Pork Tapa with Fried Banana and Salted Egg
Rice has been a part of a Filipino breakfast ever since I can recall. Meals like tapsilog, tosilog, and dried fish with rice are often served for the first meal of the day. Pork Tapa with Fried Banana and Salted Egg is another breakfast option that you should consider. It is delicious and will surely give you the energy that you need to start the day.
I usually make tapa by using soy sauce as part of the marinade. This tapa recipe is different because soy sauce cannot be seen anywhere, unless you prefer a dip of toyo and calamansi when eating the dish. I did this on purpose because I wanted my pork tapa to look different. I liked a golden and crisp looking pork tapa this time, and that is what this recipe is all about.
Preparing the pork is easy. Marinating it in vinegar will give the pork a slight sour taste. I think that doing the vinegar marinade gave the dish a really good flavor. Don’t worry; we won’t be eating pork kilawin without cooking it. The simple recipe below will tell you what needs to be done to have a successful pork tapa dish.
I like the idea of Arroz a la Cubana, wherein fried plantains are added to the ground meat dish. I was craving for fried bananas and salted eggs, so I decided to add both in this pork tapa dish. I thought that the result was really good. You be the judge.
Try this Pork Tapa with Fried Banana and Salted Egg recipe. Let me know what you think.
- Serves: 4
- Serving size: 4
- 2 lbs. pork shoulder, sliced
- 4 pieces saba banana, sliced in half lengthwise
- 4 pieces salted eggs
- ¾ cup white vinegar
- ½ teaspoon salt
- 1 teaspoon granulated white sugar
- ¼ teaspoon ground black pepper
- 4 cloves garlic, crushed and minced
- ¼ cup corn starch
- ½ cup cooking oil
- 4 cups cooked white rice
- Combine vinegar, sugar, salt, and pepper in a large bowl. Stir the mixture to blend completely.
- Put-in the sliced pork. Make sure that the pork slices gets coated with the vinegar mixture. Marinate for at least 3 hours (the longer the you marinate, the tastier it gets).
- Remove the pork slices from the marinade. Arrange in a wide plate and let it stay in open air for 1 to 2 hours. You can also soak this under the sun for the same time if desired, but make sure to cover the meat to avoid contamination. I use either cling wrap or a strainer to cover the plate.
- Heat half of the cooking oil in a pan.
- Meanwhile, roll the sliced bananas in cornstarch. Make sure that the bananas are coated all over. The cornstarch will give a nice crisp texture to the outer part of the banana when fried.
- Once the oil gets hot, fry the bananas in medium heat for 1 to 2 minutes per side. Remove the fried banana from the pan and place in a plate lined with paper towels.
- Add more oil if needed then continue by frying the pork slices until it turns medium brown.
- Remove the fried pork slices from the pan. Arrange a single serving portion in a plate along with a cup of white rice and salted egg. Put-in the fried banana.
- Serve with a spicy vinegar dip.
- Share and enjoy!
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