Sinuglaw Recipe

Sinuglaw is an appetizer dish composed of grilled pork belly, tuna ceviche, along with chili peppers and onion. This is quite a tasty dish to nibble with, and it goes best when paired with a bottle of cold beer. Of course, this also makes a good lunch meal with a side of rice.

I think that a successful sinuglaw should have a balanced flavor. The sour components should be neutralized later on so that the dish won’t be sharp and tart to the tongue. A good way to do this is to add an ingredient that will help balance the tartness, such as cucumber. This is what Vanjo did on his sinuglaw recipe. I tried to make this a bit simpler by adding a small amount of sugar.

The first thing that you will need when making sinuglaw is to prepare the pork belly ahead of time. This means that it should have been marinated well and grilled to perfection. You may want to check this grilled pork belly recipe to see what I did.

The fresh tuna steak is the next ingredient to prepare. We are making a ceviche using this ingredient. The cubed tuna will need to cook in a mixture of lemon juice and vinegar. The citric and acetic acids from these ingredients will slowly cook the fish. The recipe below suggests an initial time of 30 minutes to marinate the fish. However, it might not be enough because it depends on the thickness of the fish and other factors. Feel free to add more time – you can even prepare this a day before so that the fish can sit on the marinade overnight (don’t forget to put the fish inside the Frigidaire).

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Sinuglaw Recipe

This is a recipe for Sinuglaw or Grilled pork belly with Tuna Ceviche

Course Fish

Cuisine Filipino

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 3

Author Daisy Merano

Ingredients

• 1/2 lb. grilled pork belly chopped
• 6 ounces fresh tuna steak cubed
• 2 pieces green chili pepper chopped
• 6 pieces red chili pepper
• Juice from 2 lemons
• 2 tablespoons white or cane vinegar
• 1 medium red onion sliced
• ¼ teaspoon powdered ginger
• ½ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

• Combine lemon juice, vinegar, powdered ginger, salt, sugar, and ground black pepper in a bowl. Stir.
• Add the cubed tuna. Cover the bowl and then marinate for at least 30 minutes. Note: the longer you marinate the better it gets.
• Add the grilled pork belly, green and red chili peppers, and onion. Toss.
• Serve immediately or let the mixture marinate longer before serving.

Nutrition

Serving: 3g