Sinuglaw
Sinuglaw, a culinary masterpiece, orchestrates a symphony of flavors by harmonizing the smoky richness of pork belly with the fresh tanginess of fish ceviche. Derived from the Filipino words "sugba," meaning to grill, and "kinilaw," referring to the art of marinating in vinegar or citric acid, its name mirrors the amalgamation of two popular cooking techniques.
Preparation Time: 20 minutes
Marinating Time: 1 hour
Cooking Time: 15 minutes
Serves: 4
Ingredients:
A substantial cucumber, halved, deseeded, and diced into 1cm cubes.
A red onion, peeled and finely diced.
Finely minced ginger, about 15g in quantity.
Two bird's eye chillies, finely chopped.
Calamansi juice or lime juice, approximately 30ml.
Filipino cane or coconut vinegar, around 250ml.
Salt and black pepper for seasoning.
Sushi-grade sea bream fillet, about 300g, cut into 2cm cubes.
Boneless pork belly, with skin, weighing 300g.
Instructions:
In a capacious bowl, blend the cucumber, onion, ginger, chillies, calamansi juice, 60ml of vinegar, a pinch of salt, and ground black pepper. Allow the amalgamation to cool and marinate in the refrigerator for nearly an hour.
Meanwhile, marinate the sea bream in the remaining vinegar and refrigerate for ten minutes. After marination, gently drain the fish and extricate any surplus vinegar with a delicate touch.
While the fish marinates, grill the pork belly until perfection, rendering it with crisp crackling. Let the grilled delight cool to room temperature before cutting it into chunks, attaining a uniform size akin to the bream.
Tenderly combine the pork belly and bream with the marinated cucumber mix. Elevate the symphonic sinuglaw onto a platter or bowl, where it awaits to gratify your palate.
Pork Belly Sisig
Venturing into the realms of this "pulutan" dish, Pork Belly Sisig, we eschew the traditional pig's head and liver, opting instead for the luscious pork belly, juxtaposed against the fiery tang of the sauce. A harmonious duet of spice and tang unfolds, making it the perfect companion for an ice-cold beer. Alternatively, relish this culinary marvel in the company of the quintessential Filipino staple—jasmine rice.
Preparation Time: 10 minutes
Marinating Time: 1 hour
Cooking Time: 30 minutes
Serves: 4
Ingredients:
Skin-on, boneless pork belly, weighing 500g, cut into 2½cm-thick slices.
Soy sauce, preferably Filipino, like Datu Puti, about 30ml.
Calamansi juice or lime juice, around 30ml.
Three peeled and minced garlic cloves.
Salt and black pepper for seasoning.
Two tablespoons of vegetable oil.
One red onion, finely diced after peeling.
Approximately 60g of mayonnaise.
Two finely sliced spring onions, reserving the green tops for garnish.
Two bird's eye chillies, finely sliced.
Four medium eggs for optional serving.
Instructions:
Preheat the oven to 200°C (180°C fan)/390°F/gas 6. In a bowl, embrace the pork slices with half of the soy sauce, half of the calamansi juice, half of the minced garlic, and a sprinkle of salt and ground pepper. Ensuring the pork is well-coated, transfer it to a rack on an oven tray, allowing it to roast for approximately 20 minutes or until perfection.
Once the pork is cooked, let it cool before coarsely chopping it into small cubes, exuding a rustic charm to its appearance.
In a frying pan over medium-high heat, add the oil and sauté three-quarters of the diced onions until they attain a translucent demeanor. Incorporate the remaining garlic into the sauté for an additional minute. Subsequently, introduce the cubed pork, sautéing it for three to four minutes to achieve the desired warmth. Stir in the remaining soy sauce, mayonnaise, spring onion whites, and chillies, continuing to stir-fry for about five minutes.
Present the delectable sisig on a platter, adorned with optional fried eggs, and embellish with sliced spring onion greens and the remaining citrus juice, bestowing an aesthetic and tantalizing appeal to the dish.
Longganisa
Enveloped in the essence of spiciness, garlic, and a gentle caress of sweetness, Longganisa, a Filipino sausage akin to Spanish chorizo, beckons the senses on a delightful journey. Embrace the Filipino-breakfast-style by pairing it with garlic fried rice and a fried egg, fondly referred to as "longsilog," or partake in an adventure of creativity by shaping the sausage mixture into delectable burger patties, forging your unique version of a sausage-and-egg muffin.
Preparation Time: 5 minutes
Resting Time: 2 hours+
Chilling Time: Overnight
Cooking Time: 10-12 minutes
Makes: 12 sausages
Ingredients:
Pork mince, weighing 1kg, with a high (30%) fat ratio, best obtained from a butcher as supermarkets typically sell pork mince with an 8%-12% fat content.
Soy sauce, ideally Filipino, like Datu Puti, around 35ml.
Filipino cane or coconut vinegar, approximately 35ml.
Soft light brown sugar, about 100g.
Finely minced garlic, approximately 150g.
One tablespoon of annatto powder (also known as achiote) or sweet paprika.
Table salt, approximately 15g.
Freshly ground white pepper, approximately 5g.
Optional: One 120cm-long sausage casing.
Olive oil, for frying.
Instructions:
In a large bowl, harmonize all the ingredients except the sausage casings and olive oil, ensuring a thorough amalgamation. Alternatively, simplify the process by using a stand mixer with the paddle attachment. Allow the mixture to rest in the refrigerator for two to three hours, granting the flavors a chance to intermingle and the sausage mix to attain firmness—a pivotal step for optimal results.
If you opt for sausage casings, soak them in cold water for 30 minutes, then drain and refrigerate. Transfer the sausage mix to a sausage stuffer, feeding the casing through the nozzle, and tie a tight knot at the end. Fill the casing with the sausage mixture, twisting it every 10cm to seal each section. Refrigerate the sausages uncovered overnight. Alternatively, shape the meat mix into enticing patties and chill.
To cook the sausages, coil them in a pan, add a splash of water, cover, and cook over low heat until the water evaporates. Gradually introduce a drizzle of oil and gently pan-fry the sausages, turning them until both sides exhibit a luscious brown hue and are thoroughly cooked. For those pursuing the path of sausage "burgers," fry them in a little oil until each side bears the mark of a flavorful sear.
Revel in the sumptuous longganisa either Filipino-breakfast-style or relish its creative rendition in the form of sausage-and-egg muffins—the realm of culinary delight awaits your embrace!
