Tapang Taal is a garlicky, calamansi-bright pork tapa that is marinated deeply before quick pan-frying.
6 hours 30 minutes · Serves 6
Ingredients for Tapang Taal
1 kilo pork scotch, sliced tapa-style
Oil, for frying
2 teaspoons Worcestershire sauce
1/2 cup soy sauce
1/4 cup calamansi juice
2 tablespoons sugar
1 whole garlic, minced
Freshly ground black pepper, to taste
How to cook Tapang Taal
1.In a bowl, combine Worcestershire sauce, soy sauce, calamansi juice, sugar, minced garlic, and freshly ground black pepper, stirring until the sugar dissolves.
2.Place the sliced pork in a deep bowl or container, pour in the marinade, and massage it into the meat.
3.Cover and refrigerate for at least 6 hours so the pork absorbs the seasoning.
4.Heat oil in a pan over medium heat. Fry the marinated pork in batches until browned on both sides and cooked through.
