Pork is so integral to the Filipino diet, it features in some shape or form at most meals. Pinoys eat pork all year round, be that a whole celebratory lechon (suckling pig) at Christmas, in snacks, at breakfast, and with fish in sinuglaw. Here are my twists on some classic Filipino dishes that you can make at home.
Sinuglaw
Sinuglaw combines smoky, fatty pork belly with the clean, tart flavours of fish ceviche. The name comes from two popular cooking methods: sugba, meaning to grill, and kinilaw, to cook by soaking in vinegar or citric acid.
Prep 20 min
Marinate 1 hr
Cook 15 min
Serves 4
1 large cucumber, halved, deseeded and cut into 1cm
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