I think you are wondering why this recipe is called Tapang Taal? what does it differ from the usual tapa we are eating? First of all the usual tapa is made from beef and the tapang taal is made from pork. And the reason why it is called “taal” is the origin of this unique tapa. Taal is situated in the province of Batangas and it is where the famous Taal volcano is located. A complex volcano in the middle of the Taal lake. This tapa is usually sold in the Taal wet market and there is no other kind of tapa you will see but this tapang taal. But you don’t need to go to Taal to taste this tapa, you can make this right in your own kitchen and you will be surprised how simple the ingredients are.
- ½ kilo pork tenderloin or pork pigue, sliced tapa style
- ½ cup soy sauce
- 1 Tbsp. garlic, minced
- ½ tsp. black pepper, ground
- 1 Tbsp. calamansi juice
- 2 Tbsp. refined sugar
- 1 tsp. Worcestershire sauce
- ½ cup cooking oil for frying
- In a bowl, combine soy sauce, garlic, pepper, sugar, calamansi juice and Worcestershire sauce. Mix until the sugar is dissolved and all the marinating ingredients are well combined.
- Add in the sliced pork in the marinade and mix while massaging the meat with the marinade. Marinate for at least 3 hours in the refrigerator.
- To cook the tapa, drain the marinade and heat the oil in a pan. Then fry the pork tapa until brown. Serve with fried rice and fried eggs.