Traditionally a dish made with beef jerky, garlic fried rice and fried egg, Tapsilog is a meal loved by many Filipinos.
Put a new twist on this classic dish by switching out the beef with a tangy, pineapple and calamansi marinated pork steak, served with fried onion rings and Ensaladang Kangkong.
Chef Tips and Techniques
- The pork can be replaced with Bangus belly in this recipe.
- King Abalone Mushrooms and seared tofu can also be used to make this a vegetarian meal.
Ingredients
Pork Steak Tapa
- 1kg Pork Steak, cut 1/3 inches thick
- 50g Rock Salt
- 250ml Knorr Liquid Seasoning 3.8L
- 60ml Pineapple Juice
- 10g Black Pepper, crushed
- 100ml Fresh Calamansi Juice
Ensaladang Kangkong
- 150ml Distilled White Vinegar
- 20g White Sugar
- 3g Rock Salt
- 150g Kangkong Leaves (including tender parts of the stem), sliced into 1/2 inch segments, blanched
- 100g Cucumber, seeded and cut into medium dice
- 100g Cherry Tomatoes, sliced in half
- 30g Shallots, peeled and thinly sliced
- 5g Red Finger Chilies, thinly and diagonally sliced (optional)
Fried Onion Rings
- 200g White Onions, peeled and thinly sliced
- 5g Knorr Rostip Chicken Seasoning Powder 1kg
- 80g All Purpose Flour
- Oil (for deep frying)
To Assemble
- 6cup Seasoned Garlic Rice
- 4pc Egg, fried
- Pork Steak Tapa
- Fried Onion Rings
- 20g Fried Garlic Bits
- Vinegar Dipping Sauce
Preparation
Pork Steak Tapa
- Rub the pork with rock salt and wash under cold running water.
- Pound the pork steak to tenderize the meat.
- In a non-reactive bowl, combine the ingredients for the marinade. Pour half of the marinade over the pork and let stand for at least 30 minutes.
- When making a big batch, you may portion the pork in individual vacuum bags.
- Add the calamansi juice in the remaining marinade.
- In a hot non-stick pan, add the oil. Drain the pork from its marinade, pan-fry the pork until they are cooked through. When the pork is about to be done, add sauce with calamansi. Let it simmer for 5 minutes to let the sauce reduce slightly into a glaze. Set aside in the pan until ready to assemble.
Ensaladang Kangkong
- Combine the vinegar and sugar in a sauce pan. Bring to a boil. Turn down the heat and let it simmer for a couple more minutes. Stir in the rock salt.
- Place the pickling liquid over ice to cool it down faster.
- Combine all the vegetables together in a non-reactive bowl.
- Add the pickling liquid to the vegetables and let it stand for at least 30 minutes before serving.
Fried Onion Rings
- To make the fried onion rings, toss the onions with Knorr Rostip Seasoning Powder and all-purpose flour. Deep-fry until golden brown. Strain then place on paper towels.
To Assemble
- To plate, arrange 1 ½ cup of fried garlic rice on one side of the plate. Arrange pickled vegetables, fried egg, and pork around the rice.
- Glaze the pork with some of its sauce. Top the pork with the fried onions.
- Sprinkle the rice with garlic chips and spring onions.
