Love inasal? Try this recipe!
Here’s our take on inasal—it uses pork in place of the usual chicken.
5 tablespoons ginger, grated
1 1/2 cups onion
5 tablespoons garlic, finely-chopped
5 cups coconut sap vinegar (sukang tuba)
1/2 cup sugar
1/4 cup salt
1 tablespoon black pepper
6 kilos pork, (use kasim), sliced
Mix ginger, onions, garlic, vinegar, 1 cup water, sugar, salt, and pepper in a large glass or stainless steel container. Brine pork in mixture, covered, in the refrigerator for 4 hours or overnight. Make sure pork is fully submerged in brine.
Preheat oven to 350°F.
Preheat a charcoal grill. Grill pork until charred, about 4 to 5 minutes per side. Transfer to a baking dish. Cover with foil and roast in the oven for 1 hour. Serve with rice.
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