Pork Tapa with Fried Banana and Salted Egg
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Pork Tapa with Fried Banana and Salted Egg
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 lbs. pork shoulder sliced
- 4 pieces saba banana sliced in half lengthwise
- 4 pieces salted eggs
- 3/4 cup white vinegar
- 1/2 teaspoon salt
- 1 teaspoon granulated white sugar
- 1/4 teaspoon ground black pepper
- 4 cloves garlic crushed and minced
- 1/4 cup corn starch
- 1/2 cup cooking oil
- 4 cups cooked white rice
Instructions
- Combine vinegar, sugar, salt, and pepper in a large bowl. Stir the mixture to blend completely.
- Put-in the sliced pork. Make sure that the pork slices gets coated with the vinegar mixture. Marinate for at least 3 hours (the longer the you marinate, the tastier it gets).
- Remove the pork slices from the marinade. Arrange in a wide plate and let it stay in open air for 1 to 2 hours. You can also soak this under the sun for the same time if desired, but make sure to cover the meat to avoid contamination. I use either cling wrap or a strainer to cover the plate.
- Heat half of the cooking oil in a pan.
- Meanwhile, roll the sliced bananas in cornstarch. Make sure that the bananas are coated all over. The cornstarch will give a nice crisp texture to the outer part of the banana when fried.
- Once the oil gets hot, fry the bananas in medium heat for 1 to 2 minutes per side. Remove the fried banana from the pan and place in a plate lined with paper towels.
- Add more oil if needed then continue by frying the pork slices until it turns medium brown.
- Remove the fried pork slices from the pan. Arrange a single serving portion in a plate along with a cup of white rice and salted egg. Put-in the fried banana.
- Serve with a spicy vinegar dip.
- Share and enjoy!
Nutrition Information
Show Details
Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
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