Sinuglaw
Serves 1
Directions
- 1Slice the tanigue into bite-sized chunks.
- 2Slice the tanigue into bite-sized chunks.
- 3Slice the tanigue into bite-sized chunks.
- 4Wash the fish with lemon-lime soda.
- 5Wash the fish with lemon-lime soda.
- 6Wash the fish with lemon-lime soda.
- 7Remove the fish from the soda and set aside.
- 8Remove the fish from the soda and set aside.
- 9Remove the fish from the soda and set aside.
- 10Slice ginger, red onions, and biasong (suha).
- 11Slice ginger, red onions, and biasong (suha).
- 12Slice ginger, red onions, and biasong (suha).
- 13Add sliced ginger, red onions, and biasong to the bowl with the washed fish.
- 14Add sliced ginger, red onions, and biasong to the bowl with the washed fish.
- 15Add sliced ginger, red onions, and biasong to the bowl with the washed fish.
- 16Squeeze out the biasong and add its peels to the mixture for aroma.
- 17Squeeze out the biasong and add its peels to the mixture for aroma.
- 18Squeeze out the biasong and add its peels to the mixture for aroma.
- 19Slice the tabon-tabon fruit in half.
- 20Slice the tabon-tabon fruit in half.
- 21Slice the tabon-tabon fruit in half.
- 22Scoop the insides of the tabon-tabon into a separate bowl.
- 23Scoop the insides of the tabon-tabon into a separate bowl.
- 24Scoop the insides of the tabon-tabon into a separate bowl.
- 25Add some tuba to the tabon-tabon mixture and mix well.
- 26Add some tuba to the tabon-tabon mixture and mix well.
- 27Add some tuba to the tabon-tabon mixture and mix well.
- 28Add 3-5 tablespoons of the tabon-tabon mixture to the fish mixture.
- 29Add 3-5 tablespoons of the tabon-tabon mixture to the fish mixture.
- 30Add 3-5 tablespoons of the tabon-tabon mixture to the fish mixture.
- 31Pound red chilies in a mortar.
- 32Pound red chilies in a mortar.
- 33Pound red chilies in a mortar.
- 34Add pounded chilies to the fish mixture.
- 35Add pounded chilies to the fish mixture.
- 36Add pounded chilies to the fish mixture.
- 37Season with salt, MSG, and more fresh tuba.
- 38Season with salt, MSG, and more fresh tuba.
- 39Season with salt, MSG, and more fresh tuba.
- 40Keep the fish mixture chilled.
- 41Keep the fish mixture chilled.
- 42Keep the fish mixture chilled.
- 43Slice the pork belly into portions.
- 44Slice the pork belly into portions.
- 45Slice the pork belly into portions.
- 46Place the pork belly in a wooden bowl.
- 47Place the pork belly in a wooden bowl.
- 48Place the pork belly in a wooden bowl.
- 49Marinate the pork belly with soy sauce, calamansi juice, smashed garlic, brown sugar, salt, and pepper.
- 50Marinate the pork belly with soy sauce, calamansi juice, smashed garlic, brown sugar, salt, and pepper.
- 51Marinate the pork belly with soy sauce, calamansi juice, smashed garlic, brown sugar, salt, and pepper.
- 52Mix the pork well with gloves.
- 53Mix the pork well with gloves.
- 54Mix the pork well with gloves.
- 55Let the marinated pork rest for at least 30 minutes, or overnight.
- 56Let the marinated pork rest for at least 30 minutes, or overnight.
- 57Let the marinated pork rest for at least 30 minutes, or overnight.
- 58Grill the pork over charcoal until cooked and charred.
- 59Grill the pork over charcoal until cooked and charred.
- 60Grill the pork over charcoal until cooked and charred.
- 61Remove the grilled pork from the grill and place it on a cutting board.
- 62Remove the grilled pork from the grill and place it on a cutting board.
- 63Remove the grilled pork from the grill and place it on a cutting board.
- 64Slice the grilled pork into bite-sized pieces using kitchen shears.
- 65Slice the grilled pork into bite-sized pieces using kitchen shears.
- 66Slice the grilled pork into bite-sized pieces using kitchen shears.
- 67Place the sliced grilled pork into a serving bowl.
- 68Place the sliced grilled pork into a serving bowl.
- 69Place the sliced grilled pork into a serving bowl.
- 70Add the kinilaw mixture (fish, onions, ginger, biasong, tabon-tabon, chili, seasonings) on top of the grilled pork.
- 71Add the kinilaw mixture (fish, onions, ginger, biasong, tabon-tabon, chili, seasonings) on top of the grilled pork.
- 72Add the kinilaw mixture (fish, onions, ginger, biasong, tabon-tabon, chili, seasonings) on top of the grilled pork.
- 73Serve and enjoy the Sinuglaw.
- 74Serve and enjoy the Sinuglaw.
- 75Serve and enjoy the Sinuglaw.
Ingredients
- 1 kg Tanigue
- 1 kg Tanigue
- 1 kg Tanigue
- 2 cups Sweet tuba (fermented coconut sap)
- 2 cups Sweet tuba (fermented coconut sap)
- 2 cups Sweet tuba (fermented coconut sap)
- 4 pcs Biasong/suha
- 4 pcs Biasong/suha
- 4 pcs Biasong/suha
- 1 Red onion
- 1 Red onion
- 1 Red onion
- 1 inch Ginger
- 1 inch Ginger
- 1 inch Ginger
- to taste Salt
- to taste Salt
- to taste Salt
- to taste MSG
- to taste MSG
- to taste MSG
- 1 can Lemon lime soda
- 1 can Lemon lime soda
- 1 can Lemon lime soda
- to taste Red chili
- to taste Red chili
- to taste Red chili
- Tabon-tabon fruit
- Tabon-tabon fruit
- Tabon-tabon fruit
- 1 kg Pork belly
- 1 kg Pork belly
- 1 kg Pork belly
- 5 tbsp Soy sauce
- 5 tbsp Soy sauce
- 5 tbsp Soy sauce
- 8 cloves Garlic
- 8 cloves Garlic
- 8 cloves Garlic
- 0.5 cup Calamansi juice
- 0.5 cup Calamansi juice
- 0.5 cup Calamansi juice
- 2 tbsp Brown sugar
- 2 tbsp Brown sugar
- 2 tbsp Brown sugar
- to taste Black pepper
- to taste Black pepper
- to taste Black pepper
Equipment
Cutting boardKnifeBowlSpoonMortar and pestleGrillTongsKitchen shears