TAPANG TAAL RECIPE
Tapang Taal is a play of sweet and salty with a kick of acidity. They are thin slices of pork marinated overnight in soy sauce, garlic, pepper, and calamansi. No wonder it is pack with so much flavor! In my opinion, it’s the best pasalubong to bring home to whet your after-tour cravings.
Delicious Tapang Taal (cured pork) or also known as “Tapang Baboy” is sold at Taal Town Market in the province of Batangas in the Philippines. For some who doesn’t have an idea, “Taal Volcano is a complex volcano located on the island of Luzon in the Philippines. It is the second most active volcano in the Philippines with 33 historical eruptions” (Wikipedia)
Most restaurants around the area serves delicious fried thin slices of pork for breakfast with fried rice and atchara (pickled unripe papaya). Tapang Taal is one of Taal’s best recipe while enjoying the magnificent view of the lake and volcano! Tourists and travellers shouldn’t miss trying this cured pork meat when in Taal. And if you want to make it home you can try this original recipe of Tapang Taal ng Batangas. This recipe is also a good idea for Food Business venture or Business Idea Tips you can venture while at home. Enjoy!
Tapang Taal Recipe
INGREDIENTS:
1 kilogram pork shoulder, sliced in tapa style or very thin slices (pounded with mullet)
1 cup soy sauce (8 ounce)
1 head garlic, minced
2 teaspoon ground black pepper
1/4 cup calamansi juice
2 teaspoon Lea Perrins (worcestershire sauce)
4 tablespoon sugar
Salt
Cooking oil, for frying
INSTRUCTIONS:
1. In a large mixing bowl combine all the ingredients and combine it well. You can use clean hands and mash it all together. Let it marinate for 3 hours or overnight inside the refrigerator.
2. Once done with marination, just fry it like any other tapa.
3. Best with hot garlic fried rice, sunny side up egg, slices of fresh tomatoes and onions on the side. Enjoy it too with coffee for breakfast!
Notes:
*Pork shoulder or in tagalog also known as Pork Kasim
*You may also use, lomo or in english it is known as beef tenderloin.
*Ask butcher to slice it thinly or tapa slice