| On Part 1 of this article we featured popular | | | | Commonly translated into the English term fish |
| Cebuano dishes like Puso, Dinuguan, Puto and | | | | paste, Ginamos is an essential part of the |
| Kinilaw. We continue on with the Cebuano dishes | | | | Cebuano cuisine. Ginamos is treated as a side dish |
| below. | | | | like wasabi is to the Japanese. Composed of fish |
| Tinola | | | | treated with salt and allowed to ferment for |
| Tinola for the Cebuanos is as important as | | | | some time, the Ginamos is a tasty dish that can |
| Chicken Stew is for Americans. It is often | | | | is used to top anything from vegetables to |
| prescribed to both children and adults suffering | | | | Lechon. |
| from colds. The Cebuano Tinola is much different | | | | Lechon |
| from its northern counterpart. Tinola should be a | | | | Lechon is whole pig roasted over smoldering |
| bit oily and cooked by sauteing spices particularly | | | | charcoal for hours. The dressed pig is placed on a |
| ginger and tomatoes. The secret to a good | | | | bamboo pole and rotated continuously. Unlike |
| Cebuano Tinola is tanglad or lemon grass which | | | | simple oven grilling, Cebuano Lechon comes with |
| gives the dish an almost heavenly aroma. | | | | the crispiest pork skin you'll ever come across. |
| Garnished with a lot of local vegetables the Tinola | | | | Most Cebuanos have their own secret seasoning |
| is a healthy and flavorful dish that should be tried | | | | recipe both for the basting liquid and the spices |
| by everyone. | | | | placed inside the pig. This has led to a very |
| Sinugba | | | | competitive Lechon market in Cebu. It is |
| Sugba is the Cebuano term for grilling. Charcoal | | | | considered by many to be the best roasted pig |
| made from coconut shells are lit up and meat is | | | | not only in the Philippines but also the whole world. |
| cooked over it. The Sinugba can commonly be | | | | This dish is listed last because it simply transcends |
| fish or pork loin. The difference between grilling | | | | anyone's expectations of Cebuano cuisine. Eating |
| and Sinugba lies in the marinade.Native vinegar is | | | | Cebuano Lechon is an experience that no one |
| used along with onions, garlic and a slew of other | | | | should ever miss! |
| spices. Sprite, the soda, is also commonly used to | | | | We end this article by reminding the Cebuano |
| prepare the marinade. Sinugba also tends to be | | | | traveler to eat in moderation. Because of the rich |
| done well with moisture guaranteed by basting | | | | flavor that is typical with Cebuano dishes it is |
| the meat often during cooking.Best served with a | | | | very easy to over eat. Remember that there is |
| serving of Kinilaw and a dipping sauce of spicy | | | | lot of types of food to try. Enjoy these |
| vinegar, Sinugba is among the tastiest Cebuano | | | | spectacular Cebuano dishes with your friends and |
| dishes you will ever get to eat. | | | | family. |
| Ginamos | | | | |