Naimas A Tinuno Idtoy Ilocos

Tinuno served with fresh Ilocos tomatoes

A basic Ilocano dish and one of the most-loved —  Tinuno, or charcoal grilled pork. Ilocos rock salt is rubbed in before grilling.

Tinuno becomes Insarabasab when suka, crushed ginger bits and lasona slices are mixed in. Insarabasab becomes Dinakdakan when utek and mascara are added. See the difference?

Ilocanos abroad will agree with me that pork tastes way different here — more flavorful, sweet and juicy.

Photo by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED

2 thoughts on “Naimas A Tinuno Idtoy Ilocos

  1. Pork, chicken and eggs taste wayyy better there Auntie. We make insarabasab here, too, but it’s not the same as Laoag delish flavor. More bland dito.

    • Now that’s coming from an Ilocano in Illinois! I tasted the lechon in LA, so bland. Your achac and I were thinking, perhaps, that’s why there are a lot of sarsa there. Even pork chop there tastes different, while here konting babad lang sa calamansi and toyo, eh da best na.

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