SINUGLAW

This dish is perfectly known to us bisaya, its spicy and exotic texture of the food is perfectly fits in our taste. This dish is perfect to be serve in the beach while enjoying the ambiance.    

 Sinuglaw is a combination of  two cooking methods which are commonly done in Visayas and Mindanao: from “sinugba” or grilled, referring to the grilled pork in the dish cut into chunks, and “kinilaw” or raw, referring to the raw fish or seafood soaked in coconut vinegar with onions, ginger, salt, suwa (native lime) and tabon-tabon fruit extract (native chico fruit).

    Kinilaw is actually the main ingredient of sinuglaw, the grilled pieces of pork are just being added. This kind of dish is always present in any occasion especially during summer when families take time to go to the beach to unwind. It’s sour and salty, and also a little bit sweet; tastes that are very distinct and delicious as a whole.

    Ingredients

    1 lb Inihaw na liempo (grilled pork belly), chopped

    1 lb fresh tuna meat, cubed (or any fish that suits your budgets or your style)

    2 cups cucumber, seeded and thinly sliced

    1 1/4 cup vinegar (cane, white, or coconut vinegar)

    1 medium sized red onion, sliced

    2 tablespoons ginger, julienned

    4 pieces finger chilies, sliced

    1 piece lemon

    4 to 6 pieces Thai or Bird’s eye chili, chopped

    1 teaspoon salt

    Cooking Procedure

    Place the tuna meat in a bowl then pour-in 1/2 cup of vinegar. Soak for 8 minutes.

    Using a spoon of fork, press the tuna meat lightly.

    Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.

    Squeeze the lemon until all the juices are extracted then pour-in the remaining 3/4 cup vinegar. Mix well and soak for 10 minutes.

    Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).

    Transfer to a serving plate then serve.

    Share and enjoy!