Sinugba and Kinilaw is famously known as Sinuglaw, its a combination 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.
Sinugbat at Kinilaw Recipe
- 1 lb Inihaw na pork belly, (chopped)
- 1 lb fresh Tangegue meat, cubed
- 2 cups cucumber, seeded and thinly sliced
- 1¼ cup vinegar (cane, white, or coconut vinegar)
- 1 medium sized red onion, sliced
- 2 tablespoons ginger, julienned
- 4 pieces finger chilies, sliced
- 2 piece lemon
- 1 teaspoon salt
- Place the tuna meat in a bowl then pour-in ½ cup of vinegar. Soak for 8 minutes.
- Using a spoon of fork, press the Tangegue meat lightly.
- Drain the vinegar then combine cucumber, onion, ginger, finger chili, and salt. Mix well.
- Squeeze the lemon until all the juices are extracted then pour-in the remaining ¾ cup vinegar. Mix well and soak for 10 minutes.
- Put-in the Inihaw pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
- Transfer to a serving plate then serve.
- Share and enjoy!
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