Sinuglaw is a Mindanao dish combining sinugba, grilled pork belly, with kinilaw, vinegar-marinated raw tuna, tossed together with onions, chili, and ginger. Originating in Davao, its name fuses the two cooking methods it unites, balancing smoky char against bright, citrusy acidity in one plate today.
Sinuglaw
For The Southern Table, Mark Tumbale and Miggy Moreno transformed regional classics like Tiyula Itum, Kurma, and Sinuglaw into contemporary plates.
I’ve always preferred fish fillets, but DPD Carinderia’s famous fish head soup in Quezon City made me wonder what else I’ve been missing.
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