SINUGLAW 08/20/2010 BY VANJO MERANO NOVEMBER 3, 2014 Sinuglaw is a dish composed of grilled pork belly and fish ceviche. This can be considered as a main dish or an appetizer. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid. Sinuglaw Who knew that the marriage of “Inihaw na liempo” and “Kinilaw na Tuna” would produce such a fine offspring? This dish, though simple easy to make, is something to die for. Which restaurants in Manila do you think serve the best Sinuglaw? How about in Cebu and Mindanao? Try this Sinuglaw recipe and let me know what you think. Sinuglaw Author: Vanjo Merano Nutrition Information Serves: 4 Serving size: 4 Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Print Ingredients 1 lb Inihaw na liempo (grilled pork belly), chopped 1 lb fresh tuna meat, cubed 2 cups cucumber, seeded and thinly sliced 1¼ 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 Instructions Place the tuna meat in a bowl then pour-in ½ 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 ¾ 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!
Posted on: Thu, 06 Nov 2014 01:15:43 +0000
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