Pork tapa or tapang baboy is another variety of Filipino tapa. Normally we use beef but in this recipe we will use pork. Normally the meat prepared in thin slices and marinated overnight then fry until tender. Tapa is usually serve during breakfast with fried rice and egg, together with achara.
Estimated time of preparation: 10 minutes, (plus marinating time; overnight)
Estimated time of cooking: 10-15 minutes
Good for 3-4 persons
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| Pork Tapa |
500 grams pork sirloin, sliced thinly
1/4 cup cooking oil
Marinade:
4 cloves garlic, minced
6 tablespoons soy sauce
3 tablespoons lime or calamansi juice
6 tablespoons brown sugar
1 cup soda (optiomal)
salt and pepper to taste
1 teaspoon cayenne pepper(optional)
Procedures:
Part 1
1. In a bowl, combine pork and marinade. Mix well then cover and marinate overnight inside the fridge.
Part 2
1. In a pan, heat cooking oil over low heat then fry marinated pork for 8-10 minutes or until light brown and tender.(Don’t overcooked, meat will become tough).
2. Drain and transfer to serving plate. Serve with slice of tomatoes or cucumber, fried rice and fried egg.
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