Malou Fores' Goat and Pork Tapa with Ensalada

2 1/4 cups sugar

1/4 cup salt

1 1/2 teaspoons pepper

1 tablespoon fish sauce (patis)

2 kilos store-bought goat tapa, (we used Blue Kitchen)

2 kilos store-bought pork tapa, (we used Blue Kitchen)

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon dijon mustard

2 tablespoons shallots (sibuyas tagalog), minced

2 packets splenda, to taste

1/8 teaspoon black pepper

salt

garlic rice, to serve

watercress leaves

egg, (fried or scrambled), to serve