Pinulpugan

Grilled pork belly marinated in vinegar, soy sauce, and chilies, offering a smoky, savory, and tangy flavour profile from Ilocano cuisine.  Ready for a flavour explosion? Try this smoky, savory, and tangy treat that will elevate your taste buds! ✨ #Pinulpugan #FoodieDelight

Pinulpugan, or Pulpog, is a flavourful dish made primarily from grilled pork, embodying a delightful combination of smoky, savory, and tangy flavours. The name itself gives a clue about its preparation: “pulpog” translates to “cooked over an open charcoal fire” or simply “grilled.” While it might not be as well-known as some other Filipino dishes, it holds a special place in Ilocano cuisine.

Pinulpugan is an Ilocano delicacy that features grilled pork liempo and sometimes pork liver. Pulpog is one of the regular foods you can find in almost any carinderia (local eatery) in La Union and other parts of Ilocos. This delicious recipe can boost your appetite with its irresistible flavours. Another version of this recipe, known as insarabasab or sarabasab in the Ilocano dialect, exists. All its ingredients are similar except for the way the pork is cooked. Pulpog is well-done grilled over charcoal heat, while insarabasab is literally burned over a wood fire or charcoal fire.

While specific historical details might be elusive, Pinulpugan has been passed down through generations in Ilocano households. It reflects the region’s love for grilled meats and the resourcefulness of using simple ingredients to create bold flavours.

Ingredients and Preparation

• Pork Belly: The star of the show! Pork belly slices are marinated and then grilled to perfection.
• Onions: Thinly sliced onions add a subtle heat and sweetness.
• Chilies: Both green and red birds eye chilies are used for a touch of spiciness.
• Vinegar: Cane vinegar or any other type of vinegar is used to provide that characteristic tanginess.
• Salt and Pepper: Basic seasonings to enhance the flavours.
• Grilling: The pork belly is grilled over high heat, resulting in smoky and charred edges.

The best way to describe Pulpog to friends is that it is like pork ceviche but cooked first, then marinated in vinegar. The pieces are even diced up in small little square chunks like ceviche. Just like ceviche, you have to let it sit for a while and maybe even refrigerate the marinade so that the juices integrate into the meat. The two ingredients of vinegar and pork are the only commonalities; beyond that, the recipes diverge.

Imagine tender, juicy pork with a slightly crispy exterior, complemented by the zing of vinegar and the mild heat from the chilies. It’s comparable to other Filipino dishes like sisig (a sizzling pork dish) and kilawin (a type of ceviche). Pinulpugan is often served as a pulutan (a snack or appetizer) during gatherings or drinking sessions. Pair it with an ice-cold beer or your favourite beverage, and you’re in for a treat.

Pinulpugan

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Grilled pork belly marinated in vinegar, soy sauce, and chilies, offering a smoky, savory, and tangy flavour profile from Ilocano cuisine.

 

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Ingredients

Units MUS Scale 1x2x3x

• 1 kg pork belly, sliced into thick strips
• 2 cups cane vinegar
• 3 tbsp soy sauce
• 8 pcs large red chillies, sliced
• 1 large red onion, chopped
• 2 tsp salt
• 2 tsp ground black pepper
• calamansi, to serve

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Instructions

1. Grill pork over charcoal until cooked and charred on the edges.
2. Remove from grill and chop pork into small pieces. Place in a big bowl.
3. Combine together vinegar, soy sauce, onion, red chillies, salt, and black pepper. Mix well.
4. Pour vinegar mixture over bowl with pork, toss to combine. Let it rest for 10 minutes for meat to absorb the flavour, then toss again before serving.
5. Serve with calamansi on the side.

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Enjoy the savory, tangy delight of Pinulpugan, a testament to the rich culinary traditions of the Ilocano people!