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.
Forgot your password?
No account yet? Create Account
Create using your email
Already a member? Log In
To retrieve your password, please enter your email address in the field below.
A message has been sent to
Click on the link in the email to set a new password.
Back to Sign In?
No Account Yet? Sign up and be a member
To receive new activation email, please enter your email address in the field below.
Back to Sign in?