Pork Tapa

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.

When 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

Mix 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!