22 Mar2013

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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.

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A straightforward kinilaw in this photo here, was turned up a notch with the pork.

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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. :)

 

COMMENTS:

  1. linda says:

    I’ve never tasted this dish before. but it surely sounds and looks good and exciting. Ma gaya nga sometime!

    Thanks, MM, and have a good weekend!

    Mar 22, 2013 | 8:26 am

     
  2. millet says:

    nothing spells picnic for me more than sinuglaw!

    Mar 22, 2013 | 10:33 am

     
  3. myra_p says:

    I love sinuglaw.

    Mar 22, 2013 | 12:20 pm

     
  4. millet says:

    MM, i don’t know if anybody has done so already, but i just nominated this blog for Saveur’s Best Food Blog Awards 2013. Here’s the link: http://www.saveur.com/food-blog-awards/nominate-thanks.jsp;jsessionid=846C59DD2480407BEA14A98ACA755A6A.pa2_saveur?action=thanks&ID=1000014429

    Everyone, please check the link on April 26 to view the nominees, and to vote for MarketManila!

    Mar 22, 2013 | 12:42 pm

     
  5. james says:

    uso yan sa mindanao. Yung vinegar dapat coconut.

    Mar 22, 2013 | 1:11 pm

     
  6. Kasseopeia says:

    Oh sinuglaw… I don’t even know where to begin.
    I love this dish. Walang pinipiling oras – breakfast, lunch, dinner, midnight snack, 3am snack, 3pm snack… Pwede siyang pulutan, full-meal, appetizer… soup!

    When I am on a diet, I competely avoid sinuglaw. I eat 2x as much rice than I normally do.
    Like kinilaw, I eat this only at home or when made by people I know, or at a reputable dining place.

    So simple yet so satisfying!

    Mar 22, 2013 | 1:20 pm

     
  7. Slightly Epicurean says:

    Sinuglaw is a very famous pulutan in our barkada. A husband of a friend who learned this dish from Dumaguete while growing up makes the best Sinuglaw I have ever tasted.

    Mar 22, 2013 | 1:25 pm

     
  8. Papa Ethan says:

    I love sinuglaw, too! Though i prefer the pork component to be a bit chewy and crunchy (pork ears or cheeks perhaps) and slightly burnt. These rough edges provide a good counter to the silky softness of the fish kinilaw.

    Mar 22, 2013 | 2:25 pm

     
  9. Walter Robles says:

    You just made me drool on my keyboard!

    Mar 22, 2013 | 2:58 pm

     
  10. Botchok says:

    My favorite! I like this more than the plain kinilaw itself. I only learned about sinuglaw about five years ago, when we came home for a vacation in Pinas. We went out for a drink in a popular grill & restaurant in Greenhills and i just saw it in their menu, i instantly liked it and been my favorite ever since. Though i can’t find any Filipino restaurant here in California that serves this dish, so i just try to make my own version whenever i craved for it!

    Mar 22, 2013 | 3:57 pm

     
  11. lee says:

    Sinuglaw makes me want to go home now.

    Mar 22, 2013 | 7:36 pm

     
  12. kristin says:

    Pahingi! positively drooling and imagining now a beach picnic! ….and we are in the middle of our cold.cold northern winter ….

    Mar 22, 2013 | 10:28 pm

     
  13. LT says:

    Looks great, MM!

    That’s definitely a popular Cebuano dish especially during a beack outing. Hhmmmm, maybe we should have that once lent is over (I gave up pork and beef for lent).

    Mar 23, 2013 | 1:31 am

     
  14. PITS, MANILA says:

    i’m thinking of making this, separately at first and then just combining them …

    Mar 23, 2013 | 6:32 am

     
  15. onix says:

    in davao we call this ” kinilaw na gi hugaw hugawan ug pork chop ” yum yum
    but i prefer using malasugue (swordfish) than tuna unless its really sashimi grade.. a variation is adding coco milk and biasong , a type of local lime

    Mar 23, 2013 | 9:12 am

     
  16. max says:

    i’m ignorant of this dish…looks yummy

    Mar 23, 2013 | 11:43 am

     
  17. xy says:

    This is very common in Northern Mindanao particularly Cagayan de Oro. Sinuglaw has been one of my favorite since I was young. This dish also perfects beach outings, casual picnics and get-togethers.

    Mar 24, 2013 | 1:24 am

     
  18. Maki says:

    wow.. this is a good idea to combine fish and grilled pork… very nice.. :D

    Mar 24, 2013 | 12:24 pm

     
  19. christina says:

    Looks very delicious. Reminds me of our trip from Cagayan de Oro and Camiguin. I think they have the best kinilaws/sinuglaws in the country.

    Mar 25, 2013 | 10:10 am

     
  20. Kasseopeia says:

    “kinilaw na gi hugaw hugawan ug pork chop” –> this made me laugh out loud… then drool.

    Mar 25, 2013 | 11:12 am

     
  21. NYC_girl says:

    I’ve had sinuglaw in Davao…yummy There’s also a Filipino resto here in NY where they serve sinuglaw.

    Mar 28, 2013 | 12:26 am

     
  22. Marissewalangkaparis says:

    sinuglaw is so good…yummm…

    Mar 28, 2013 | 3:25 pm

     
  23. Mike De Guzman says:

    it’s been years since I’ve eaten this in my trips to Cebu and GenSan

    Mar 29, 2013 | 2:40 pm

     
  24. Panlasang Pinoy Meaty Recipes says:

    Your version of sinuglaw looks better than on your company outing. So which taste better the Spanish mackerel or the reef fish?

    Apr 3, 2013 | 11:48 pm

     
 

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