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 dallas filipino restaurant 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.



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