My recipe today is named after me by my mom as a result to my being skillful at concocting, mixing, inventing and cooking up various ingredients to come up a new dish. She blogged this in her own site a month ago. I am reposting it here for you, folks.
Sinuglaw or Sinugbang Kinilaw is a mixture of grilled pork and tuna kinilaw. There is no need to prepare dipping sauce for the grilled pork once it is tossed to the prepared tuna kinilaw.
Ø 1/2 kilo tuna, cubed
Ø 1/2 kilo pork belly
Ø 1/2 cup vinegar
Ø 1 medium onion, sliced
Ø 1 medium cucumber thinly sliced
Ø 1 medium ginger julienned
Ø 5 pieces lemon
Ø 1 piece hot chili
Ø Salt and pepper to taste
Ø Place the tuna in a bowl then pour the vinegar
Ø Put the sliced onion, ginger, cucumber, salt and pepper in the bowl together with the fish
Ø Leave it out for one hour in the refrigerator before you serve
Ø Grill the pork belly, cut into cubes then toss it into the kinilaw mixture