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
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
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
Instructions
- 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!
Nutrition
Serving: 4g
beancounter says
August 31, 2010 at 7:38 pmi’ve never heard of this before. Thanks vanjom! Will definitely give this a go next time i have liempo at home!
maine says
September 23, 2010 at 4:35 pmwe have this all the time when i was still in davao. nakakamiss tuloy! thanks for sharing.
MJ says
March 10, 2012 at 7:13 amNakakagutom, this is yummy.. tried this during our Fiesta sa Nayon-HRM Day in our school.. :=)
Cj says
January 3, 2014 at 9:18 pmHello Mr. Merano, im a big fan of your website.. Your recipes helped me a lot especially in times when i crave for some of our traditional recipes in the Philippines. I just have 2 questions, where do you buy malunggay leaves and fresh tuna here in the US???
Thanks,
CJ
Vanjo Merano says
January 4, 2014 at 11:07 amCJ, these are usually available in Asian and Filipino stores here in Chicagoland.
analyn buaquina says
December 29, 2015 at 9:34 amI want to cook pork and beef for new year. What special dish you may suggest. I am pork lover and my husband as well. Thanks and God bless.
Jessy Lim says
April 22, 2016 at 6:14 pmOne of the best I have sinuglaw was in Tacloban City at a restaurant called Ocho.
Vanjo Merano says
April 23, 2016 at 9:02 amThanks for the information. I hope to try some of the dishes in Tacloban when I get to visit the place.