Insarabasab / Sarabasab Recipe


  • 1 kilo pork (shoulder preferred)
  • 1 onion; thinly sliced
  • Vinegar / lemon / calamansi juice
  • Salt and pepper to taste
Insarabasab / Sarabasab Recipe
  1. Slice the pork 1” thick for roasting.
  2. Roast pork over to an open fire until all pink color of the meat disappears.
  3. When roasted, slice pork again into 1/4″ thick x 1″ length (or your desired sizes).
  4. Place in a bowl and then add the onion.
  5. Season with salt, pepper, and vinegar (lemon or kalamansi juice) according to taste.


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