Insarabasab / Sarabasab Recipe
- Authentic Ilocano Recipe
1 kilo pork (shoulder preferred)
1 onion; thinly sliced
Vinegar / lemon / calamansi juice
Salt and pepper to taste
Insarabasab Cooking Instructions:
Slice the pork 1” thick for roasting.
Roast pork over to an open fire until all pink color of the meat disappears. When roasted, slice pork again into 1/4" thick x 1" length (or your desired sizes). Place in a bowl and then add the onion. Season with salt, pepper, and vinegar (lemon or kalamansi juice) according to taste.
Leave a Comment:
I am Kapampangan, and I agree that this is not Sisig. This is much better. Simpler, healthier, and does not make use of internal organs, which I tend to dislike. Thanks for sharing!
guys use pork meat with the skin intact.With beer on the side, this will be the best pulutan you'll ever had and try to mix some hot sili in it and you are set.
we rather call this recipe "kilawen"
Others call it "sarabasab" but I heard it from the elders as "insarabasab".