Sinuglaw

Name: Sinuglaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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

Sinuglaw is a dish composed of grilled pork belly and fish ceviche. This can be considered as a main dish or an appetizer.

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By: Vanjo Merano 9 Comments Updated: 1/4/25

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Sinuglaw is a Filipino dish that combines grilled pork (sinugba) with fresh fish marinated in vinegar (kinilaw). Originating in Mindanao, it’s also widely enjoyed in the Visayas, where seafood is plentiful. Some say Sinuglaw is mainly served as pulutan during gatherings, but my talk with a Visayan friend revealed that it’s also a popular dish option on outdoor trips, such as beach outings, because the vinegar helps preserve it longer.

Whether it’s eaten casually or on special occasions, preparing Sinuglaw requires careful attention to balance the flavors and keep its signature taste, and that’s exactly what I’ll guide you through in this recipe.

How To Make Sinuglaw

Preparing the Tuna Base

First, place the cubed tuna in a mixing bowl and pour in ½ cup of vinegar. This first vinegar soak helps to “cook” the tuna slightly. Let it sit for around 8 minutes. Afterward, gently press the tuna pieces with a spoon or fork to help the vinegar penetrate and tenderize each cube. Once done, drain the vinegar completely to avoid an overly tangy taste in the finished Sinuglaw.

Combining Spices and Seasonings

Next, add the thinly sliced cucumber, red onion, julienned ginger, finger chilies, Bird’s eye chilies, and salt to the tuna. Mix the ingredients well. This combination gives the Sinuglaw its crunch, mild heat, and aromatic layers. The salt will also help draw out some moisture and enhance the flavor balance.

Adding Citrus and Final Vinegar Marinade

After that, squeeze the lemon over the mixture, ensuring all the juice is extracted for a fresh, citrusy flavor. Add the remaining ¾ cup of vinegar, mixing everything thoroughly to coat all ingredients. Soak the mixture for an additional 10 minutes to allow the flavors to blend well.

Incorporating the Grilled Pork

Finally, add the chopped grilled pork belly to the marinated tuna mixture. Stir carefully, making sure the pork mixes with the tuna and vegetables for an even flavor profile. Let the Sinuglaw rest for at least 1 hour; for best results, chill it in the refrigerator. The cooling time allows the flavors to meld together, bringing out the authentic taste of pork and tuna. Transfer the prepared Sinuglaw onto a serving plate. It’s now ready to be enjoyed as a refreshing appetizer or side dish.

Sinuglaw in Davao

While my recipe today combines grilled pork and tuna kinilaw, the Davao version of Sinuglaw takes it a step further. Its Sinuglaw, a local delicacy there, features green mango and jicama for added crunch and tang, especially popular in restaurant settings. Some regional recipes in Mindanao also include the unique ingredient called tabon-tabon, a rare fruit known for its tart flavor and antibacterial properties that can help reduce the “fishy” taste in seafood. For today, though, I’ll focus on the simpler version often made at home, featuring the basic, time-tested combination of pork and tuna!

Sinuglaw Ingredients

The ingredients are straightforward, featuring pork, tuna, and various spices. However, pay close attention to the proportions and adjust them based on the number of servings to ensure the vinegar doesn’t become too dominant.

1 lb Inihaw na liempo (grilled pork belly), chopped – Adds a savory, smoky depth to the dish. The fat in the pork belly balances the sharpness of the vinegar and spices. Make sure to chop it into small pieces so it mixes well with the tuna and vegetables.
1 lb fresh tuna meat, cubed – The star seafood ingredient. Cubing the tuna helps it absorb the vinegar quickly for a tangy “cooked” texture.
2 cups cucumber, seeded and thinly sliced – Brings a cooling, crunchy element that lightens the dish. Seeding it prevents excess water from diluting the flavors.
1 1/4 cup vinegar (cane, white, or coconut vinegar) – Is essential for marinating and “cooking” the tuna. It gives the dish its tangy flavor while balancing the richness of the pork.
1 medium-sized red onion, sliced – Adds a mild spice and crunch. Thin slices allow the onion’s flavor to infuse without overpowering the dish.
2 tablespoons ginger, julienned – Without ginger, the dish may taste flat and lack a slightly spicy undertone.
4 pieces finger chilies, sliced – Provide a mild heat, adding layers of flavor without overwhelming the palate. Sliced pieces let you control the spice level based on preference.
1 piece lemon – Without lemon, the dish would miss a zesty lift.
4 to 6 pieces Thai or Bird’s eye chili, chopped – These small, hot chilies bring a fiery kick to the Sinuglaw.
1 teaspoon salt – Enhances all the other ingredients, balancing the vinegar marinade and intensifying the savory and sweet notes.

Serving And Plating

To serve and plate Sinuglaw, start by transferring the mixture to a clean, wide serving dish. Arrange it neatly, make sure the tuna, grilled pork, and vegetables are evenly distributed for a balanced look. Garnish with extra slices of finger chilies or a sprinkle of fresh herbs, like cilantro, for added color and flavor. For a more festive touch, you can add some lime or lemon wedges on the side. Serve immediately or chill in the fridge for a cool, refreshing dish that’s perfect for gatherings. Sinuglaw is best enjoyed with rice or as a side to drinks.

Nutritional Breakdown and Tips for Mindful Eating

This Sinuglaw recipe provides around 300-350 calories per serving. It is rich in protein from the pork and tuna, while the vegetables add fiber and vitamins. The vinegar helps with digestion and balances the flavors. After eating, it’s important to avoid overeating by giving your body time to feel full. Try to wait at least 20 minutes before reaching for more, as this is how long it takes for your stomach to signal fullness. Drinking water or taking a short walk can also help you feel satisfied and prevent unnecessary snacking.

Grilled pork with fish ceviche Filipino recipe

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Sinuglaw