Sinuglaw

Print Recipe

A Filipino dish from Mindanao that combines grilled pork and tuna fish marinated in vinegar

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Main Course

Cuisine: Filipino

Keyword: inihaw, kilawin, kinilaw, pulutan, sinugba

Servings: people

Calories: 734kcal

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.
1 lb fresh tuna meat, 1 1/4 cup vinegar
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.
2 cups cucumber, 1 medium sized red onion, 2 tablespoons ginger, 4 pieces finger chilies, 4 to 6 pieces Thai or Bird’s eye chili, 1 teaspoon salt
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.
1 piece lemon, 1 1/4 cup vinegar
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).
1 lb Inihaw na liempo
Transfer to a serving plate then serve.
Share and enjoy!

Notes

How to Fix an Overly Sour Sinuglaw

The biggest mistake when preparing Sinuglaw is using too much vinegar, which can make the dish too sour and overpower the natural flavors of the tuna and pork. If this happens, you can fix it by adding more tuna, grilled pork, or vegetables like cucumber and onion to balance the taste. Another option is to add a small amount of sugar.

Nutrition