Pork Tapa using Excalibur Brought to you by Pfescorp

This recipe is something that is very exciting to do because it’s not everyday that I get to use an Excalibur Dehydrator when making my dishes.

The process of making meat jerky is simple. Marinade the meat and stick it in the dehydrator. The lack of high-skill applications (no need to have fancy knife or wok skills here) is made up for by a bit of a wait: Overnight for the marinade and four hours to dry it up in the Excalibur.

But, of course, good things come to those who wait. One bite out of this pork tapa and you’ll know that it was worth it.

INGREDIENTS

½ kilo pork tenderloin, sliced ¼ inch thick, pounded on both sides with a tenderizer
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp Knorr seasoning
3 tbsp sugar
2 tsp pounded garlic
2 tsp grated onion
2 tsp Tabasco
2 tsp sesame oil
2 tbsp Chef Reggie’s Wine
¼ tsp salt
1 tsp black pepper

PROCEDURE

1.     Combine all ingredients

2.     Marinate pork overnight

3.     Dehydrate according to Excalibur Dehydrator instructions

4.     Before serving, fry in hot oil

5. Serve with garlic rice, fried eggs and Chef Reggie’s Seasoned Vinegar

Pfescorp - 428 Calbayog St, Mandaluyong, 1550 Metro Manila, (02) 531 4850

Sam Llarena