Sinuglaw is really a famous Davao food. It originated in two different Filipino culinary processes the &"sugba&" way to grill and &"kinilaw&" describes raw fish cooked in vinegar. It's a unique fare of usual grilled pork liempo and also the traditional Davao Kinilaw produced from the cubed meat from the Yellowfin Tuna.
The contrast of two dishes causes it to be very explosive. Tangy yet delicious, spicy and creamy, savory and moist. Sinuglaw is essential-try whenever you go to the Philippines. Sinuglaw is frequently eaten being an appetizer in addition to a pulutan. Match sinuglaw by having an iced-cold beer and you'll discover for yourself why this dish has taken the hearts of numerous.
- ½ kilo tuna, cubed
- ½ kilo pork belly
- ½ cup vinegar
- 1 cup Tuba or Sprite/7Up
- 1 medium onion, sliced
- 1 medium cucumber thinly sliced
- 1 medium ginger root julienned
- 5 computers lemon
- 1 pc hot chili
- Pepper and salt to taste
1. Rinse or drain (don't squeeze) fish with Tuba or Sprite/7 Up
2. Put the tuna inside a bowl then pour the vinegar
3. Place the sliced onion, ginger root, cucumber, pepper and salt within the bowl along with the fish
4. Let it rest out for just one hour within the refrigerator giving here we are at the tastes to combine before you decide to serve
5. Grill the pork belly, reduce cubes then toss it in to the kinilaw mixture.