SINUGLAW by Ian Dalida Galza

Ang pambato ng mga Kabisayaan at mga Mindanaowan, Sinuglaw is grilled (sinugba) pork meat mixed with ceviche styled (kinilaw) fish meat. Perfect pulutan for lazying in the beach, this dish a standard Filipino dish that is unique to our heritage and we should be proud of. Cheers!

“SINUGLAW” sinugbang baboy at kinilaw na tanigue….

1 kg inihaw na liemppo cut into inch pieces
2 tbsp patis
2 cloves garlic,minced
Juice from 6 calamansi
Dash of pepper
500 grams tanigue or sashimi grade tuna,cut into 3/4 inch pieces

For the vinaigrette
1 cup cucumber,peeled,seeded and diced
1 large onion,sliced thinly
1 thumb size piece of ginger,finely chopped
1/2 cup vinegar
2 tbsps sugar
Juice from 4 calamansi
1/2 tsp salt
Dash of black pepper
2 birds eye chillin,sliced

Mix all the vinaigrette ingredients together in a bowl.
Arrange the fish in a dish,top with the grilled pork liempo. pour the vinaigrette over and then toss well to mix

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