SINUGLAW IN CAGAYAN DE ORO, NORTHERN MINDANAO

Northern Mindanao is proud to present its unique spin on kinilaw. Sinuglaw is a mix of sinugba and kinilaw – two dishes common in Filipino palate.
Sinugba is grilled pork belly while kinilaw (ceviche-style) is raw fish, usually tuna, soaked in a cocktail of vinegar and citrus juices. The kinilaw in Mindanao is unique because of the suwa and tabon-tabon included in the mix. Tabon-tabon is a tropical fruit that grows in the wilderness of Mindanao, that looks like the more familiar chico.
You can find the sinuglaw in almost all the restaurants in the city. The dish is a favorite appetizer because of the vegetable medley and the choice pulutan (best paired with alcoholic drinks) for its sharp acid taste.

 

Sinuglaw

INGREDIENTS:

  • 1 lb Inihaw na liempo grilled pork belly, chopped
  • 1 lb fresh tuna meat cubed
  • 2 cups cucumber seeded and thinly sliced
  • 1 1/4 cup vinegar cane, white, or coconut vinegar
  • 1 medium sized red onionsliced
  • 2 tablespoons gingerjulienned
  • 4 pieces finger chilies sliced
  • 1 piece lemon
  • 4 to 6 pieces Thai or Bird’s eye chili chopped
  • 1 teaspoon salt

PROCEDURES:

  1. Place the tuna meat in a bowl then pour-in 1/2 cup of vinegar. Soak for 8 minutes.
  2. Using a spoon of fork, press the tuna meat lightly.
  3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
  4. Squeeze the lemon until all the juices are extracted then pour-in the remaining 3/4 cup vinegar. Mix well and soak for 10 minutes.
  5. 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).
  6. Transfer to a serving plate then serve.
  7. Share and enjoy!

 

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