The most famous produce in Taal and its surroundings is Beef, tapa as we know is prepared with beef but this dish offers something different which makes me intrigued on how it originated. Tapang Taal, both words in this name is synonymous to beef but this dish ain’t, it is made with pork, but why?
I tried researching on this dish and try to find out how it originated but I had no luck, all post online just says this is a heritage dish, some say recipe is a guarded secret, a native delicacy that is popular in the region and it is a sold almost everywhere, definitely best seller. Usually consumed as a breakfast like the usual tapa where it is served with fried rice and kapeng barako.
I love it, it’s simple, its tasty, it’s a good way to start you day.
- 1 kilo pork scotch, sliced tapa style
- In a bowl combine all marinate ingredients, mix well.
- Place pork in a deep bowl, pour the marinade, massage the meat then place in the refrigerator for at least 6 hours.
- Remove the tapa from the refrigerator, heat oil in a pan then fry the pork tapa until brown on both sides. Serve.