Sinugbaon
Sinugbaon is Bohol's signature grilled pork dish, where thick-cut pork shoulder is seasoned simply with salt and pepper then grilled over charcoal until the skin crackles and the meat stays juicy inside. The star of the plate is the sinampaloc dipping sauce — a bold mixture of sour kamias fruit, garlic, ginger, and siling haba that cuts through the richness of the pork perfectly.
Instructions
Cut the pork shoulder into thick strips about 2 inches wide and 4 inches long. Season generously on both sides with coarse salt and ground black pepper. Let it sit at room temperature for 15 minutes so the seasoning penetrates the meat.
While the pork rests, prepare the sinampaloc dipping sauce. In a small bowl, combine the sliced kamias, minced garlic, ginger, chopped siling haba, and onion. Add the fish sauce and calamansi juice, then mix well. Set aside and let the flavors meld together for at least 10 minutes.
Heat a grill pan over medium-high heat or prepare a charcoal grill. Lightly brush the grill with cooking oil to prevent sticking. Once the grill is hot, place the seasoned pork strips on the grill.
Grill the pork for about 4-5 minutes per side, turning occasionally, until the outside is nicely charred and crispy but the inside is still juicy. The skin should develop a nice crackle. Total grilling time is about 15-20 minutes depending on thickness.
While the pork finishes grilling, warm up the sinampaloc sauce gently in a small saucepan over low heat — just take the edge off the raw garlic and ginger. Do not boil, as we want to keep the sour brightness of the kamias.
Remove the pork from the grill and let it rest for 3 minutes before slicing into bite-sized pieces. Arrange on a serving platter, pour the sinampaloc dipping sauce into a small bowl alongside, and serve immediately with steamed rice.
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