Pork Tapa (TapSiLog)

Sometimes I don’t know if I should love or hate weekends. My week-long diet has just been ruined because of my 2 days-off meal plan. Especially, we only have pork in the fridge, so I really have to squeeze-off ideas in my mind to prepare something out of ordinary from our usual menu.
I have thin slices of pork in our fridge and the idea of Tapa just pop-up in my mind. Mostly, pork Tapa is made by stir fry. It is generally very easy to prepare. And what makes Pork Tapa as something out of ordinary is that, people often eat Pork Tapa as breakfast and for now we will have it for dinner =D. And when we say Tapa it is commonly chained with the idea of TapSiLog (Tapa + Sinangag + Itlog). So, TapSiLog for dinner coming-up!

  • 3/4 kilo pork tenderloin, thinly cut into strips
  • 1/2 Tablespoon salt
  • 1 Tablespoon white sugar
  • 1 Tablespoon minced garlic
  • 1 Teaspoon ground black pepper
  • 4 Tablespoon soy sauce
  • 4 1/2 Tablespoon vinegar
  • Cooking oil

·    Combine garlic, pepper, sugar, salt, soy sauce and vinegar in a mixing bowl.
·    Mixed in the pork strips. Make sure to coat all strips.
·    Arrange pork in a marinating pan. Pour in the marinade mixture over pork and refrigerate overnight.
·    When ready to cook, add a little water to the pan to parboil the pork tapa.
·    When the water is dry add up some oil in a frying pan.
·    Fry pork slices in batches, just until cooked through.
·    Drain pork on paper towels.
·    Serve with rice with fried egg and side-dished with veggies of your choice.

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