Sinuglaw
Enjoy smoky grilled pork belly and succulent tuna ceviche with cucumbers, onion, and chilis in one mouthwatering dish! Sinuglaw is a fusion of two classic dishes, the Sinugba and Kinilaw. It’s perfect as an appetizer with an ice-cold beer or a main with steamed rice!
What is Sinuglaw
Sinuglaw is a popular dish from the Visayas and Mindanao regions that combines two cooking methods, sinugba, and kinilaw. It is a refreshing and light dish with the smoky flavors of grilled pork liempo and tangy succulent tuna cubes. The cucumber gives the dish a nice crunch, and the chili peppers add a kick of spice.
Sinugba refers to meat cooked on a grill over hot coals, while kinilaw is raw fish marinated in vinegar or citrus juice and spices. Sinugba came from the Cebuano word sugba, which means “to grill or barbecue, and kinilaw is derived from the Visayan term kilaw, which translates as “to eat fresh.”
Tossing the tuna fillet in vinegar and calamansi juice cooks off the fish. The fish’s proteins slowly denature due to the acidic marinade, much as they would during heating or cooking.
Ingredient notes
- Calamansi Juice– adds a fruity tang to the marinade, helps tenderize the pork belly, and cooks off the tuna. You can also use lemon or lime juice as alternatives.
- Pork Liempo– refers to the pork cuts from the belly or sides of the pig.
- Tuna Fillet– yellow-fin tuna. For best results, use the freshest sushi or sashimii-grade tuna. You can also use other fish with firm and fleshy meat, such as marlin, grouper, or cod.
- Cucumber- adds a cool and refreshing crunch and flavor to the dish. It helps balance the tartness of the vinegar and calamansi juice.
- Vinegar– like the calamansi juice, the acid in the vinegar cooks the fish.
- Onion- I used red onion for this recipe as it adds a nice color and has a mild, spicy-peppery flavor. You can also use white or yellow onion.
- Chili peppers– Thai and finger chili peppers add a delicious bite. You can adjust the amount according to the desired heat.
- Ginger– adds a spicy zing to the dish and reduces the fishy odor and flavor of the tuna.
- Sugar- balances the flavor of the dish.
- Salt & pepper– season to taste
Sinuglaw cooking tips
- Use a non-reactive bowl, preferably glass or stainless steel, when mixing the marinade for the tuna. Avoid using aluminum or copper bowls as they might react with the acids.
- Remove the seeds from the cucumber to keep from watering down the mixture.
How to Serve and Store
- Enjoy Sinuglaw as an appetizer (pulutan) with your favorite ice-cold booze. It also makes a delicious lunch or dinner with steamed rice.
- This dish is best enjoyed freshly made as the acidic marinade continues to cook the tuna and break down the protein in the pork, making them mushy. If you want to make it ahead, I suggest storing the ingredients in the refrigerator separate from the marinade and toss together when ready to serve.
Sinuglaw
Equipment
- Grill
Ingredients
- 6 tablespoons calamansi juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound pork belly, cut into serving pieces
- 2 medium cucumber, peeled, seeded, cut into cubes
- 1 pound tuna fillet, cut into cubes
- 1/2 cup vinegar
- 1 tablespoon sugar
- 1 large red onion, peeled and sliced
- 3 pieces green chili peppers, cut thinly on a bias
- 2 thumb-size ginger, peeled and julienned
- 3 pieces Thai chili peppers, cut thinly on a bias
Instructions
- In a bowl, combine 1/4 cup calamansi juice, 1/2 teaspoon of the salt, and pepper. Add pork and marinate for about 30 minutes.
- Peel, deseed cucumber, and cut into cubes. Set aside.
- Cut tuna fillet into cubes. Set aside.
- In a bowl, combine vinegar, 2 tablespoons calamansi juice, 1/2 teaspoon salt, sugar, red onions, cucumber, green chili peppers, ginger, and Thai chili peppers.
- Add tuna fillet and toss to combine. Cover and refrigerate.
- Grill pork. Remove from heat and cut into serving pieces.
- Add grilled pork to the tuna mixture and toss to combine.
- Transfer to a serving bowl and garnish with peppers.
Video
Notes
- Use a non-reactive bowl, preferably glass or stainless steel, when mixing the marinade for the tuna. Avoid using aluminum or copper bowls as they might react with the acids.
- Remove the seeds from the cucumber to keep from watering down the mixture.
