It never cease to amaze us every time we travel when we devour on a local cuisine. Ultimately, these dished would ten to lose their primary purpose which is to feed our hungry stomach but more on satisfying our curiosity and quest for travel adventure. Likewise, local dishes is the best venue to learn about a destination’s local culture.
Philippines is home to a plethora of food with most of them labeled as “exotic” by non-locals. From the infamous balut to the refreshing halo-halo every province in the country has their own food for everyone to try.
One food that might tickle not just your taste buds but your flair for something unusual is sinuglaw. The word sinuglaw is coined from two common cooking methods – sinugba and kilaw. “Sinugba“is the Cebuano word for grilled while kinilaw is a local cooking method of “cooking” fish fillet with vinegar and spices .
But sinuglaw is not just an offspring of two FIlipino cooking methods but from two different dishes. Pork and fish. To the eyes, it is kinilaw ( with fish tuna) topped with grilled pork belly. The contrast of two dishes makes it very explosive. Tangy yet sumptuous, spicy and creamy, savory and moist. Sinuglaw is a must-try when you visit the Philippines.
Born in the southern city of Davao, you can still enjoy this wonderful Pinoy dish in various restaurants serving local dishes. Still, nothing can beat the authentic taste of sinuglaw in Davao. Mindanao is very famous for their kinilaw. Sinuglaw is often eaten as an appetizer as well as a pulutan. Match sinuglaw with an iced-cold beer and you will see for yourself why this dish has captured the hearts of many.