Modern Beef Belly Tapa

Traditional sirloin can give your jaw a workout. This modern tapa recipe uses thinly sliced beef belly for soft, flavorful meat every time.
Difficulty
Easy
Servings
6–8 servings
Wait Time
30 Mins
Active Time
15 Mins

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.

  • 1 ½ tbsp neutral oil
  • 800g thinly sliced beef short plate, about ⅛–¼-inch thick
  • 6 garlic cloves
  • ¾ cup soy sauce
  • ½ cup water
  • 4 tbsp brown sugar
  • ¼ cup white vinegar
  • 1 tsp crushed black pepper
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