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

INGREDIENTS

  • 500 grams pork kasim, sliced thinly

MARINADE

Preparation

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    1Combine pork, white sugar, salt and pineapple juice. Blend well. Marinate overnight.

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    2Heat 1 tablespoon Golden Fiesta Palm Oil in a skillet.

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    3Lay down tapa strips in the skillet and cook until pork changes color.

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    4Rub 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.

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    5Garnish with pineapple tidbits, and serve with Datu Puti Vinegar.

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    1Combine pork, white sugar, salt and pineapple juice. Blend well. Marinate overnight.

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    2Heat 1 tablespoon Golden Fiesta Palm Oil in a skillet.

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    3Lay down tapa strips in the skillet and cook until pork changes color.

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    4Rub 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.

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    5Garnish with pineapple tidbits, and serve with Datu Puti Vinegar.