WATCH: How to Make Sinuglaw

Grilled liempo + tuna kinilaw = super good!

Grilled liempo has to be one of the most delicious and irresistible meats you will ever eat. It's a simple enough recipe to make and grilling it boosts the overall appetizing qualities of the popular pork cut: it's soft, tender, juicy, and meaty, with just enough layers of fat to keep it from drying out as it cooks.

Most of all, the charcoal flavor that it develops as it's being grilled is unbeatable! No other way of cooking can compare when meat has been grilled. It's truly one of the most delicious ways to cook pork. 

Meanwhile, we also live in a country surrounded by waters where it's teeming with fresh seafood, and it's a bounty not all countries can boast of having. We have some of the best tuna in the world, and it's no wonder that we've developed ways of cooking it that elevate it from your everyday meals. 

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One of these unique ways is the kinilaw (or the kilawin depending on where you're from). It's a ceviche-style dish that uses the local coconut vinegar to gently "cook" the raw tuna chunks. The result is delicious and tender bites of tuna that you can actually claim are no longer raw. The cucumber chunks, onions, and chili make this dish better, too. 

Now just imagine putting these two delicious dishes together, and you get sinuglaw. It's a wonderful dish that successfully marries two very different dishes.

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Sep 17, 2013

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