Category: Pork

Sticky Char Siu Ribs

Sticky Char Siu Ribs

Imagine tender, juicy ribs coated in a glossy, sweet-savory glaze that clings to your fingers and begs to be licked clean. Sticky Char Siu Ribs are a tantalizing fusion of traditional Chinese barbecue flavors and succulent pork ribs. This dish takes inspiration from the beloved read more

Rosé Rabokki

Rosé Rabokki

If you’re a fan of Korean cuisine like I am, you’re probably familiar with tteokbokki, the hugely popular street food featuring chewy rice cakes in a spicy, savory sauce. But have you ever tried rosé tteokbokki? This delightful twist combines the classic flavors of tteokbokki read more

Pork Bistek

Pork Bistek

We all have our favorite comfort foods that instantly transport us to our childhood. For me it’s definitely my Mom’s Chicken. But for my husband it would have to be this Filipino style Pork Bistek. And I would never hear the end of it if I served it without Garlic Fried Rice, the two go together so well it’s unthinkable to serve one without the other. Pork Bistek is super saucy, and the rice is the perfect vehicle to soak it all up. Luckily both recipes are ready in under an hour; this is weeknight cooking at its best!

ingredients pork bistek

First Make the Pork Bistek

This dish gets its deep flavor from a marinade that does double duty as the sauce. If I can get them, I like to use fresh calamansi, the tiny citrus with the sweet-tart juice enjoyed in the Philippines. They aren’t easy to find unless you have a market that stocks a lot of Filipino items. Bottled calamansi juice is easier to find. And if you have any yuzu juice left over from my Pineapple Yuzu Cocktails you can sub an equal amount of that or you can use lemons, vinegar, or a combination thereof.

Here in Miami, we have a lot of Cuban food and one of the most common flavors is Mojo, a tart marinade that’s made with sour oranges and a ton of chopped garlic. This recipe shares a lot of similarities to Cuban pork dishes, just like Filipino food in general has a lot of Spanish influence; it’s West meets East flavor unique to itself.

citrus bistek

pepper bistek

marinate pork bistek

You can marinate the pork chops for about half hour on the counter, or longer in the fridge. Avoid marinating for longer than a couple hours as the texture of the pork will start to change. When you’re ready to cook, remove the pork and dry it on paper towels, reserving the marinade.

brown pork bistek

add onions

Now it’s time to make the Garlic Fried Rice. While it’s cooking just leave the pork covered off the heat; the onions will continue to get deliciously jammy and the pork will cook through.

Time to Make Pork Bistek’s Costar

If you’ve made any of my fried rice recipes before, like maybe Kimchi Rice or Thai Chicken Fried Rice, then you know that the best fried rice always starts with leftover cold rice. That makes it the perfect side for our Pork Bistek as it’s ready in minutes. Always start by using clean wet hands to de-clump the rice. You want the grains to be as separate as possible, which is why cold rice works best. It holds its shape better in the pan because it’s drier and stiffer than fresh steamed rice. Plus cold rice doesn’t absorb as much oil so you’ll end up with a much less greasy finished product.

rice sear

The cold rice will want to stick to the pan but keep scraping and mixing it back in. As it warms up, it will stick less. And it’s important to let the rice really sear against the side of the pan. This will give your rice that restaurant flavor that’s a little hard to define, but you’ll know it as soon as you taste it.

Once the rice is done, dinner is ready. I like to serve this family style, with the Pork Bistek on one platter and the rice in another.

This meal is such a kid (and spouse) pleaser that I know it’s going to end up in your regular rotation too. Try it tonight and let me know what you think. Leave a comment and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

Want to explore more Filipino flavors? Check out our popular Chicken Adobo, Pancit, and Halo Halo.


