marinated meat within 3 days.

Note: alternately you can marinate these in a zip lock plastic bag for more convenience.

When it’s time to cook, heat the grill or non-stick pan, then cook marinated pork steak for about 5 minutes on each side or until browned, depending on how thick is the meat.

For the bok choy: Heat a little olive oil in a pan, saute minced onion until transparentthen add the bok choy strands; season with granulated garlic, salt and pepper and a little soy sauce and balsamic vinegar. Cook until wilted. Add a little water, about a tablespoon
if it gets too dry.

Happy Cooking!


Leave a Reply

Your email address will not be published.