MIRANDA, MARIE ANTONIETTE E.

BSTM201

Region I
Vigan City, Ilocos Sur

REGIONS / IMAGE DESCRIPTION

DISHES

1. Sinanglaw Sinanglaw, a popular Ilocos

soup, is a savory dish
prepared from goat meat,
chiles, and vinegar. It's a
popular starter or appetizer
that exemplifies the Ilocanos'
economical and hardworking
lifestyle, as well as their
ability to repurpose leftovers
into something exceptional.
Sinanglaw is comparable to
pinapaitan but does not have
a bitter taste. Bile and ox tripe
are used in the soup, however
they are diluted, whereas beef
tendons and brisket are
utilized in bigger quantities.
After the meat has been
cooked for many hours over
low heat, the savory broth is
seasoned with ginger, sour
tamarind, and finger chilies,
resulting in a delectable dish
that will please your taste
buds.
2. Insarabasab This main course meal is
composed with grilled pork,
onion, ginger, and a unique
marinade of sukang Iloko,
calamansi, and garlic. The pig
is prepared in a unique
fashion, by burning it in a fire
to give it a smokey flavor.
The grilled pork is then
combined with raw red
onions and red chilies to
create a wonderfully excellent
dish. Don't miss out on trying
Insarabasab, a grilled Ilokano
dish similar to sisig.

Insarabasab, also known as

Sarabasab or Ilocano Style
Sisig, is an Ilocano cuisine
composed of chopped flame-
grilled pork mixed with
chillies, onions, vinegar, and
spices. The name of this meal
is derived from the phrase
Insarabasab, which means
"something burned in fire,"
which accurately defines the
cooking procedure. The
traditional method is to cook
the pork in flames on top of a
clay stove known as a
dalikan; the taste of the logs
smoke adds to the character
of this dish. Once cooked, the
pork is chopped into small
pieces and mixed with other
ingredients, the most
important of which is Sukang
Ilocos, a type of vinegar
produced in the Ilocos region.
This is then served with rice,
basi, and any additional
vegetables that may be
suitable.