Pork Tapa Recipe

This Pork Tapa Recipe is one of my favorites to eat during breakfast and is one of my favorite breakfasts to prepare too. Isn’t it lovely to wake up in the morning where you don’t have to stress yourself out trying to put together different ingredients to make yourself a delicious meal? Especially if you have to wake up very early in the morning like I do. Oftentimes I have to wake up at 4 A.M. so my brain on these times is usually not functioning soundly so it’s good to have this Pork Tapa Recipe at hand. All you have to do is put little oil in the pan, load the pork tapa and stir once in a while.

The key here is to marinate the meat overnight. Usually, after buying the meat, I slice them to bits, mix with the marinade then store it. Sometimes, the pork tapa stays more than a night in the fridge before I cook them. The curing period ensures that the marinade really sips in the meat. It is best to serve pork tapa with fried rice, plain rice will do too just don’t forget to put fried egg on the side. Having this ensemble on your breakfast plate will really make your day brighter. :)

1. Slice the pork thinly.

2. In an airtight container, put in soysauce, garlic, salt, pepper and sugar. Mix well and ensure that salt and sugar are dissolved.

3. Add in the pork. Mix thoroughly so that all slices will be mixed with the marinade. Store overnight or more in the fridge.

4. Heat oil in the pan, put in the pork tapa and saute in medium heat. I usually only cook half of the pork tapa and save the half for cooking later during the week.

5. You will notice that the pork tapa becomes watery. Continue to simmer. Stir once in a while.

6. Once you notice that oil is now coming out, lower the heat so as not to burn the pork. Continue to fry the pork till a dark brown shade is achieved. That’s how I like my pork tapa to be. :)

7. Serve Pork Tapa with fried rice and sunny side up to create the popular TAPSILOG breakfast dish. Me and my husband prefer to eat our pork tapa with plain rice and of course the egg. The sunny side up completes this dish. Enjoy!

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