Sinugba and Kinilaw is what Sinuglaw is, a marriage of two totally opposite dishes, both delicious in its own ways. Sinugba and Kinilaw are both types of food preparation methods popular in Visayas and Mindanao, sinugba means grilled and kinilaw which means soaked in cone citric acid or vinegar.
Sinugba and Kinilaw is what Sinuglaw is, a marriage of two totally opposite dishes, both delicious in its own ways. Sinugba and Kinilaw are both types of food preparation methods popular in Visayas and Mindanao, sinugba means grilled and kinilaw which means soaked in cone citric acid or vinegar. Sinugba is usually served as mains and usually uses meats like pork while kinilaw is usually served as an appetizer and uses fish as its main ingredient.
It’s a nice and refreshing dish, the fatty oils from the grilled pork belly is well balanced by the sour taste of lemon or vinegar, adding some chillies give it a nice heat and cucumbers give it a nice crunch and additional freshness. Like I mentioned above its a dish of total opposites, its raw and its cooked, its meat and its seafood, it’s an appetizer and its also mains, its soft and its crunchy, its served warm and cold. Is there any dish similar to this? Let us know?
Sinugba and Kinilaw is what Sinuglaw is, a marriage of two totally opposite dishes, both delicious in its own ways. Sinugba and Kinilaw are both types of food preparation methods popular in Visayas and Mindanao, sinugba means grilled and kinilaw which means soaked in cone citric acid or vinegar.
Ingredients
Scale
400 g grilled pork belly, chopped
400 g fresh snapper (or any white flesh fish), cubed
Seafood and pork can be such a wonderful combo of flavors. This looks outstanding — thanks.
★★★★★