Recipes

JP Anglo Invites Us to His Dinner Party to Show Us How He Makes Sinuglaw Tacos

October 24, 2018

JP Anglo is known as one of the champions of Negrense cuisine in Manila, with Sarsa being a top-of-mind restaurant to hit when one is craving inasal, batchoy, kansi, and other Negros favorites. But far from being traditional, Anglo’s Sarsa approaches Negrense dishes with a modern flair, making a visit to Sarsa (and their ever updating menu) always exciting. And with 5 outlets around Metro Manila, it’s clear that people are hungry for his take on the food from his hometown.

How could we possibly eat sinuglaw any other way now?

Sinuglaw is a portmanteau of sugba (meaning grill, referring to the pork belly in the dish), and kinilaw (a method of cooking raw fish with vinegar). And while it may sound strange to mix raw fish and cooked pork belly in one dish to those who have never had it, we assure you that the surprising combination is surprising in the best way. Tonight, Chef Jayps shows us how to make a Sinuglaw Taco in a deep-fried lumpia wrapper which serves as the shell.

Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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