Sinuglaw

Name: Sinuglaw
Cuisine: Filipino
Ingredients: 1 kg Tanigue; 2 cups Sweet tuba (fermented coconut sap); 4 pcs Biasong/suha; 1 Red onion; 1 inch Ginger; to taste Salt; to taste MSG; 1 can Lemon lime soda; to taste Red chili; Tabon-tabon fruit; 1 kg Pork belly; 5 tbsp Soy sauce; 8 cloves Garlic; 0.5 cup Calamansi juice; 2 tbsp Brown sugar; to taste Black pepper

Serves 1

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Sinuglaw

tiktok.com

Serves 1

Directions

1Slice the tanigue into bite-sized chunks.
2Wash the fish with lemon-lime soda.
3Remove the fish from the soda and set aside.
4Slice ginger, red onions, and biasong (suha).
5Add sliced ginger, red onions, and biasong to the bowl with the washed fish.
6Squeeze out the biasong and add its peels to the mixture for aroma.
7Slice the tabon-tabon fruit in half.
8Scoop the insides of the tabon-tabon into a separate bowl.
9Add some tuba to the tabon-tabon mixture and mix well.
10Add 3-5 tablespoons of the tabon-tabon mixture to the fish mixture.
11Pound red chilies in a mortar.
12Add pounded chilies to the fish mixture.
13Season with salt, MSG, and more fresh tuba.
14Keep the fish mixture chilled.
15Slice the pork belly into portions.
16Place the pork belly in a wooden bowl.
17Marinate the pork belly with soy sauce, calamansi juice, smashed garlic, brown sugar, salt, and pepper.
18Mix the pork well with gloves.
19Let the marinated pork rest for at least 30 minutes, or overnight.
20Grill the pork over charcoal until cooked and charred.
21Remove the grilled pork from the grill and place it on a cutting board.
22Slice the grilled pork into bite-sized pieces using kitchen shears.
23Place the sliced grilled pork into a serving bowl.
24Add the kinilaw mixture (fish, onions, ginger, biasong, tabon-tabon, chili, seasonings) on top of the grilled pork.
25Serve and enjoy the Sinuglaw.

Ingredients

1 kg Tanigue
2 cups Sweet tuba (fermented coconut sap)
4 pcs Biasong/suha
1 Red onion
1 inch Ginger
to taste Salt
to taste MSG
1 can Lemon lime soda
to taste Red chili
Tabon-tabon fruit
1 kg Pork belly
5 tbsp Soy sauce
8 cloves Garlic
0.5 cup Calamansi juice
2 tbsp Brown sugar
to taste Black pepper

Equipment

Cutting boardKnifeBowlSpoonMortar and pestleGrillTongsKitchen shears

Sinuglaw

Serves 1

tiktok.com

Sinuglaw

tiktok.com

Serves 1

Directions

1Slice the tanigue into bite-sized chunks.
2Wash the fish with lemon-lime soda.
3Remove the fish from the soda and set aside.
4Slice ginger, red onions, and biasong (suha).
5Add sliced ginger, red onions, and biasong to the bowl with the washed fish.
6Squeeze out the biasong and add its peels to the mixture for aroma.
7Slice the tabon-tabon fruit in half.
8Scoop the insides of the tabon-tabon into a separate bowl.
9Add some tuba to the tabon-tabon mixture and mix well.
10Add 3-5 tablespoons of the tabon-tabon mixture to the fish mixture.
11Pound red chilies in a mortar.
12Add pounded chilies to the fish mixture.
13Season with salt, MSG, and more fresh tuba.
14Keep the fish mixture chilled.
15Slice the pork belly into portions.
16Place the pork belly in a wooden bowl.
17Marinate the pork belly with soy sauce, calamansi juice, smashed garlic, brown sugar, salt, and pepper.
18Mix the pork well with gloves.
19Let the marinated pork rest for at least 30 minutes, or overnight.
20Grill the pork over charcoal until cooked and charred.
21Remove the grilled pork from the grill and place it on a cutting board.
22Slice the grilled pork into bite-sized pieces using kitchen shears.
23Place the sliced grilled pork into a serving bowl.
24Add the kinilaw mixture (fish, onions, ginger, biasong, tabon-tabon, chili, seasonings) on top of the grilled pork.
25Serve and enjoy the Sinuglaw.