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.
1/2kilo pork tenderloin or pork piguesliced tapa style
1/2cupsoy sauce
1Tbsp.garlicminced
1/2tsp.black pepperground
1Tbsp.calamansi juice
2Tbsp.refined sugar
1tsp.Worcestershire sauce
1/2cupcooking oil for frying
Instructions
How to cook Tapang Taal:
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.
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Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
Wonderful cooking recipes! Thank you. P.S. I was reading half way the Almondigas recipes when I was interrupted yesterday. May I know if I could get back to the recipe which starts : Prep time: 10 min Cook time: 20 min Total time: 30 min And the inigrefients starts like this…1/4 kilo ground pork, 5 pieces water chest nuts, sliced thinly.. And how to cook Almondigas starts 1. In a bowl combine hrpund pork, water chest nuts, mushrooms, egg, … please assist me to locate this recipe. Thanks.
Thanks for the recipe, i think i will be able to save around. 1/2kilo worth of tapa. I’ve been craving for tapa but beef now is costly With this recipe I think i’ll be able to make one with P550/kilo of beef or P275 1/2kilo instead of buying ready made for P480 for 1/2 kilo. Will update my comment how my tapa went
Hi Sonia, if you are searching for any recipes, just search using the search box on this blog. Anyway, this is the link for the almondigas: http://www.panlasangpinoymeatrecipes.com/almondigas.htm
Wonderful cooking recipes! Thank you.
P.S. I was reading half way the Almondigas recipes when I was interrupted yesterday. May I know if I could get back to the recipe which starts : Prep time: 10 min Cook time: 20 min
Total time: 30 min
And the inigrefients starts like this…1/4 kilo ground pork, 5 pieces water chest nuts, sliced thinly..
And how to cook Almondigas starts 1. In a bowl combine hrpund pork, water chest nuts, mushrooms, egg, … please assist me to locate this recipe. Thanks.
Thanks for the recipe, i think i will be able to save around. 1/2kilo worth of tapa. I’ve been craving for tapa but beef now is costly With this recipe I think i’ll be able to make one with P550/kilo of beef or P275 1/2kilo instead of buying ready made for P480 for 1/2 kilo. Will update my comment how my tapa went
Hi Erica, the beef you are buying is too expensive. Is it beef tenderloin you are buying? Anyway this tapang taal recipe uses pork instead of beef.