Sinuglaw Recipe

A southern Filipino dish that mixes grilled pork belly with citrus-cured tuna

Prep Time5

Cook Time30

Total Time35

Course: Fish

Cuisine: Filipino

Servings:

Calories: 494kcal

Author: Daisy Merano

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.

Use fresh tuna only. Frozen tuna can work in a pinch, but it often releases too much water and turns soft. Always go for freshly caught or sashimi-grade cuts for the cleanest result. Avoid parts with sinew or connective tissue, those turn stringy and chewy, which ruins the bite. Aim for the loin or belly portion if available.
Watch your marinating time. Don’t go overboard. After 30–60 minutes, the acid will keep “cooking” the tuna, which can lead to a mushy texture if left too long in the liquid.
Charcoal-grilled pork belly works best. If you have leftover liempo, that’s great. But grilling it fresh over charcoal brings in a smoky taste you can’t get from pan-frying or oven roasting.
Soften the onion bite. Red onions can get harsh. A quick soak in cold water before adding them to the mix makes a big difference.
Adjust the spice level carefully. Red chilies can surprise you. Always taste as you go and adjust based on your heat preference, or split the dish and do two versions if you’re feeding guests.