Sinuglaw Recipe

How To Cook Sinuglaw Recipe

Sinuglaw Recipe - In bisaya english dictionary, "sinuglaw" is "a dish made of chopped, mixed pieces of grilled sinugba meat and cev". See more translations below. 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.

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.

Sinuglaw Recipe Ingredients:

1/2 kilo grilled pork belly ( Inihaw na Liempo ), chopped
1/2 kilo fresh Tuna meat, cut into cubes
2 cups cucumber, seeded and thinly sliced
1 1/4 cup Cane Vinegar or Coconut vinegar
1 medium sized red onion, diced
2 tablespoons ginger, julienned
4 pieces finger chilies, sliced
3 pcs Calamansi or 1 pc lemon
4 to 6 pieces Siling Haba ( Bird’s eye chili ), chopped
Salt to taste

Cooking Instructions:

In large bowl place the Tuna meat and add 1/2 cup of vinegar then marinate for 10 minutes.
Drain the vinegar then add cucumber, onion, ginger, finger chili, Bird’s eye chili, and salt. Mix thoroughly.
Squeeze the calamansi or lemon until all the juices are extracted then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.
Now add the chopped Grilled pork belly and mix well.
Place the mixture inside the refrigerator for one hour.
To serve, check the seasoning and add more salt if necessary then transfer to a serving plate then serve.
Recipe Source here: pinoyrecipe.net

Learn How To Cook Sinuglaw Recipe