WE SMOKED A WHOLE NATIVE PIG IN APAYAO!

Sinapan is a traditional Isnag method of preserving meat that's been caught, usually through hunting in the forest. Centuries ago, refrigeration did not exist - so locals had to smoke meat instead to keep it for as long as 3 months.

We travel to the Paco Valley for this, a forested part of Kabugao in Apayao.

First, they flame-grill the whole pig over the fire for better flavour, while scraping off the top layer of skin.

Then, the pig is butchered - a process which takes hours.

The liver, heart, fat and intestines are removed and cooked in bamboo using a process called "sinursur" (grinding - especially the chili) or "pinalatan" (boiling the intestines with chili and pomelo leaves).

We'll also grill some of the meat for lunch - it can be eaten medium rare, just seasoned with salt and lemon!

Smoking the meat is simple - a wood fire kept going for 2-3 days. Smoked under banana leaves, the end result is just sublime!


A big thanks to Apayao Travel & Tours ([ Ссылка ]) and Kabugao LGU for organising this!

================
CONTACT ME!
Facebook - [ Ссылка ]
Instagram - [ Ссылка ]
Email - anselmpb@googlemail.com
Patreon - [ Ссылка ]

LIKE MY MUSIC? Get a free one month trial of Epidemic Sound.
[ Ссылка ]

INTERNATIONAL MONEY TRANSFER - I use Wise (formerly TransferWise). It is the simplest, cheapest (most of the time!) and even gives you a digital bank account, and in some countries a debit card!
GET A FREE TRANSFER (up to £500/equivalent): [ Ссылка ]

свернуть