25 Nov 2021
Sinuglaw is a dish composed of grilled pork belly and fish ceviche. This can be considered as a main dish or an appetizer. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid.
by Phoebe Chat Legaspi
Step 1 Let’s begin by making a marinade. Start by diluting some Knorr Pork Cubes in olive oil, then rub it all over the pork belly. After 5 minutes, char grill the pork belly until cooked through and cut the belly into thin slices that measure around ½” to 1”. Set these aside.
Step 2 Next, place the salmon and vinegar in a glass bowl or any food grade bowl, and soak them for 8 minutes. IMPORTANT TIP: Don’t use an aluminium bowl in soaking the salmon in with the vinegar because when aluminium and acid come in contact, it creates a chemical reaction and will make the food toxic.
Step 3 Now, combine the cucumber, green and red bell peppers, and onion. Add the grilled pork belly in and mix thoroughly.
Step 4 Give your Sinuglaw a good sprinkle of Knorr Liquid Seasoning and add salt and pepper if preferred.
Step 5 Enjoy Sinuglaw Salmon cold as an appetizer or as a snack, it will surely refresh your day.