91
Fresh and fiery
Sinuglaw
A newer take on kinilaw,
sinuglaw
is not associated with any particular
region. Rather, it’s an offshoot of our
natural eating habits. In essence, it’s
simply one’s favorite version of kinilaw
topped with char-grilled pork. Patrick
considers it the product of a natural
evolution. “It was bound to happen,” he
says. “Kinilaw is usually enjoyed during
a day at the beach. Grilled meat, or
ihaw-
ihaw
, is typically prepared alongside it.
When you’re done eating your kinilaw,
you start dipping your meat in the leftover
spicy sauce. Finally, people just started
to combine the two.”
