Recipe #4: PORK LIVER STEAK (Bistek Style)

I used to hate liver when I was a child, but my Lola insisted for me to eat liver because she said it’s rich in Iron*. I was anemic and I wasn’t fond of iron-rich vegetables such as ampalaya and malunggay*. So in order for them to make me eat liver, they made it taste like Bistek (local version of Beef Steak). They were successful.
How to do it? Here’s a fast and easy recipe good for 2-3 people:



  • 1/4 kilo pork lover
  • 3 tbs toyo (soy sauce)
  • 1 tsp liquid seasoning
  • salt and pepper
  • 4 medium size calamansi, juiced
  • oil
  • butter
  • 1 large onion, sliced into rings
  • 1 large potato, unpeeled and slice

1. Place the liver into a bowl. Add soysauce, liquid seasoning and calamansi juice. Add salt and pepper to taste. Place the bowl in the fridge and marinate for at least 1 hour.

TIP 6: To save time, while waiting, you can do the cutting for the rest of the ingredients. You can also marinate the liver overnight.

2. On a hot skillet, add oil and butter. Fry the liver for about 3-4 minutes. Turn it over then fry again for about 4 minutes. Place on a plate and set aside.

TIP 7: Liver tastes better if cooked rare to medium-rare because it retains the juices. Over-cooking makes the meat tough and dry.

3. On the same skillet, fry the potato chips until cooked. The drippings from the liver will give flavor to the potatoes. Sprinkle some salt and pepper. When cooked, put it on top of the liver.

4. Still on the the same skillet, add the left-over liver marinate. Turn off the stove. Add the onions. The heat will be enough to cook the onions. Then put the sauce and onion on top of the liver.

5. Serve with rice.

*Disclaimer: I’m not a nutritionist and I’m not really sure if these foods are indeed rich in iron. So I suggest, do your own research. 😉

19 thoughts on “Recipe #4: PORK LIVER STEAK (Bistek Style)”

  1. HI! .. will try this recipe with beef liver, which i luv .. but what please is “liquid seasoning”? – is that Maggi? .. i’m a pinay in the US and have never heard that ingredient term.

    glad i found your cool site today .. thanx!

    1. Hi apearlofagirl! There are several liquid seasoning brands in the Philippines, such as Maggi and Knorr. You can simply remove this from your list of ingredients if you can’t find one. Thanks! 🙂

  2. I used to eat fried liver, and now that i know this recipe i will try it. I have a question, can i put vinegar? instead of calamansi or lemon. Thanks for the recipe.

  3. @Frances – Wow! That's good info. So it's like wine — it may be good for you but must be consumed in moderation. 🙂

  4. Your lola was right–liver really is rich in iron… and other minerals! Like zinc, copper, manganese. It also is rich in vitamins A, B6, B12, C and D. And di pa siya tapos! May riboflavin, thiamine, niacin, protein and folate pa!But liver can also have huge amounts of heavy metals (it is one of the body's cleansing organs) so liver should be eaten in small amounts or paminsan-minsan lang.

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