How to make quick-cured ham and tapang Taal

Published January 12, 2021, 10:30 AM

by Vina Medenilla

In two special episodes of AgriTalk 2020, Amy Eguia and Susie Marasigan, both from the Agricultural Training Institute – International Training Center on Pig Husbandry (ATI-ITCPH), demonstrated four different ways to process pork meat. The actual demonstration was aired via the Facebook pages of Agriculture Online and Agricultural Training Institute (ATI) during the AgriTalk 2020. 

Read about how to make embutido and sausage here.

Amy Eguia and Susie Marasigan of the Agricultural Training Institute – International Training Center on Pig Husbandry (ATI-ITCPH) shared the steps to make quick-cured ham and tapang Taal. The recipes can be served on the dinner table or sold as part of a small home-based business.

Quick-cured ham

In making a ham, your meat must be boneless and skinless. Prepare one kilogram of pork with fat.

Pumping pickle solution. Combine the following dry ingredients in a bowl: one tablespoon of refined salt, one teaspoon of curing salt, one tablespoon of refined sugar, phosphate, vitamin C powder, ham spice, isolate, and carrageenan. Mix them well and pour the pineapple juice into the bowl. Set aside. 

Dry cure ingredients. Mix two and a half tablespoons of salt, one and a half tablespoon of sugar, one-fourth tablespoon of phosphate, and a teaspoon of vitamin C powder. Don’t forget to stir the ingredients properly to avoid uneven-tasting ham. 

Processing the meat. Using a 50cc syringe, inject the pumping pickle solution into the ham meat. Avoid injecting the solution into the fat. Rub the dry cure ingredients on all parts of the meat to add flavor. For curing, store the meat at room temperature for eight to 10 hours or in a refrigerator for one to two days. 

Preparing the ham. Wash the cured meat with water to remove the excess salt on its surface. Tie the ham with a ham net to avoid it falling apart. As for the cooking ingredients, combine two cups of brown sugar, a cup of pineapple juice, a cup of anisado wine, a cup of sprite, and a teaspoon of ham spice or cinnamon. Fry the cured ham for about one and a half hour; 45 minutes on each side. While cooking, add the spices including bay leaf, clavo de comer or clove, and dried oregano leaves.

For the ham sauce, you’ll need one-half broth from the pan, two cups of brown sugar, and one cup of pineapple juice. Boil the ingredients and after putting everything in, add one teaspoon of carrageenan dissolved in a half cup of water.  

Tapang Taal

Unlike the usual tapa that is made from beef, tapang Taal is made from pork. This recipe originated from Taal, Batangas, hence, the name. 

In a large bowl, combine one kilogram of sliced kasim or pork shoulder, a  cup of soy sauce,  minced garlic, two teaspoons of black pepper, one-fourth cup of calamansi juice, two teaspoons of Worcestershire sauce, four tablespoons of sugar, and salt. Mix until the sugar is dissolved and the ingredients are evenly incorporated for equal distribution of flavor. Immerse the pork into the marinade and massage it using your hands. Marinate for at least three hours up to overnight in a refrigerator. The tapa will be ready to serve the next morning.   

By making these products yourself, you do not only guarantee the safety of what you consume, but you can also earn an income through processing pork products and selling them in the market.

Watch the full webinar here.

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