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Sinuglaw
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A contraction of sinugba (grilled) and kinilaw (ceviche): Davao puts charcoal-grilled pork belly and raw fish 'cooked' in vinegar and calamansi with ginger, onion and chili on the same plate. Fatty and sour at once, it is the king pulutan of the city's beer tables.
Ingredients
- 300 g very fresh white fish (tanigue or tuna), cubed
- 200 g pork belly
- 1/2 cup cane vinegar + juice of 4 calamansi
- 1 tbsp julienned ginger
- 1 red onion, sliced
- 1-2 siling labuyo chilies
- Salt and pepper
280–400 kcal per typical serving.
1 pulutan/starter serving (estimated from the typical recipe)
More history on Wikipedia: Kinilaw
How it is made
- Grill the pork belly over charcoal until crisp; dice it.
- Cure the fish in vinegar and calamansi 10-15 min, chilled.
- Drain part of the liquid and mix with ginger, onion and chili.
- Combine the fish with the still-warm pork; adjust salt.
- Serve cold as a starter or pulutan, with beer or rice.