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Pork Tapa
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4.88 from 8 votes

How to Make Pork Tapa

Pork tapa is a variation of the popular beef tapa. Actually any meat could be made into tapa and there are some who make tapa out of horses, carabaos or other exotic meats.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: pork tapa, tapang baboy
Servings: 6 servings
Calories: 280kcal
Author: Manny


  • 1 kilo pork loin with fat
  • 1 head garlic minced
  • 1/4 cup soy sauce
  • 1/4 cup calamansi juice or lemon juice
  • 1 Tbsp. brown sugar optional
  • 1 1/2 cup Sprite or 7-up
  • salt and pepper to taste
  • cooking oil for frying


How to make and cook Pork Tapa:

  • If the pork is bought from the wet market, wash it in running water and drain for a few minutes.
  • Slice the pork thinly, just like when you are slicing the meat when you are making beef tapa. Set aside.
  • In a large bowl or any plastic container (just enough to put all the meat and the rest of the ingredients), put the pork, garlic, soy sauce, calamansi juice, sugar, sprite or 7-up, salt and pepper.
  • Mix all the ingredients until the sugar is dissolved and the meat is coated with the marinade mixture.
  • Marinate the meat in the fridge overnight. For best result, you can use a zip lock bag, put the meat and marinade and seal the bag instead of just using a bowl. This way the meat will be marinated evenly.
  • To cook the pork tapa, heat about 1/4 cup of cooking oil and fry the meat on low heat for 8 minutes or until the pork is tender and light brown.
  • Serve with fried rice, atchara and fried egg for a hearty breakfast or lunch.