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Sinuglaw Recipe
Sugba + Kinilaw

Sinuglaw is a famous Davao food. It originated from two different Filipino culinary processes; the “sugba” means to grill and “kinilaw” refers to raw fish cooked in vinegar. It is a unique fare of usual grilled pork liempo and the traditional Davao Kinilaw made from the cubed meat of the Yellowfin Tuna.

The contrast of two dishes makes it very explosive. Tangy yet sumptuous, spicy and creamy, savory and moist. Sinuglaw is a must-try when you visit the Philippines. Sinuglaw is often eaten as an appetizer as well as a pulutan. Match sinuglaw with an iced-cold beer and you will see for yourself why this dish has captured the hearts of many.

kusina ingredients 
  • 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 julienned
  • 5 pcs lemon
  • 1 pc hot chili
  • Salt and pepper to taste
kusina instructions
1. Rinse or drain (don't squeeze) fish with Tuba or Sprite/7 Up

2. Place the tuna in a bowl then pour the vinegar

3. Put the sliced onion, ginger, cucumber, salt and pepper in the bowl together with the fish

4. Leave it out for one hour in the refrigerator  giving time for the flavors to blend before you serve

5. Grill the pork belly, cut into cubes then toss it into the kinilaw mixture.



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