Hawaiian Pork Tapa

An interesting variation on the original tapa, this dish incorporates sugar and pineapple juice for those who prefer a sweeter finish.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes + overnight marination preparation time


  1. 500 grams pork kasim, sliced thinly


  1. 6 tbsp White sugar
  2. 1 tbsp Coarse salt
  3. ½ cup Pineapple juice
  4. ¼ cup Golden Fiesta Palm Oil
  5. ¼ cup Pineapple tidbits, for garnish (optional)
  6. ½ cup Datu Puti Vinegar, for dipping sauce


  • 1 Combine pork, white sugar, salt and pineapple juice. Blend well. Marinate overnight.
  • 2 Heat 1 tablespoon Golden Fiesta Palm Oil in a skillet.
  • 3 Lay down tapa strips in the skillet and cook until pork changes color.
  • 4 Rub the pork into the skillet to caramelize it, moving the pan regularly to prevent tapa from burning, about 5 minutes. Tapa is cooked when marinate starts to coat each pork strip and it starts to brown.
  • 5 Garnish with pineapple tidbits, and serve with Datu Puti Vinegar.
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