Insarabasab, Sarabasab or Ilocano Style Sisig is an Ilocano dish made out of chopped flame grilled pork mixed with chillies, onions, vinegar and other spices. The name of this dish came from the word Insarabasab which means “something burned in fire” which exactly describes its cooking process. Traditional way basically is cooked in flames over a top of a clay stove called dalikan, the taste of the logs smoke add to the character of this dish, once cooked the pork is then chopped into small pieces and mixed with other ingredients and the most important of it is the Sukang Ilocos a type of vinegar produced in the region of Ilocos. This is then served with rice and basi and other vegetables that may suit.

Now gone are the old days of this cooking method but the closest one would be charcoal grilling and that’s what are we going to do today.

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  • Author: Raymund
  • Prep Time: 24 hours
  • Cook Time: 30 mins
  • Total Time: 24 hours 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Insarabasab, Sarabasab or Ilocano Style Sisig is an Ilocano dish made out of chopped flame grilled pork mixed with chillies, onions, vinegar and other spices



  • 1 kilo pork belly or pork shoulder, sliced into 2 cm thick pieces
  • 3 tbsp sukang Ilocos or white vinegar
  • 2 pcs red onions, chopped
  • 1 tsp minced ginger
  • 3 red chillies, sliced
  • freshly ground black pepper
  • 1/2 cup calamansi juice or lemon juice
  • 6 cloves garlic, minced
  • salt


  1. In a covered container combine calamansi juice/lemon juice, garlic and salt together, add pork making sure it’s well coated. Cover container then let it marinate overnight.
  2. Prepare a charcoal grill, place pork on top of grill until it’s cooked. Let the charcoal flame once in a while as it adds flavour to the pork.
  3. Remove pork from grill then chop them into small pieces.
  4. Place in a serving platter mixed with the remaining ingredients.



10 Responses

  1. There’s something wonderful about flame grilled meat. These burnished chunks of pork belly make me wish I had an open pit fire, lots of bread and a group of friends to share this with as we passed this around.

    It’s exactly my kinda winter warmer.

  2. Kristy says:

    This sounds like a great grill dish. The vinegar is appealing to me as well.

  3. This looks so tasty! Love the bright peppers. Have a great week!

  4. ettasgourmet says:


  5. Anita Triana says:

    Look yummy and I can actually have this, thanks !!!

  6. This is a new one to me. I’d love to try it though.

  7. mjskit says:

    Grilled pork belly – now that sounds just awesome!!! What a great dish Raymund!

  8. karen says:

    I am craving for this for a long long time now and I just cant find pork belly around in my area….I grow up having this dish and its a really delisssss

  9. arnee says:

    Authentic sarabasab has no lemon juice, no need to marinate. just sprinkle salt and pepper and thats it. cook it in fire while flipping the pork like every 10secs until cooked. that is the authentic sarabasab from barrios in ilokos region

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