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Pork Steak Tapsilog
Looking for a twist on the classic Filipino Beef Tapsilog? Try serving this sweet and tangy pork steak with your usual fried rice and fried egg!
Ingredients
Pork Steak Tapsilog
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱15100.8
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Pork Steak Tapa
Pork Steak, cut 1/3 inches thick
/kg
1.0 kg
0%
Rock Salt
/g
50.0 g
0%
Knorr Liquid Seasoning 3.8L
/ml
250.0 ml
0%
Pineapple Juice
/ml
60.0 ml
0%
Black Pepper, crushed
/g
10.0 g
0%
Fresh Calamansi Juice
/ml
100.0 ml
0%
Ensaladang Kangkong
Distilled White Vinegar
/ml
150.0 ml
0%
Brown Sugar
/g
20.0 g
0%
Rock Salt
/g
3.0 g
0%
Kangkong Leaves (including tender parts of the stem), sliced into 1/2 inch segments, blanched
/g
150.0 g
0%
Cucumber, seeded and cut into medium dice
/g
100.0 g
0%
Cherry Tomatoes, sliced in half
/g
100.0 g
0%
Shallots, peeled and thinly sliced
/g
30.0 g
0%
Red Finger Chilies, thinly and diagonally sliced (optional)
/g
5.0 g
0%
Fried Onion Rings
White Onions, peeled and thinly sliced
/g
200.0 g
0%
Knorr Rostip Chicken Seasoning Powder 1kg
/g
5.0 g
0%
All Purpose Flour
/g
80.0 g
0%
Cooking Oil (For Deep Frying)
/
0.0
0%
To Assemble
Seasoned Garlic Rice
/cup
6.0 cup
0%
Egg, fried
/pc
4.0 pc
0%
Pork Steak Tapa
/g
0.0 g
0%
Fried Onion Rings
/g
0.0 g
0%
Fried Garlic Bits
/g
20.0 g
0%
Vinegar Dipping Sauce
/g
0.0 g
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Pork Steak Tapa
-
Pork Steak, cut 1/3 inches thick 1.0 kg
-
Rock Salt 50.0 g
-
Pineapple Juice 60.0 ml
-
Black Pepper, crushed 10.0 g
-
Fresh Calamansi Juice 100.0 ml
Ensaladang Kangkong
-
Distilled White Vinegar 150.0 ml
-
Brown Sugar 20.0 g
-
Rock Salt 3.0 g
-
Kangkong Leaves (including tender parts of the stem), sliced into 1/2 inch segments, blanched 150.0 g
-
Cucumber, seeded and cut into medium dice 100.0 g
-
Cherry Tomatoes, sliced in half 100.0 g
-
Shallots, peeled and thinly sliced 30.0 g
-
Red Finger Chilies, thinly and diagonally sliced (optional) 5.0 g
Fried Onion Rings
-
White Onions, peeled and thinly sliced 200.0 g
-
All Purpose Flour 80.0 g
-
Cooking Oil (For Deep Frying)
To Assemble
-
Seasoned Garlic Rice 6.0 cup
-
Egg, fried 4.0 pc
-
Pork Steak Tapa
-
Fried Onion Rings
-
Fried Garlic Bits 20.0 g
-
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 over medium heat 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.
