Insarabasab Ingredients:
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.
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