Try this different, but still super yummy, variation of the famous tapa–the Pork Tapa!
It is not the usual meat we use when it comes to making tapa, but it still is sure to bring those who taste this delicious and easy meal in awe, since it still has almost the same taste, despite using pork instead of the more common beef.
So what are you waiting for? Continue to read this recipe article and learn how to make the pork tapa! Included here are some tips and some trivia about this popular dish.
What is Pork Tapa?
Tapa is a type of food which involves marinating the meat usually in soy sauce, lemon juice, and sugar, plus other common spices and seasonings such as salt and pepper.
The most common meat used when making a tapa is beef, but other types of meat are also acceptable when making the tapa. Other alternatives even include gamy meat such as goat meat or even horse meat. But for this recipe, we will use pork as our meat ingredient to make the tapa.
Traditionally when making the tapa, the process involves curing the meat and then drying it afterwards, and some other methods also include smoking it. But nowadays, the modern way of making the tapa is by curing it and skipping the drying part.
How to Cook Pork Tapa?
To start with the process of making the pork tapa, there are two major steps that you need to do. This is to make the procedure more streamlined and it will make it easier for you to visualize once you’re about to prepare it.
So the first step is, you have to mix the ingredients and make it into a marinade, we will soak the pork loin here and we will leave it there overnight. Second step is, you have to cook the marinated pork. It is a pretty straightforward task of frying, so do not fret about it.
Pork Tapa Tips:
- Do not marinate the pork for more than a day because it might break down the meat and will result in a mushy texture since some of the ingredients like the lemon juice may be too acidic if left for more than the time recommended. So avoid preparing the marinade too early and just give enough time ahead when you want to prepare and make a tasty pork tapa.
- To ensure that the meat is cooked inside and out, make sure that the slices of the pork are thin enough and are cut along the grain. This will make it easier for the heat to go through the insides of the meat and it will result in a much juicier and tender pork tapa.
Notes on Ingredients
In case you do not have lemons available with you or you can’t seem to find it anywhere near your place, a good alternative for it is calamansi. Just grab about 7 pieces of them and extract them until you get about one fourth cup of juice.
Another alternative you can use aside from using a lemon or calamansi is lime juice. They are very similar, with only a subtle difference in taste and it will still make this pork tapa flavorful.
For a quick reference about this recipe, see the recipe table below:
Pork Tapa Recipe
- Frying Pan
- 500 g pork loin, cut into thin slices
- 4 cloves garlic, minced
- ¼ cup soy sauce
- ¼ cup lemon juice, or calamansi juice
- 2 tbsp granulated sugar
- 3 tbsp cooking oil
- salt and pepper, to taste
- In a container, add-in the garlic, soy sauce, lemon juice, granulated sugar, and salt and pepper. Mix well until sugar and salt are dissolved.
- Add-in the pork loin and completely cover with the marinade. Place in the refrigerator and chill for at least 12 hours or overnight.
- In a cooking pan, pour-in and heat oil over low to medium heat.
- Add-in the pork loin. Cook for 6 to 8 minutes or until pork is tender and lightly browned.
- Transfer to a serving plate or serving tray. Serve and enjoy!
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