![\"Creamy](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/09\/creamy-pork-steak-1.jpg\")
<\/figure>\n\n\n\n\n\n![\"sliced](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/09\/creamy-pork-steak-Ingredients-03.jpg\")
<\/figure>\n\n\n\n![\"cooking](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/09\/creamy-pork-steak-process.jpg\")
<\/figure>\n\n\n\n![\"Creamy](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/09\/creamy-pork-steak-2.jpg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2019\/05\/filipino-toyomansi-pork-chops-1.jpg\")
\n\t\t\t\t\t\t\n\t\t\t\t\t\t![\"\"](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2017\/01\/crispy-pork-binagoongan-6.jpg\")
\n\t\t\t\t\t\t\n\t\t\t\t\t\t![\"\"](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2017\/04\/baby-back-ribs-adobo-glaze-1.jpg\")
\n\t\t\t\t\t\t\n\t\t\t\t\t\t![\"\"](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2020\/04\/adobong-puti-8.jpg\")
\n\t\t\t\t\t\t\n\t\t\t\t\t\t![\"Creamy](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/09\/creamy-pork-steak-1-680x680.jpg\")
<\/div>\n\n\t\t\t6<\/span> Servings<\/span><\/span><\/div>\n\n\t\tIngredients<\/h3>
Ingredients<\/h3>- 3<\/span> pounds<\/span> pork shoulder, sliced thinly<\/span><\/li>
- \u00bd<\/span> cups<\/span> calamansi juice<\/span><\/li>
- \u00bc <\/span> cup<\/span> soy sauce<\/span><\/li>
- \u00bc<\/span> cup<\/span> water<\/span><\/li>
- 1<\/span> teaspoon<\/span> brown sugar<\/span><\/li>
- 1<\/span> tablespoon<\/span> oil<\/span><\/li>
- 1<\/span> onion, peeled and sliced thinly<\/span><\/li>
- 3<\/span> cloves<\/span> garlic, peeled and minced<\/span><\/li>
- \u00bd<\/span> cup<\/span> Nestle All-Purpose Cream<\/span><\/li>
- salt and pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n\n \n\n\t\t
Instructions<\/h3>- In a pot, combine pork shoulder, calamansi juice, soy sauce, water, brown sugar, and pepper. Stir to distribute. Cover with the lid and bring to a boil. Occasionally skim the scum that floats on top.<\/span><\/div><\/li>
- Lower heat and simmer for about 40 to 60 minutes until tender. Drain pork well and reserve the cooking liquid.<\/span><\/div><\/li>
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.\u00a0<\/span><\/div><\/li>
- Add pork and cook until lightly browned.\u00a0Add reserved liquid and all-purpose cream. Stir to distribute.<\/span><\/div><\/li>
- Add salt and pepper to taste. Simmer until heated through and slightly thickened.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\t\t
Notes<\/h3>\n- Slice the pork across the grain for a more tender chew.<\/li>\n
- When the cream is added, do not bring it to a boil; cook on a gentle heat, as drastic temperature changes can make the sauce curdle or separate.<\/li>\n<\/ul><\/div><\/div>\n\n\t\t<\/div>
Video<\/h3>
- 3<\/span> pounds<\/span> pork shoulder, sliced thinly<\/span><\/li>
- \u00bd<\/span> cups<\/span> calamansi juice<\/span><\/li>
- \u00bc <\/span> cup<\/span> soy sauce<\/span><\/li>
- \u00bc<\/span> cup<\/span> water<\/span><\/li>
- 1<\/span> teaspoon<\/span> brown sugar<\/span><\/li>
- 1<\/span> tablespoon<\/span> oil<\/span><\/li>
- 1<\/span> onion, peeled and sliced thinly<\/span><\/li>
- 3<\/span> cloves<\/span> garlic, peeled and minced<\/span><\/li>
- \u00bd<\/span> cup<\/span> Nestle All-Purpose Cream<\/span><\/li>
- salt and pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n\n \n\n\t\t
Instructions<\/h3>
- In a pot, combine pork shoulder, calamansi juice, soy sauce, water, brown sugar, and pepper. Stir to distribute. Cover with the lid and bring to a boil. Occasionally skim the scum that floats on top.<\/span><\/div><\/li>Lower heat and simmer for about 40 to 60 minutes until tender. Drain pork well and reserve the cooking liquid.<\/span><\/div><\/li>In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.\u00a0<\/span><\/div><\/li>Add pork and cook until lightly browned.\u00a0Add reserved liquid and all-purpose cream. Stir to distribute.<\/span><\/div><\/li>Add salt and pepper to taste. Simmer until heated through and slightly thickened.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\t\t
Notes<\/h3>
- \n
- Slice the pork across the grain for a more tender chew.<\/li>\n
- When the cream is added, do not bring it to a boil; cook on a gentle heat, as drastic temperature changes can make the sauce curdle or separate.<\/li>\n<\/ul><\/div><\/div>\n\n\t\t<\/div>
Video<\/h3>
- \u00bd<\/span> cups<\/span> calamansi juice<\/span><\/li>