Etag, smoked pork of the Cordillera - Filipeanut
Mar 20, 2019 · Etag is a cured, then smoked or sun-dried pork, particularly pork neck or pork belly. Before smoking it is rubbed with rock salt and then smoked for one to two weeks. Despite the abundance of pine trees in the Cordillera mountain range where this is made, pine is the last choice for smoking according to this website.
Top 10 Famous Ilocano Recipes - Panlasang Pinoy Recipes
Mar 1, 2024 · Also known as Etag in Igorot, Itag, Inasin, or Inasinan is a famous Ilocano recipe made of smoked or dried salt-cured pork. While this recipe is native to the Cordillera, Etag is also a traditional dish in Ilocos, where the term Bagnet came from, which means to preserve the pork.
How to Make Etag / Innasin - ATBP
May 27, 2016 · Etag / Innasin – also known as Igorot smoked meat. Some foreigners call this as Igorot ham. It refers to salted pork and is cooked best with pinikpikan, legumes, or plain vegetables. It can also be deep fried and then eaten with vinegar or hot sauce. Yum.
Etag: A Traditional Cordilleran Delicacy | Igorotage
Sep 9, 2024 · Etag is a traditional food from the Cordillera region of the Philippines that is made from pork that has been preserved with salt. It is a salty, smoky, and slightly chewy meat that is often used to flavor other dishes, such as pinikpikan.
Philippine Food Illustrated: etag - Blogger
Sep 4, 2016 · a.k.a. innasin in Ilocano. Etag is the general term used in Cordillera about the native’s traditional way of preserving pork. A slab of a big slice of pork is cured in salt for about a week (or longer) then air-dried under the sun or smoked for several weeks (even months), or both.
Inabraw - Ang Sarap
Apr 2, 2018 · Inabraw is an Ilocano soup dish prepared with string beans, eggplant, okra, jute leaves and bitter melon flavoured by fermented fish sauce and sometimes etag (a type of dried and salted pork/meat) then served with fried fish.
Where to Eat in Sagada? - Lakwatserang Ligaw
Jul 15, 2020 · also spelled as itag in IIocano a.k.a. innasin Etag is the general term used in Cordillera about the native’s traditional way or preserving meat. A slab of a big slice of meat is cured in salt for about a week (or longer) then air-dried under the sun or smoked for several weeks (even months), or both.
Etag, the Sagada Igorot ham - Northern Dispatch
Feb 9, 2014 · There are various ways of processing the etag but the main ingredient is salt; and elders explain and reiterate that even in the olden days, their ancestors go down to Ilocos to barter for salt as it is important in their culture.
‘Etag,’ smoked meat that is part of Igorots’ daily lives
Feb 3, 2015 · Etag, also known as “Igorot smoked meat,” “smoked mountain ham” or “smoked bacon” is salted pork, regarded as part of the life of a Cordilleran from the time of birth until death.
Top 10 Food Delicacies in the Cordillera Administrative Region
Apr 14, 2023 · Embark on a gastronomic adventure and explore the top 10 must-try cuisines in the Cordillera Administrative Region of the Philippines! Indulge in the unique flavors of pinikpikan, pinuneg, etag, and other delicious dishes that showcase the region's vibrant culinary heritage.