Tapa, in the local context, refers to cured (or preserved) meat. Usually the meat used is beef, but pork and/or chicken may be used. In our case, since hubby no longer eats beef, we use pork.
I young, tapa (as well as other similar food items) was banned from my mom's
dining table... preservatives were bad (my mom said so). It's a good
thing then that there's a way to make tapa without using salitre or
"pink" salt. Here's how I make mine.
500 grams pork, sliced thinly or in thick strips
1/4 cup light soya sauce
2 to 4 tablespoons calamansi juice or native vinegar
1 head of garlic, coarsely chopped
1 to 2 tablespoons brown sugar
1/2 to 1 tablespoon freshly cracked black peppercorns
1 tablespoon canola oil
together soya sauce, calamansi juice, garlic, sugar, cracked
peppercorns and oil. Place the pork in a zip-lock bag and pour the
marinade over the pork; mix well. Leave in the refrigerator at least
24 hours, preferable 48 hours.
To cook: Saute about 4
cloves minced garlic in some oil. For a saucy dish, pour everything
into the pan; for a dry tapa, drain the pork before putting in the pan.
Stir fry until the meat is done.
Best served with a fried egg, rice and chopped tomatoes!