Pork Sinuglaw

 

Pork Sinuglaw (Grilled Pork Salad with Vinegar Dressing)

Sinuglaw mainly comes from the two words Sugba (which means to grill) and Kinilaw (which means to cook in acid or vinegar)

Usually, a Kinilaw consists of fish, but this recipe is very simple. You just need your grilled pork, cucumber, and tomatoes. Whether you’re on a beach or just at home, this will surely satisfy your appetite! 

Recipe:

Ingredients:

For the Grilled Pork

• 400g pork belly
• 1/2 tbps sugar
• 2 cloves garlic, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 pcs of Calamansi Juice

Vinegar Dressing

• 1/2 cup vinegar
• 1 tsp sugar
• 1/2 tbsp pepper
• 1/2 tsp salt

For the Salad

• 2-3 tomatoes, cut into cubes (without seeds)
• 1 whole small to medium sized cucumber, cut into cubes (without seeds)
• 1/2 large onion, diced

Instruction: 

1. Marinate the pork with sugar, chopped garlic, calamansi juice, salt, and pepper. Let it marinate for at least an hour or it’s best if it’s overnight.
2. Grill the pork belly on a griller. To have tender and juicy pork belly, the key is first grilling each side for two minutes, then keep flipping the pork after every 1 minute. You can do this about 3 times or more until the pork is cooked. The best way to know if the pork is cooked is using kitchen scissors. Cut the pork, from the center, in half, if the inside is not pinkish anymore and you were able to cut the pork easily, then it’s done. Do not overcook it because it will make it hard. Then, after grilling, slice the pork belly into small pieces. 
3. In a small bowl, prepare your vinegar dressing by mixing all the ingredients together. Set it aside.
4. In a mixing bowl, add your cucumber, tomatoes, onions, pork, and the vinegar dressing. Mix them altogether. 
5. Place in a serving dish and it’s ready!