Filipino Whole30 Eats: Tapa

Usually served with fried eggs and garlic fried rice, tapa is a mainstay of Filipino breakfasts. (It’s not to be confused with tapas, the general term for Spanish or Spanish-inspired appetizers or small dishes). Here’s a Whole30 version of this popular Filipino breakfast meat.

Translations
Tapa (Tah-pah): dried or cured strips of beef (sometimes other meats or even fish)

Ingredients

• 1 lb. beef sirloin, sliced into thin strips
• 3-5 garlic cloves, minced
• 1/2 cup puréed Asian pear (1 small pear)
• 1/2 cup coconut aminos (soy sauce substitute)
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper

Instructions

1. Prepare your marinade by mixing the coconut aminos, puréed pear, minced garlic, and salt and pepper in a small bowl. Place the beef strips in a ziploc bag or other container and pour the marinade over them. Massage or mix the meat to make sure all the pieces are coated. Refrigerate for 1-2 days.
2. Pour 2 cups of water into a large frying pan. Bring to a boil. Add 2 tablespoons of coconut oil.
3. Put the marinated beef into the pan. Let it simmer until all the water has evaporated. Stir often once you’re down to the crackling oil to avoid burning the meat. Once the beef strips start to brown, you’re done!

Makes about 3 servings. Obviously, rice is out for Whole30, but do have them with eggs plus veggie side dishes. Atchara is a typical partner for tapa (or any Filipino breakfast dish, really).

How this is Whole30

The Asian pear puree substitutes for the sugar that is typical of tapa recipes. Coconut aminos takes the place of the usual soy sauce.

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Filipino Whole30 Eats: Embotido

Haven’t done one of these in a while, but I’m currently on another Whole30, so I thought this would be a good time to post another recipe. Embotido is a classic Filipino holiday season dish (I made a batch for a family get-together this past Christmas), but you can enjoy it any time of the year.

Translations
Embotido (Ehm-boh-tee-doh): Filipino meatloaf dish, usually made from ground pork

Ingredients

• 1 lb. ground pork
• 1 oz. chopped prosciutto
• 2 small eggs, beaten
• 2 tablespoons raisins
• 1/2 small onion, chopped fine
• 1 small apple, chopped fine
• 1 tablespoon tomato paste
• 1 1/2 tablespoons dijon mustard
• 1 tablespoon coconut aminos (soy sauce substitute)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

For the gravy:

• 1/2 cup chicken stock
• 1 tablespoon tapioca starch

Substitutions: I’ve used other sausage-type meats, such as chopped chicken apple sausage or Andouille sausages as extenders instead of prosciutto. You can also work in other veggies such chopped carrots and diced bell peppers, as well as slices of hard-boiled egg, into the mixture.

Instructions

1. Pre-heat your oven to 350 degrees. Mix all ingredients (except those for the gravy) in a large bowl. Mix thoroughly but do not overwork the meat.
2. Divide the meat mixture into two. Place one portion on a 12 x 12 inch square of aluminum foil. Roll the meat like you would a burrito. Cinch the ends to make sure the meat is sealed in the aluminum tube. Place the tube on a roasting pan or a wire rack with a baking sheet under it.
3. Do the same with the remaining half of the meat mixture. Place the pan in the oven and bake for 1 hour.
4. Remove from oven. Let sit for about 20 minutes, then unwrap from the foil. Be sure to save the drippings!
5. Optional: To make for a crispy exterior and for added flavor, you can fry the rolls in ghee to brown all sides. So good!
6. Cut into slices and serve.

Making the gravy:

1. While the embotido is sitting, pour the drippings into a small sauce pan. Add the chicken stock and tapioca starch. Cook on low-medium heat while continuously stirring, until the gravy is a thick consistency.

Makes about 4 servings. These freeze well, so I tend to double the portions and stock up. Or triple them and bring the extras to family gatherings where they disappear in an instant.

How this is Whole30

There may be as many variations of embotido as there are Filipino cooks, but most of them include non-Whole30 ingredients such as bread crumbs, corn starch, cheese, catsup, pickle relish, sauces and seasonings, and minced processed meats such as ham, hotdogs, Vienna sausage, and chorizo. This recipe avoids all those and uses all compliant ingredients and substitutes, such as chopped apple for pickle relish, tomato paste for catsup, coconut aminos for soy sauce or Worcestershire sauce, and prosciutto for noncompliant processed meats.

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