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Filipino Pork Tapa (Tapang Baboy) Recipe

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Filipino pork tapa

Filipino pork tapa

Pork Tapa From the Philippines

Not to be confused with Spanish tapas, Filipino pork tapa is thinly sliced pork that has been marinated in soy sauce and spices and then pan-fried. Traditionally, it is served for breakfast with garlic fried rice, fried eggs, and a vinegar dipping sauce.

Historically, tapa had some similarities with jerky. Prior to the invention of refrigeration, the thinly cut meat was cured with salt and spices and dried under the sun to preserve it. Today, beef tapa is cured, but does not go through the drying process.

Here's how to make this delicious meal!

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

4-6 servings


  • 1 pound pork tenderloin, thinly sliced
  • 1/4 cup soy sauce
  • 6 tablespoons Datu Puti cane vinegar
  • 6 cloves garlic, chopped
  • 1 tablespoon white granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons vegetable oil, for frying
  • 1/2 cup water


  1. In a porcelain or glass bowl, combine all of the ingredients except the water and frying oil. Cover with plastic wrap and marinate overnight in the refrigerator.
  2. Add the water and meat to a frying pan and simmer over medium heat for 10 minutes or until the liquid evaporates.
  3. Add the oil and fry each side for 3 minutes, until brown.


  • Instead of simmering the meat in water, you can fry it directly.
  • You can use other meats such as beef.
  • Add lemon juice or calamansi juice to the marinade.
  • Use garlic powder instead of fresh garlic.
  • Serve with your favorite vinegar as a dipping sauce.
  • Serve for breakfast with fried rice and fried eggs, or as a main dish with steamed rice.

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