Northwest of Manila are the Ilocos provinces and it is a harsh environment. The palate is oriented more towards the salty and strong flavored. My grandmother is from Laoag city in Ilocos Norte and she used to make this tapa right in our backyard at home. This is something she learned from her mother and was almost always the object of fun and criticism but regardless, when it was ready, it was nice just fried in a small quantity of oil, until brown and crisp.
Tapa ni Mamang
½ kilo sirloin
¼ c of salt on all sides
Pepper to taste
½ c vinegar
Let sit for 12 hrs
Hang to air dry until you achieve jerky consistency, try piercing through
Refrigerate to store
I wish I could do this all the time . . . as you fry that nutty aroma of meat wafts across the entire house. dont over fry it though, you want to have something you can chew on
