No verified photo yet. We would rather show you the name than a picture that is not the real dish.
A contraction of sinugba (grilled) and kinilaw (ceviche): Davao puts charcoal-grilled pork belly and raw fish 'cooked' in vinegar and calamansi with ginger, onion and chili on the same plate. Fatty and sour at once, it is the king pulutan of the city's beer tables.
Ingredients
300 g very fresh white fish (tanigue or tuna), cubed
200 g pork belly
1/2 cup cane vinegar + juice of 4 calamansi
1 tbsp julienned ginger
1 red onion, sliced
1-2 siling labuyo chilies
Salt and pepper
280–400 kcal per typical serving.
1 pulutan/starter serving (estimated from the typical recipe)