SINUGLAW ( GRILLED PORK CEVICHE )

        Among the most awaited non-events in Kadayawan Festival is the onslaught of surplus bountiful fruit harvest in the month of August. This alone attracts millions of local tourists as local fruits go their lowest price whilst being in its prime. Fruit traders from other parts of the country cash in on this event as they ship fruits outside of Davao. 

        Durian, the king of Phillipine fruits is grown extensively in Davao. The varieties are endless, but  there is a native variety, which has smallish seeds and thin, but super sweet meat. And then there are the bigger varieties like the Arancillo, Puyat and other varieties, with extra thick meat. Durian candies and Durian Jam naturally are great gifts to bring home to loved ones along with the fresh fruit. It is not uncommon for locals to eat Durian and pair it with a Coke. I am not a great fresh Durian fan, but a big fan of Durian Pie, jam, cake and candies. Maybe I should make Durian Pie again, come August and feature the same here.

Durian

        A good friend of mine deserves special mention for his original Durian concoctions. Mr. Jojo Raakin, owner of Apo ni Lola Durian Candies, single-handedly elevated Durian candies to gourmet items. His Durian bar is milky, soft and chock-full of fruit. He has also invented Durian Mallows, Durian Nuggets, Durian Yema among others. I highly recommend his products as the best of Durian confections. I can't help but be proud that his store is in Davao and his success story is so close to home. Visit his website here. Personally, I give expats and touring guests these items, and they always ask for more These items have been sent all over the world and now they accept orders online, too.

        Mangosteen is also on the cheap here. Prized for its exotic, silky, sweet-sour taste and cultivated intentionally as main ingredient for food supplements these last few years.

Mangosteen

        Rambutan is another bountiful seasonal harvest. Sweet, fleshy and satisfying. Always go for the mound of fruits with swarms of black ants. The critters tell us that these are the supersweet variety.

Rambutan

        Lanzones will keep your mouth and fingers busy. It is not unusual for one person to consume a kilo while chatting away with friends. Ants will tell you which ones are the sweetest, too. ( In Davao City, the ants come with the fruits, and they are not harmed, because everyone knows the critters are like tiny salespersons)

Lanzones

        Other fruits that are available year-round that will even go dirt cheap are bananas,( all varieties), jackfruit, guyabano or graviola, pomelo, watermelons, musk melons, santol, star apples, pineapples, avocados, dalandan, papaya and mangoes. Oranges, apples and grapes are usually imported, as our tropical climate do not support it to be grown commercially.

Guyabano

Star Apple

Santol

Dalandan

Pomelo

        Today we are making Sinuglaw or Grilled Pork Ceviche. Sinuglaw comes from two words; Sinugba or grilled and Kinilaw, meaning raw or ceviche. This is a popular dish specially in the South as those like me who cannot eat raw fish in Kinilaw, get to taste the dish minus the danger of eating raw fish if, like me you have an aversion to raw fish.

Sinuglaw

        Traditionally both can be mixed, Kinilaw with grilled pork as the dish will most probably taste the same, and the meat and the fish naturally complimenting each other in flavor. But, apart they make two very different dishes identifiably Davao and Mindanao.

        Let's make Sinuglaw!

INGREDIENTS:

1/4 kilogram or 250 grams Pork belly, salted, grilled then cubed

1/4 kilo or 250 grams white fish fillet, cubed ( optional )

1 small onion, sliced

1 green finger chili, sliced

2 tomatoes, sliced

1 thumb-sized ginger, sliced

3 T vinegar

3 pcs Calamansi, juice only

1/2 tsp salt or to taste

2 cs. bird's eye chili, sliced ( optional )

cucumber slices for garnish

PROCEDURE:

1. Place the cubed, grilled pork belly (and fish fillet) in a bowl. Add the remaining ingredients and toss lightly. Season to taste.

2. Garnish with cucumber slices before serving.

Sinuglaw up close

NOTE: Make sure you have a little of everything; cucumber, pork, fish and spices in your first bite to get a feel of how it's supposed to taste like. A melody of textures and flavors is what we are getting at. Other folks add thin slices of radishes, too. If you don't prefer spicy food, simply omit the chili.