Sinuglaw Cups Recipe

Sinuglaw Cups Recipe

This simple dish uses the rich taste of grilled marinated pork combined with the sour and tangy fish ceviche served in a crispy bite sized wanton cups.
  • 25 MINS

    Cooking Time

  • Easy


  • 15 MINS

    Prep Time

  • 4 People


  • 1/4 kg inihaw na liempo (pork belly seasoned with Knorr Sinigang sa Sampalok Mix Original then grilled), cut into cubes
  • 1 pc Knorr Pork Cube
  • 1/4 kg fresh tanigue, cut into 3⁄4-inch cubes
  • 1⁄2 pc. cucumber, sliced
  • 1 cup vinegar
  • 1 pc medium -sized red onion, sliced
  • 1 pc. 2 - inch ginger, sliced
  • 2 pcs. finger chilis, sliced
  • 3- 4 pcs. bird's eye chilli, sliced
  • 4- 6 pcs calamansi. calamansi
  • 30 pcs. wonton wrappers
  • fresh cilantro leaves, for topping

  1. This recipe may seem long but we assure you that it’ll be worth it. So, let’s begin by making the sinuglaw. First, place the tanique in a bowl with ¼ cup vinegar and leave it for 2-3 minutes only.

  2. The next step is to combine the tanique with the cucumber, onion, ginger, chillis, grilled pork belly, calamansi juice and the remaining vinegar.

  3. Throw in the mashed Knorr Pork Cube and mix this well. Then, cover the mixture and let it stand in the chiller for at least 10 minutes.

  4. Since our Sinuglaw is done, we need to make a container for it by cooking the wonton wrappers and making them into cups.

  5. Get a pot used for deep-frying and fill it with oil. Get it nice and hot over medium high heat. Press one wonton wrapper into a medium-sized ladle using a smaller ladle. While holding the two ladles, gently deep-fry the wrapper in oil until crisp, forming a cup. Place on top of a tray lined with paper towels. Do the same with the rest of the wrappers.

  6. All you need to do is to spoon Sinuglaw into the wonton cups, top it with chopped cilantro and there you go! This dish is done!

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