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Pork Tapa with Fried Banana and Salted Egg

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 4
Author: Vanjo Merano


  • 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


  • 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!


Serving: 4g