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?
- 400 g grilled pork belly, chopped
- 400 g fresh snapper (or any white flesh fish), cubed
- 1 large cucumber, cubed
- 1½ cup cane vinegar
- 1 red onion, sliced
- 2 tbsp ginger, minced
- juice from 1 lemon
- 4 pcs bird’s eye chillies, chopped
- freshly ground black pepper
- In a non-reactive bowl soak snapper in ¾ cup of vinegar. Set it aside for 10 minutes.
- Using your hands gently press the fish meat to remove excess liquid. Drain the vinegar.
- Add the cucumber, onion, ginger, chillies and salt. Combine it well.
- Add the lemon juice, then pour the remaining vinegar. Let it soak for an hour while being chilled in the refrigerator.
- Before serving prepare the grilled pork belly, just after cooking, chop it then combine with the fish, mix well then serve.