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Sinuglaw is one of Philippines staple dish. A combination of pork and fish dish. This recipe was originated in Davao City and also popular all over the country. It is served in almost all occasions. It is also a versatile dish than can be serve as appetizer or main dish. I can’t help myself to go for extra rice every time this is in the table.
The word ”sinug” stand for sinugba (the Cebuano term for any grilled meat). For this dish, the meat that is use is grilled pork belly or known as ”pork liempo”.
and the last word ”law” derives from the word kinilaw, the Filipino version of ceviche
. In this dish, fresh tuna is combined with the pork belly.
If you like both kinilaw and grilled pork belly or ”liempo” then you’ll surely gonna love this simple and savory taste dish!
Let’s go and make it!
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 min
Cuisine: Filipino
Serving: 2-3 persons
INGREDIENTS:
- 1 lb Inihaw na liempo grilled pork belly, chopped
- 1 lb fresh tuna meat cubed
- 1 medium cucumber, thinly sliced
- 1 1/4 cup vinegar or coconut vinegar
- 1 medium red onion, diced
- 2 tablespoons ginger, diced
- 1 piece lime or lemon
- 4 to 6 pieces Thai or bird’s eye chili,
chopped - salt and pepper to taste
METHOD
Marinate the pork belly with lemon, salt and pepper Then grilled each side for atleast 20 minutes.
While grilling the pork, wash and path dry the tuna. Place in a bowl then pour in 1/2 cup of vinegar with salt and pepper. Soak for at-least five minutes. Using a spoon of your bare hands, press the tuna meat lightly. (This will allow the liquid to absorb on the meat and marinate).
Drain the vinegar then combine cucumber, onion, ginger, chili, and salt. Mix well.
When the pork belly is done, mix thoroughly and transfer to a serving plate then serve.
Easy peasy right?
Untill next time!
All contents are mine unless stated otherwise.
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