Insarabasab

Ingredients for Insarabasab

• 1 kg pork belly or pork shoulder, sliced 2 cm thick
• 3 tablespoons sukang Ilocos or white vinegar
• 2 red onions, chopped
• 1 teaspoon minced ginger
• 3 red chilies, sliced
• Freshly ground black pepper, to taste
• 1/2 cup calamansi juice or lemon juice
• 6 cloves garlic, minced
• Salt, to taste

How to cook Insarabasab

1. 1.Combine calamansi juice, garlic, and salt in a covered container; coat the pork thoroughly, cover, and refrigerate overnight.
2. 2.Prepare a charcoal grill over medium-high heat and grill the pork until cooked through, allowing occasional flare-ups for smoky flavor.
3. 3.Rest the grilled pork briefly, then chop it into small pieces.
4. 4.Toss pork with vinegar, red onions, ginger, red chilies, and black pepper; serve warm.