This is beef & the lighter colored piece is pork.Cured Pork is the very popular Pampango’s Tocino & the Cured Beef is the Popular Tapang Baka.I got tired of preparing & marinating each kind & my new fridge is too small for all my food preparation & marination,I put them together to save space & taste better anyway.Here is the recipe that I got online but since I am the Queen of Revision.I revised according to my taste & preference.
4 lbs.sliced pork
1/2 cup brown sugar
2 tbsp. Rice wine vinegar
1 tbsp.soy sauce
3 cloves garlic,minced
2 0r 3 tsp. Himalayan Pink salt (depends on how salty you want it )
1/2 tsp.freshly ground black pepper
1 Chipotle Pepper in adobo sauce,seeds removed & chopped finely(use gloves)
1/4 -1/2 tsp.adobo sauce,atsuete or Mama Sita’s Annatto powder 1/2 tsp or any red food coloring(optional)
PROCEDURE:Dissolve in a non reactive glass square all of the above mentioned ingredients except the beef or 4 lbs.sliced Pork you are using.Soak the pork very well,mixing them well almost t0 1/2 an hour with your gloved hand.Cover & leave in the fridge 3 days.The Pampangos leave them on the conter top for 3 days until a very sour smell is achieved but they lightly wash them before cooking but the refrigerated ones you don’t wash them before frying.Heat 1 tbsp of olive oil in s non stick frying pan,until hot on medium heat,layer all the beef or pork slices in single line,immediately add 1/2 cup water,cover & let it simmer,flipping each pieces until they are tender & the water evaporates,guard it on gentle simmer since you have sugar on it,be careful not to burn them,add little olive oil so the whole pieces gets coated with its beautiful caramelized sauce.Serve immediately with a steamed Brocolli & a glass of your favorite red wine.Kampay!……Cheers!…..Cooked Jasmine rice on the side.Mind you the tapas are gone fast!
NOTE: If you prepare each separate batch of the Beef Tapas & the (Tocinos) Cured Pork.You can fry them together in the frying pan.