Proudly Pinoy Street Food: Quick and Easy-to-Follow Ginabot Recipe
If you happen to be Cebuano or have been to the wonderful province of Cebu, you must be familiar with ginabot. This crispy dish is the Queen City of the South’s take on chicharon bulaklak or pork crackling made from pig intestines.
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Ginabot is a finger food often served as an appetizer. But numerous sidewalk vendors, locally known as pungko-pungko, offer them as the main course. Preparation includes chopping the large pieces of pork intestines, salting them, and deep-frying until crispy. Ginabot is typically served with vinegar onion dip that is spiced to perfection. Ginabot retails for just ₱10 to ₱15 a piece, not bad for a meal that is sure to satisfy your stomach!
In Cebu, you can find the best ginabot around the downtown area. But you don’t necessarily need to leave home to enjoy this mouth-watering delicacy! Today, with this easy-to-follow ginabot recipe, you are about to learn how to make your own version of this palatable food.
A Taste of Cebu: Quick and Easy Ginabot Recipe
Note: Ginabot is not recommended for people who have a history of hypertension, as it is high in cholesterol and salt.
For the main dish
- 1 kilo of pork intestines, cleaned and sliced
- 3 cups of water
- 1 teaspoon of rock salt
- 2 gloves garlic
- Frying oil
For the sauce
- Crushed garlic
- Chili pepper
- Boil the clean pork intestine in water together with the garlic, onion, ginger, and vinegar.
- Drain and slice the pork intestine into even slices. Season using the minced garlic, salt, egg, and cornstarch.
- Heat oil in frying pan.
- Deep-fry until golden brown.
- Drain on paper towels to remove excess oil.
- Combine ingredients for sauce and serve together with chicharon.