Tuesday, October 5, 2010
Tapa or Tapang Baboy Ramo (Marinated or Cured Wild Boar)
Now, that I was able to acquire some portion of the meat from what they told me as a legally butchered wild boar from an operated farm, I am quite ecstatic to prepare a truly favorite Filipino dish called “tapa” from the exotic meat. As a disambiguation, “tapa” of the Philippines refers to marinated, dried or cured slices of meat, usually beef, pork and venison, although other meat or even fish may be used. The meat are thinly sliced and cured with vinegar, spices and seasonings as a method of preserving it. It is best served fried or grilled. This is not the same “tapa” or “tapas” of Spain which is the name referring to a wide variety of appetizers or snacks in the Spanish cuisine, usually eaten while drinking some wine in the bars.
Wild boar or wild pig (“sus scrofa”) is the wild ancestor of the domestic pig. Wild boars are native across much of Northern and Central Europe, the Mediterranean Region (including North Africa's Atlas Mountains) and much of Asia through Siberia and as far south as Indonesia and Sri Lanka. Principally for hunting purposes, wild boars have also been artificially introduced in some parts of the world such the Americas and Australasia. In some places, populations have also become established after escapes of wild boar from captivity. While the term boar is used to denote an adult male of certain species, including, confusingly, domestic pigs, wild boar also applies to the whole species, including "wild boar sow" or "wild boar piglet".
“kaldereta” or “adobo” and for the initiated, “kinilaw” or “kilawin” or simply blanched and then marinated in vinegar and spices and eaten raw (though in reality, cooked in vinegar).
For “tapa” however, the most important thing, especially for wild boar caught in the wild, is to cure or marinate the meat very well. My personal experience dictates that it should be marinated or cured for at least 2 or 3 days for a more developed taste; successfully removing the stench of the boar meat which it acquires from its natural living habits in mud, marshes, woodlands and wet forests scouring and eating roots and tubers.
For this dish, I have about 2 kilograms (4.4 lbs) of fresh wild boar meat. The skin as well as the unwanted parts with heavy coagulation of blood are removed and discarded. The meat was washed several times and properly drained while still whole (before slicing).
To cook, heat about 1 cup of vegetable oil in a wide non-stick pan. Take the marinated meat from the fridge and stir once again.
yang chow fried rice, some tomato slices and spiced vinegar dipping sauce on the side. Just like the Spanish “tapa” though, our group ate this truly delicious Filipino dish over a bottle of wine and lots of funny stories.
adobo garlic fried rice or dried fish fried rice……….for that distinctly tasty Filipino breakfast meal called “tapsilog”. Yum yum! Enjoy! c“,)