Tender to the bite. Porkloin is an affordable alternative to beef steaks.
The rainy season has made spending time outdoors somewhat limited for now. Though there are many dishes that we enjoy al fresco or those picnic foods that we love to eat while soaking up beautiful views at the beach or in parks, remember that we can always recreate these dishes at home.
Here’s one of my favorite recipes when I’m in the mood for a nice meal with the fam at our garden lanai, where I also happen to enjoy gazing at the potted veggies and herbs that I’ve planted during this pandemic. Porkloin is an affordable alternative to the pricier beef steaks but it’s also tasty and tender to the bite. If you don’t have a griller, pan-searing the steaks is also fine.
Keep your weeknights and Sunday lunches easy with this porkloin steak recipe. Just serve with all the sidings you want — grilled fresh vegetables, buttered corn, boiled potatoes or hot rice, some sliced fresh fruits for dessert and there you have it: A nice picnic in your own backyard!
Keep safe mga amiga and amigo!
6 Tbps. catsup
6 Tbps. brown sugar
3 Tbps. soy sauce
3 Tbps. olive oil
3 tsp. Vinegar
1 tsp. Minced garlic
1/4 tsp. Pepper
1 kilo Porkloin steak (around 7 to 8 slices)
Catsup-soy sauce marinade will make the steak flavorful.
1. In a bowl, mix catsup, brown sugar, soy sauce, olive oil, vinegar, minced garlic and pepper until combined.
2. Dip the porkloin in the marinade and let it soak for 30 minutes.
3. Heat the griller and brush with oil. Grill one to two minutes over medium high heat or until cooked. Serve while hot.
Watch Chef Juris Tiu’s “Kalanpag” cooking show every Monday, 10 a.m. via Facebook Live on Daily Tribune’s Facebook page and TribuneNow on YouTube.
Credit belongs to : www.tribune.net.ph