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.
Who knew that the marriage of “Inihaw na liempo” and “Kinilaw na Tuna” would produce such a fine offspring? This dish, though simple easy to make, is something to die for.
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.
Sinuglaw Recipe
Ingredients
- 1 lb Inihaw na liempo (grilled pork belly), chopped
- 1 lb fresh tuna meat, cubed
- 2 cups cucumber, seeded and thinly sliced
- 1 1/4 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
Watch the cooking video:
Cooking Procedure
- Place the tuna meat in a bowl then pour-in 1/2 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 3/4 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!
Number of servings (yield): 3
My rating
i’ve never heard of this before. Thanks vanjom! Will definitely give this a go next time i have liempo at home!
we have this all the time when i was still in davao. nakakamiss tuloy! thanks for sharing.
Nakakagutom, this is yummy.. tried this during our Fiesta sa Nayon-HRM Day in our school.. :=)