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Pork Steak Tapa

Ensaladang Kangkong

  • Distilled White Vinegar 150 ml
  • White Sugar 20 g
  • Rock Salt 3 g
  • Kangkong Leaves (including tender parts of the stem), sliced into 1/2 inch segments, blanched 150 g
  • Cucumber, seeded and cut into medium dice 100 g
  • Cherry Tomatoes, sliced in half 100 g
  • Shallots, peeled and thinly sliced 30 g
  • Red Finger Chilies, thinly and diagonally sliced (optional) 5 g

Fried Onion Rings

To Assemble

  • Seasoned Garlic Rice 6 cup
  • Egg, fried 4 pc
  • Pork Steak Tapa
  • Fried Onion Rings
  • Fried Garlic Bits 20 g
  • Vinegar Dipping Sauce
  1. 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.
  2. 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.
  3. 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.

  4. 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.
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