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+ servings

Sinuglaw

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4
Author: Vanjo Merano

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