Traditional Tapang Taal Recipe

Tapang Taal is a classic Filipino dish originating from Taal, Batangas. It's a flavorful marinated pork dish that's often enjoyed with garlic fried rice and fried egg — a staple in Batangas-style breakfasts. Unlike other tapa (cured meats), Tapang Taal typically uses a sweet and garlicky marinade without soy sauce, making it unique.

Traditional Tapang Taal Recipe

Ingredients:

• 1 kg pork (preferably pork loin or pork kasim), sliced thinly

• 1/2 cup vinegar (sukang puti or cane vinegar)

• 1/4 cup calamansi juice (or lemon juice as a substitute)

• 1 head garlic, minced or crushed

• 1/4 cup brown sugar

• 1 tsp salt (adjust to taste)

• 1 tsp ground black pepper

• Optional: chili flakes or fresh red chili (if you like it spicy)

Instructions:

1. Prepare the Meat:

   • Slice pork thinly across the grain. You can ask your butcher for tapa-cut pork.

2. Make the Marinade:

   • In a large bowl, mix vinegar, calamansi juice, garlic, brown sugar, salt, and pepper. Stir until the sugar is dissolved.

3. Marinate:

   • Add pork slices to the marinade. Mix thoroughly, ensuring all pieces are well coated.

   • Cover and refrigerate for at least 6 hours or preferably overnight for better flavor absorption.

4. Cook the Tapang Taal:

   • In a pan over medium heat, add the marinated pork (with the marinade).

   • Let it simmer until the liquid reduces and the pork starts to cook in its own fat.

   • Once the marinade has mostly evaporated, add a bit of oil and fry the pork until browned and slightly caramelized.

5. Serve:

   • Serve hot with garlic fried rice, fried egg (a.k.a. “tapsilog”), and sliced tomatoes or atchara (pickled papaya).

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Tips:

• Some versions use banana ketchup for added color and sweetness.

• If you want it more savory, you can add a dash of soy sauce, though traditional Taal tapa is usually soy sauce-free.

• For a more authentic experience, use native vinegar and fresh calamansi if available.

image source: www.angsarap.net