Sinuglaw
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.
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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.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Sinuglaw
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 Information
Watch the cooking video:
Jessy Lim says
One of the best I have sinuglaw was in Tacloban City at a restaurant called Ocho.
Vanjo Merano says
Thanks for the information. I hope to try some of the dishes in Tacloban when I get to visit the place.
analyn buaquina says
I 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.
Cj says
Hello 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
CJ, these are usually available in Asian and Filipino stores here in Chicagoland.
MJ says
Nakakagutom, this is yummy.. tried this during our Fiesta sa Nayon-HRM Day in our school.. :=)
maine says
we have this all the time when i was still in davao. nakakamiss tuloy! thanks for sharing.
beancounter says
i’ve never heard of this before. Thanks vanjom! Will definitely give this a go next time i have liempo at home!