Sinuglaw recipe (sinugba and kinilaw)
What appears to be a marriage of two recipes (namely, sinugba and kinilaw), sinuglaw is definitely a hit, no matter what. Though this is a recipe from Davao, it cannot be denied that this dish has many fans around the country.
Servings 7 people
- 1 pound fresh sashimi-grade tuna meat cubed
- 1¼ cups cane vinegar or coconut vinegar
- 2 cups cucumber peeled, seeded, and thinly sliced
- 1 medium red onion sliced
- 2 tbsp julienned ginger
- 4 finger chillies seeds and ribs removed and sliced
- 3 calamansi or 1 lemon
- 4-6 pcs siling haba (bird’s eye chilli) chopped
- Salt to taste
- 1 pound grilled pork belly (inihaw na liempo) chopped
Wash the tuna meat before slicing.
Put the tuna meat into a large bowl and add 1/2 cup of vinegar, then marinate.
Drain the vinegar then add cucumber, onion, ginger, finger chilli, siling haba, and salt. Mix thoroughly.
Squeeze the calamansi 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 1 hour.
To serve, check the seasoning and add more salt if necessary. Transfer to a serving plate then serve.
Serve as pulutan or with rice,