SINUGLAW


Ingredients:

1/2 kg MONTEREY PORK LIEMPO
1/4 kg tanigue fillets, cut into cubes
1/2 tsp iodized fine salt
pinch pepper

VINEGAR MIXTURE

1 tsp chopped ginger
1 pc siling labuyo, chopped
1/4 cup chopped purple onion
1 pc finger pepper, roasted and chopped
1 tbsp chopped garlic
1/3 cup cane vinegar
iodized fine salt and pepper to taste

Procedure:

  1. Mix the first 8 ingredients in a bowl. Set aside in the chiller until ready for use.
  2. Season pork liempo also with salt and pepper then grill on high heat and cook to medium doneness (about 4-5 minutes on each side). Chop the liempo into bite-sized pieces (about 1 ½ x ½“).
  3. Mix the liempo and the tanigue in the vinegar mixture and let marinate for about 30-40 minutes. Adjust seasoning as needed.
  Makes 5 servings.  

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