Tapa

What is tapa in Filipino cuisine? Usually a preserved (dried) meat (or fish) process. It’s evolved over time. This is a simple recipe with an amazing taste. In our area it’s a traditional Filipino food you might find served at a wedding along with many other Filipino dishes. My good neighbor Roselyn brought over a large dish and shared her recipe. It was a hit! Can be eaten warm or room temperature but we’ve been known to pull it right out of the refrig for a taste treat. Roselyn used pork here but sirloin can be used too.

Thank you Roselyn!

Recipe

Pork shoulder-thinly sliced and outside excess fat removed OR Sirloin sliced and then pounded thin with a meat mallet. The number of pounds depends on the number of guests. 1/4 Pound or slightly less per person is very generous. Leftovers are welcome. This is good cold!

Mix the following in proportions given. May be increased for larger amounts of meat.

4 Parts low sodium (or regular) soy sauce
Up to 2 Parts lemon juice
0.5 Part white sugar
Black pepper-optional
Other ingredients can be added such as oyster sauce, brown sugar instead of white, garlic salt or minced garlic.
Cooking oil for frying meat or meat can be grilled instead.

Do a taste test of the marinade. It’s hard to go wrong.

Pour the marinade over the meat. There should be enough marinade to saturate the meat. Mix well with your hands to thoroughly saturate all sides.

Cover and refrigerate at least 24 hours but preferably 48 hours.

Drain off the marinade just before cooking.

Heat oil over medium high heat. Fry to cook through. This takes just a minute or two if sliced very thin. Caution: The sugar may cause burning if heat is too high.

Enjoy!

Try another one of Roselyn’s recipes here:

Spinach Salad Filipino Style