Traditional sirloin can give your jaw a workout. This modern tapa recipe uses thinly sliced beef belly for soft, flavorful meat every time.
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.
We don't just copy random recipes. We taste test every single one.
Easily search and save your favorites.
Chefs develop our food with techniques made easy for home cooks.
