Now i will share with you one of the delicious dishes of igorots. Are you familiar with the so -called "etag" dried pork meat ? if you visit the Cordillera part here in the Philippines you will see hanging meats that are exposed to the sun or smoked on a wooden stove to dry, and this is what we call "etag."
How to do?
Use fresh cut meats, do not wash the meat just pour lots of rock salt. For 1kg of meat you can use 1/4 kl of rock salt or more, make sure that all parts of the meat are rub with salt.
Leave it for an hour so the meat will absorb the salt. After an hour it can be exposed direct to sunlight, it can do also if place it above the fireplace or at the wooden stove area. Do it for at least 7 days (depends on the meat cut) until meat is totally dry.
Here is my finish product🤪
"Etag" is tastier than the meat stocked at the fridge.
etag can be cooked solo but for me it tastes better when added to the chicken meat. Before butchering you need to "inlaggim" fire roast the chicken until the feathers are burn.
"PINIKPIKAN" is easy to prepare😁
wash the cut chicken put it in casserole bring to boil and wait till it dry then add more water, salt, ginger or better if there is lemon grass then add some chopped "ETAG". Boil it until the meat is tender. More water more soup😅
Tadaaaa!!!!!
Thats it FOR "PINIKPIKAN STYLE"
THANK YOU!