If you love that smoky grilled pork belly and the tangy, refreshing taste of tuna ceviche, then you’re in for a treat! These two dishes already make a killer combo, but this time, we’re going to somehow mash them together to create Sinuglaw. Trust me, once you try it, you’ll be hooked! The first time I had it, I wasn’t sure about the smoky flavor mixing with a hint of vinaigrette, but it turned out surprisingly good!

What is Sinuglaw?

The word sinuglaw comes from two Filipino words: ‘sugba,’ which means “grilled,” and ‘kinilaw,’ which refers to raw fish marinated in vinegar and citrus. So basically, sinuglaw is the mix of grilled pork and raw fish, combining two classic Filipino cooking styles into one tasty dish. You’ll usually find Sinuglaw in beach towns or coastal areas like Davao and Cebu. It’s the kind of dish people love to enjoy by the pool or at the beach, or even as a starter with cold drinks. It’s perfect for those laid-back, sunny days. This recipe is a milder take on Vanjo’s Sinuglaw recipe — we toned down the vinegar and citrus a bit, so it’s a bit more laid-back but still packed with flavor.

So, what does Sinuglaw taste like? It has this awesome mix of flavors from the grilled meat that gives you that smoky, crispy bite, while the ceviche brings a fresh, tender feel. The citrus marinade adds a nice tang, but it’s not too sour. You also get a bit of freshness from the spices which balance everything out.

How to Make Sinuglaw

Leftover grilled pork belly works great here, and we also have some tuna ceviche recipes you can try. With these two, everything comes together easily.

Prepare the Tangy Marinade – Start by mixing lemon juice, vinegar, powdered ginger, salt, sugar, and black pepper in a bowl. This step is important because it helps blend all the seasonings together.
Marinate the Tuna – Next, add the cubed tuna to the bowl and stir it in with the marinade. Cover the bowl and let it sit in the fridge for at least 30 minutes. The tuna will soak up the flavors, and the longer it marinates, the more flavorful it becomes. Just remember, you can marinate it longer if you want a stronger taste. This will be your ceviche.
Add the Grilled Pork and Spices – Once the tuna’s ready, toss in the chopped grilled pork belly, chili peppers, and sliced red onion. Give it a good mix to evenly distribute everything. The grilled pork adds that smoky crunch, and the chili and onion bring in a little spice and freshness.
Let the Flavors Blend – You can serve it right away, but if you have time, letting it sit for a bit longer in the fridge can help the flavors blend even more.

How to Serve Sinuglaw

Just scoop the mixture onto a plate or bowl. It’s great as a starter or side dish, especially when you pair it with cold drinks like beer or fresh coconut water to balance out the tanginess. If you’re hosting, you can serve it family-style so everyone can help themselves. The Filipino way is to pair it with rice to make it a full meal. It also goes really well with other grilled dishes or some veggies on the side.

How Long Can Sinuglaw Stay at Room Temperature

Since sinuglaw has vinegar and calamansi, it can stay out at room temperature for about 1-2 hours without going bad. The acid helps keep the fish a little longer, but if you’re not eating it right away, it’s better to pop it in the fridge. If it sits out too long, especially when the room is warm, the fish might not stay as fresh. So, it’s best to keep it chilled until you’re ready to dig in.

Tips & Tricks in Making Sinuglaw

When making sinuglaw, there are a few things to remember to make sure it turns out awesome. Here are some tips to help you avoid any common mistakes and get that perfect mix of flavors and textures.

Don’t Let the Fish Marinate Too Long – You want the fish to soak up the flavors, but if you leave it in the vinegar too long, the fish gets a weird texture.
Go for Fresh Fish – Fresh tuna (or whatever fish you’re using) really makes a difference. Old fish can ruin the taste and feel of the dish.
Grilled Pork is a Must – The grilled pork belly gives sinuglaw its smoky, crispy goodness. Don’t use plain or boiled pork—it’s just not the same.
Balance the Vinegar – Vinegar and calamansi add a nice tang, but too much can make it too sour. A little goes a long way.
Watch the Chili – You want a bit of heat, but don’t overdo it. The chili should give it a nice kick, not overwhelm everything else.

So, to sum it up, just keep these tips in mind, and you’ll have a tasty, well-balanced sinuglaw every time. Ready to give it a go? Grab your ingredients and start cooking—you’re going to love how it turns out!

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Sinuglaw Recipe

Sinugba (grilled pork) and Kinilaw (fish ceviche) in one dish

Course Fish

Cuisine Filipino

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 494kcal

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.
Juice from 2 lemons, 2 tablespoons white or cane vinegar, ¼ teaspoon powdered ginger, ½ teaspoon sugar, ½ teaspoon salt, ¼ teaspoon ground black pepper
Add the cubed tuna. Cover the bowl and then marinate for at least 30 minutes. Note: the longer you marinate the better it gets.
6 ounces fresh tuna steak
Add the grilled pork belly, green and red chili peppers, and onion. Toss.
1/2 lb. grilled pork belly, 2 pieces green chili pepper, 6 pieces red chili pepper, 1 medium red onion
Serve immediately or let the mixture marinate longer before serving.

Notes

In every kinilaw (Filipino ceviche), citrus is usually the go-to, but in this recipe, I used cane vinegar. You can totally use white vinegar if that’s what you have on hand—it’ll still give you the same taste. But honestly, it’s just best with either citrus or cane vinegar for that authentic kick!
Charred pork belly is definitely the way to go for that smoky, fatty flavor in sinuglaw. The acidity from the marinade cuts right through the richness of the pork. Other cuts of meat just don’t give you that same perfect balance.
Smaller fish doesn’t really work well for tuna ceviche in this recipe because we need a firmer, smoother texture. It pairs better with the crunchy pork belly that way. You want that nice contrast in texture, so go for a chunkier cut of tuna.

Stick to the right proportions in this recipe to get a milder version of Panlasang Pinoy’s sinuglaw. But hey, if you’re into a stronger flavor, feel free to try his version!

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