Sinuglaw
Sinuglaw is a fusion of sinugba and kinilaw, two classic Filipino dishes including smoky grilled pork belly and succulent tuna ceviche with cucumbers, onion, and chilis. This dish is perfect as an appetizer with an ice-cold beer or a main with steamed rice!
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.
Nutrition
Calories: 801kcalCarbohydrates: 11gProtein: 38gFat: 66gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 30gCholesterol: 125mgSodium: 670mgPotassium: 725mgFiber: 2gSugar: 6gVitamin A: 2576IUVitamin C: 20mgCalcium: 45mgIron: 2mg
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