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Saturday, April 23, 2016

Sugbang panga

How to make Sugbang panga recipe - "grilled jaw of tuna" Panga is a highly flavorful and very oily portion of tuna. Wharf hands or stevedores eat lots of panga because this part used to be discarded by tuna exporters.

Not too dark, tuna jaw has become a great Filipino delicacy. Best partners of Sugbang Panga are Ensalado Paborito, Singkamas and Wansuey salad and, of course, the Ihaw-ihaw sauce.

1 pc. panga (tuna jaw)
3 tbsp. soy sauce
1 tsp. sugar
1/2 tsp. chili sauce

1. Marinate panga for 15 minutes.

2. Grill panga, boneside, over hot coals. Turn panga around and grill meaty side over searing hot coals.
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