Sinuglaw is a dish composed of grilled pork belly and fish ceviche. This can be considered as a main dish or an appetizer. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid.
Which restaurants in Manila do you think serve the best Sinuglaw? How about in Cebu and Mindanao?
Try this Sinuglaw recipe and let me know what you think.
- Serves: 4
- Serving size: 4
- 1 lb Inihaw na liempo (grilled pork belly), chopped
- 1 lb fresh tuna meat, cubed
- 2 cups cucumber, seeded and thinly sliced
- 1¼ cup vinegar (cane, white, or coconut vinegar)
- 1 medium sized red onion, sliced
- 2 tablespoons ginger, julienned
- 4 pieces finger chilies, sliced
- 1 piece lemon
- 4 to 6 pieces Thai or Bird’s eye chili, chopped
- 1 teaspoon salt
- Place the tuna meat in a bowl then pour-in ½ cup of vinegar. Soak for 8 minutes.
- Using a spoon of fork, press the tuna meat lightly.
- Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
- Squeeze the lemon until all the juices are extracted then pour-in the remaining ¾ cup vinegar. Mix well and soak for 10 minutes.
- Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
- Transfer to a serving plate then serve.
- Share and enjoy!