INGREDIENTS:

1/2 kilo pork. Thinly sliced
1 cup sweet fresh pineapple. Tidbits cut. (canned is fine).
1 cup pineapple juice
1/2 cup water

1 tbsp. calamansi or lemon juice
1 tbsp oyster sauce
1/4 cup soy sauce
1 large red onion. Sliced into rings
4 cloves garlic. Crushed

3 tbsp. cooking oil
Salt & pepper to taste

FOR CONSTARCH MIXTURE:

1 1/2 tbsp. cornstarch
1/2 cup water

HOW TO COOK PININYAHANG BISTEK:

Marinade pork in soy sauce, calamansi (lemon) and blackpepper in 1 hour or overnight. Put inside the fridge.

Heat oil in a pan and sauté the garlic. Add in the pork, sauté until color turns brown.

Pour the water, stir a little and cover. Let it simmer over medium heat for 15 minutes or until the pork becomes fork tender.

Now put-in the marinade, red onion, oyster sauce sliced pineapples, and pineapple juice. Simmer for another 5 minutes.

Slowly pour the cornstarch mixture (to your desired thickness) while stirring continuously. Just make sure to lower the heat to avoid from burning. Season with salt and pepper

Turn off heat. Transfer to a bowl and serve hot. Bon appetite!