Sinuglaw is very popular appetizer dish in many restaurants. The term "sinuglaw" came from the Visayan word "sinugba" means grilled and "kinilaw" means to cook by soaking in vinegar and other spices. Originally, it is a mixture of Grilled Pork Belly or Sinugbang Baboy Liempo and fresh tuna with vinegar and vegetables. But in this version, I only use grilled pork.
How to make Sinuglaw?
- 1 kilogram grilled pork belly
- 3 pieces lemon or 8 pieces calamansi
- 1 1/2 cup vinegar
- 3 cucumber
- 3 tbsp ginger
- 2 tsp salt
- 1 onion
- 1 tsp pepper
- 1 tsp sugar
- In a bowl, put the grilled pork belly.
- Add cucumber, ginger, onion, vinegar, salt, pepper, sugar, lemon/calamansi. Mix thoroughly.
- Let the mixture stand for at least an hour or you can refrigerate if you want.
- Transfer to a plate, then serve.
- Share and happy eating.
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