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recipe card pork bistek

Pork Bistek

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 2-3 1x
  • Category: entrees
  • Cuisine: filipino



For the Pork:

  • 1 pound boneless pork chops, about ½  inch thick
  • 1/2 large yellow onion, peeled and sliced into ½ “ rings
  • 3 tablespoons neutral oil
  • salt to taste


  • ⅓ cup calamansi or fresh lemon juice, white vinegar, or a combination
  • ¼ cup soy sauce
  • 1 teaspoon sugar
  • 6 large cloves garlic, smashed
  • ¼ teaspoon ground black pepper

Garlic Fried Rice:

  • 3 cups cold leftover rice
  • 3 Tablespoons neutral oil
  • 6 cloves large garlic minced
  • ¼ teaspoon sea salt
  • Fresh ground black pepper to taste


Make the Pork Bistek:

  1. In a large bowl, combine the calamansi juice, soy sauce, sugar, garlic, and ground black pepper. Stir until the sugar is dissolved. 
  2. Cut the pork chops in half and then add the pork to the marinade, making sure that the chops are evenly basted with the marinade. Marinate for about 30 minutes. 
  3. Place the chops on a couple sheets of paper towels to dry. Reserve the marinade. Set aside.
  4. Heat a large skillet over medium-high heat for several minutes then add 2 tablespoons of the oil. Add pork chops and cook for about 1-2 minutes per side or until lightly browned (the meat will still be raw in the middle which is fine). Transfer the chops to a plate.
  5. Add the remaining 1 tablespoon oil to the pan and add the onions. Stir fry for approximately 2-3 minutes over medium heat, then add the reserved marinade.
  6. Simmer the onions for 3-4 minutes until the onions have cooked and the sauce slightly reduced.
  7. Return the chops to the pan and cover with a lid. Cook for another couple of minutes. Turn the heat off and leave the pan covered while you make the garlic fried rice.

Make the Garlic Fried Rice:

  1. Separate the rice with wet hands, crumbling it gently, so that you don’t have any large clumps.
  2. Heat a wok, wok pan, or large heavy skillet over high heat for several minutes until very hot and smoking. 
  3. Add the oil and the garlic. Swirl the garlic in the oil for just a second until lightly golden. 
  4. Add the rice and stir fry for several minutes, pressing the rice into the sides of the pan to sear it and then scraping it off and mixing it back in. It may stick to the sides of the pan at first, but it will become less sticky as it cooks. 
  5. Add the salt and pepper and continue stir frying for another minute. Taste the rice and adjust seasoning as needed.
  6. Transfer the garlic rice to a platter and plate the pork and onions separately. Serve both dishes together. 

Keywords: pork, pork chops, bistek, filipino. rice. comfort foods.



Everyone loves dumplings, that’s just an undisputed fact. Not everyone feels confident making them from scratch though. These Cantonese Shumai are little juicy bundles of delight, they are a dim sum favorite for a reason after all, but they are also an excellent way to read more

Teriyaki Meatballs

Teriyaki Meatballs

It’s hard to believe, but apparently we’re already in back to school mode. And that means easy dinners that will bring everyone to the table. These Teriyaki Meatballs really fit the bill. A juicy and tender mixture of pork and beef with a yummy teriyaki read more

Black Bean Spare Ribs

Black Bean Spare Ribs

Black Bean Spare Ribs are a dim sum must! But there’s no need to wait until the next time you are at a Chinese restaurant to enjoy, they are surprisingly easy to make at home. The spare ribs get marinated overnight, and then just tossed in a steamer, making them ideal for entertaining.  You can serve them dim sum style, with a bunch of other little bites, or serve them with rice and a veggie for a satisfying supper. Black Bean Spare Ribs are super kid friendly and I predict these will become part of your regular rotation. black bean spare ribs ingredients

First Soak the Spare Ribs

It is customary when making Black Bean Spare Ribs to first soak them in water for an hour or two. It’s not absolutely necessary, but it does drain them of excess blood, which gives them a nice white appearance and keeps the sauce clear. When enjoyed as dim sum, these ribs are usually cut into tiny pieces or they will use rib tips. Sometimes I’m lucky and I will find ribs cut into thirds at the grocery store, but unless I’m at an Asian meat market, it’s rare to find the tiny off-cuts that you find in the traditional dish. But that’s fine, because while I do love the black bean ribs at Chinese restaurants, they’re not exactly what I would call meaty. You’d be hard pressed to eat a couple orders and feel like you’ve eaten anything filling. So I’ve taken inspiration from the flavors, but paired it with what is easiest to find at the grocery store. Spare ribs, technically St. Louis style ribs (because the sternum, cartilage, and rib tips are removed), are almost always available and easy to prepare. Unwrap them and cut them into individual ribs.

