Modern Beef Belly Tapa

Traditional tapa uses thinly sliced sirloin. If cooked poorly or sliced too thick, the lean cut would end up leaving your jaw with a workout.

This tapa defies tradition by switching out sirloin with affordable, fat-heavy beef belly. And instead of marinating overnight, the meat gets its seasoning from a quick braise in soy sauce and vinegar. This softens the beef belly's fat and tough meat. The result: a tender, flavorful tapa coated in just enough sauce to let the beefy flavor shine.