Fish ceviche and grilled pork co-mingled, it sounds so wrong. But it tastes surprisingly good! I have no idea who came up with this concoction, probably someone who was eating kinilaw (raw fish salad) and grilled pork chops or belly at the same meal, and they decided to just chop everything up and serve it together. The texture of the raw-ish fish on one end of the spectrum together with the charred chewiness of meat at the other end is a study in contrasts that just somehow seem to work together. The binding sauce is the tart vinegary dressing heavy with minced ginger, sliced onions, tomatoes and other aromatics. I made this particular serving above with some of the freshest spanish mackerel from the market in Nasugbu, and added some grilled pork that was chopped up.
A straightforward kinilaw in this photo here, was turned up a notch with the pork.
I briefly featured sinuglaw about a year ago, from our company outing at the beach, where the chefs threw together an impromptu sinuglaw with some reef fresh fish we got at the beach and some pork chops, bones and all thrown in! They chopped everything quite a bit finer than I do (fish with skin left on even), and this colorful dish was wiped out in no time. Not convinced? I can’t blame you. But the next time you do have a dish of kinilaw in front of you, and some grilled pork, mix together a small portion in a separate bowl and see if you like it. :)