soak black bean spare ribs

Black Bean Spare Ribs Marinade

Marinades are magic! They tenderize and season at the same time, but my favorite part is how it lets me do all the work the day before. The marinade for these spare ribs has several Chinese star players that build amazing flavor. Shaoxing wine, toasted sesame oil, oyster sauce, and white pepper lend piquant, savory depth.

Steam the Spare Ribs

Steaming is the traditional method of cooking for Black Bean Spare Ribs. It’s a great method because it’s easy, hands off, and makes for minimal cleanup. It also creates the perfect texture. Fair warning, it does take a fair amount of time for the ribs to cook through and become tender but still have a little bite to them. That’s the trade off for using full size ribs. But the cooking requires almost no attention, only requiring you to add some additional water to the pot. If you prefer ribs meltingly tender, just increase the steaming time.

The black beans that we use here are actually salted and fermented soybeans. They supercharge any dish with savory, salty, umami goodness. A little goes a long way.

cornstarch black bean spare ribs

I steam them for about an hour, until the ribs are cooked through and opaque, adding water as needed. That hour of hands off cooking leaves me free to whip up some additional small plates, dim sum style. Some good ones to try are:

Or you can make Black Bean Spare Ribs the main event. Serve with rice and a simple green salad with Sesame Dressing for an easy but unforgettable meal.

black bean spare ribs beauty

Try these and let me know what you think. Rate and comment on the recipe below, and show off your dish by tagging @funkyasiankitchen, we love seeing your creations!


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Black Bean Spare Ribs

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes (plus soaking and marinating)
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: serves 4
  • Category: small plates
  • Cuisine: Chinese




  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 Tablespoons Shaoxing wine
  • 1 Tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper


  • 1 rack St. Louis style pork spare ribs (about a pound)
  • 1 Tablespoon cornstarch
  • 2 Tablespoons de-seeded and chopped green long hot or bell pepper  
  • 2 Tablespoons de-seeded and chopped red long hot or bell pepper 
  • 2 tablespoons Chinese fermented black beans 


  1. Cut the ribs into individual pieces and put them into a container.
  2. Rinse the ribs under running water, drain, and cover with fresh water. Put them in the fridge for an hour or 2, changing the water once. Drain the ribs completely and then put them back into the container.
  3. Add the sugar, salt, wine, sesame oil, oyster sauce, and white pepper to the ribs and mix until the ribs are well coated. Cover and let them marinate in the fridge overnight or a minimum of 1 hour. 
  4. Add the cornstarch to the marinated ribs and mix well until the cornstarch is dissolved. 
  5. Place the ribs into deep plates that will fit your steamer. Once you have plated the ribs, sprinkle the peppers and the fermented black beans evenly over the top.
  6. Fill the bottom pot of your steaming set with the maximum amount of water allowed and set your steaming baskets with the ribs on top. Cover with a lid and bring the water to a boil on high. 
  7. Steam for 60 minutes, or until the ribs are opaque and cooked through. Rotate the steamer inserts halfway through the cooking time, if you have more than one plate, and add more water to the steamer as needed.
  8. Test the ribs with a fork. These ribs are traditionally served tender but with some resistance. They are not fall from the bone tender. If you prefer the ribs softer, continue steaming until they are to your liking,  making sure to add enough water to the bottom pot.
  9. Serve Black Bean Spare Ribs as part of a dim sum sum menu or as a meal with a couple veggies and rice!


*These ribs will have a slight chewiness cooked for the given time. If you prefer your ribs more tender, continue cooking the ribs for another 15-20 minutes, making sure to add water as needed to the steamer.

*If you choose to use ribs that are cut into smaller pieces, decrease the steaming time to 20-30 minutes.

Keywords: dim sum, spare ribs, pork, chinese, black bean sauce, gluten free