Insarabsab, Ilokano Broiled Pork Tossed with Ginger and Onion in Vinegar

Insarabsab
Insarabsab is an Ilokano dish made up of quickly broiled or grilled pork strips, then sliced to serving pieces. The pork is then tossed with finely diced ginger and onion with Iloko vinegar. The dish is similar to dinakdakan another popular Ilokano dish except that dinakdakan is made up of grilled pre-boiled pork face and ears while insarabsab could be any other choice of pork cut but usually the pork belly.

Insarabsab, Ilokano Broiled Pork Tossed with Ginger and Onion in Vinegar

Insarabsad literally means quickly seared in open flame, this is prepared during the slaughtering of a pig during feast or fiesta celebration, wedding reception or other especial family event. Those persons involved in the slaughtering and cooking would usually cut off slices of the very fresh pork meat and quickly sear it in open flames, sliced or dice then toss as I previously mentioned with chopped or diced garlic and ginger, vinegar is then added to further cook in vinegar the half cooked pork.

Ilokano Broiled Pork Tossed with Ginger and Onion in Vinegar

Insarabsab is enjoyed with a local gin, whiskey or rum by the cooks. Some of you might have heard about insarabsab, now you know how it is usualy served and today I will share to you how it is made, here is the recipe.

Ingredients:

1/2 kilo pork in 1” thick slices, pork belly
1 large size onion, finely diced
2 thumb size ginger, finely diced
2-3 pieces hot chili, chopped or sliced
1/4 cup vinegar, sukang Iloko
salt and pepper

Cooking procedure:

Insarabsab - Cooking Procedure

Generously rub the pork slices with salt on all side. At high heat broil the pork for 2 to 3 minutes each side or until lightly charred in open charcoal flames, do not overcook. Now cut the pork in slices or cubes and place in a big bowl, add in the ginger, onion, chili and a few dash of pepper and the vinegar. Toss the mixture and let stand for a couple of minutes for the vinegar to seep in to the pork. Serve immediately.