Kinilaw comes from the Visayan word "Kilaw" or to eat as raw. That is why a Kinilaw is made up of raw ingredients which is prepared and served without cooking. The ingredient that “cooks” it is usually vinegar or kalamansi (native citrus). Tuna kinilaw is a popular dish in Davao where tuna is fresh and readily available.
Sinuglaw is a very popular appetizer dish in many restaurants in Cebu and Davao, ideal as pulutan. It is a mixture of Grilled Pork Belly or Sinugbang Baboy Liempo cut into small pieces and fresh Tuna with vinegar and vegetables. The name “Sinuglaw” came from the Visayan word Sinugba means Grill and Kinilaw which means means to cook by soaking in vinegar and spices.
This Dinuguan recipe, a Filipino dish, made by stewing cubed pork in vinegar, chili peppers and pig's blood. It is tangy, savory and can be made hot and spicy. Aside from pork meat, others use pork ears, intestines and other pig innards. Pig's blood are sometimes bought in liquid form. That's why some Dinuguan are too liquidy and not thick enough.
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