Pork Steak Tapsilog
A fun twist on the traditional tapsilog!
Ingredients
Pork Steak Tapa
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Pork Steak, cut 1/3 inches thick 1 kg
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Rock Salt 50 g
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Pineapple Juice 60 ml
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Black Pepper, crushed 10 g
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Fresh Calamansi Juice 100 ml
Ensaladang Kangkong
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Distilled White Vinegar 150 ml
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White Sugar 20 g
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Rock Salt 3 g
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Kangkong Leaves (including tender parts of the stem), sliced into 1/2 inch segments, blanched 150 g
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Cucumber, seeded and cut into medium dice 100 g
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Cherry Tomatoes, sliced in half 100 g
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Shallots, peeled and thinly sliced 30 g
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Red Finger Chilies, thinly and diagonally sliced (optional) 5 g
Fried Onion Rings
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White Onions, peeled and thinly sliced 200 g
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All Purpose Flour 80 g
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Oil (for deep frying)
To Assemble
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Seasoned Garlic Rice 6 cup
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Egg, fried 4 pc
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Pork Steak Tapa
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Fried Onion Rings
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Fried Garlic Bits 20 g
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Vinegar Dipping Sauce
Preparation
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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.
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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.
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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.
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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.
