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Sinuglaw

by Joost Nusselder | Updated:  July 26, 2022

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Sinuglaw is basically a marriage of 2 different recipes; namely, sinugba and kinilaw. The name of the recipe also comes from the aforementioned names!

The “sinug” in “sinuglaw” refers to  “sinugba”, which is literally “to grill” in the Visayan language. And the “law” coming from “kinilaw” means “cooked raw with vinegar”.

This means the sinuglaw recipe also borrows the cooking process and ingredients of the aforementioned dishes, with grilled pork belly from sinugba, and cured fish, chili peppers, and onions from kinilaw. 

Simple but savory, this dish is an explosion of flavors. You have a tangy and spicy taste from the kinilaw and you have the hearty and sweet flavors of the liempo estofado.

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Origin

Since the dish is made by combining 2 different dishes, there’s not much information available as far as the dish’s own history is concerned. However, It’s completely safe to say that the recipe is strictly Filipino since both sinugba and kinilaw originate from the Visayas and Mindanao areas of the country.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.