Potatoes are always ready to elevate any dish with amazing taste and texture. Like this version of the sinuglaw with crispy U.S. tater drums. Sinuglaw is a Northern Mindanao delicacy that is prepared grilled or ceviche. Served hot or cold. It's simply scrumptious any way you have it!
Ingredients
10 to 15 pieces frozen tater drums (or 120 grams)
1 piece pork liempo/belly (or 250 grams)
¼ piece cucumber, diced (or ½ cup)
1 tablespoon vinegar
½ piece medium onion, diced (or ¼ cup)
¼ piece medium ginger, finely diced (or ½ teaspoon)
1 tablespoon lemon juice
2 pieces chilies, red and green (optional)
salt and pepper to taste
Preparation
Prep Time: 15min | Cook Time: 30min
Season the pork with salt and pepper. Grill until cooked then cut into strips.
Deep fry the tater drums at 400F for 4 to 5 minutes or until golden brown.
Mix and toss all ingredients in a bowl.
Notes
Sashimi cut tuna can be used in place of pork. No need to grill the tuna meat. It can be served as a ceviche dish.
Nutrition
Calories506
Fat46.14g
Sodium213mg
Cholesterol60
Vitamin C43mg
Carbohydrates13.5g
Fiber1.3g
Protein9.24g
Potassium415mg
Sugar1.75g
Vitamin B6.243mg
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