Sinuglaw (Cured Tuna and Grilled Pork)

Sinuglaw (Cured Tuna and Grilled Pork)

Sinuglaw is a dish composed of grilled pork belly and Filipino fish ceviche. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid.

Sinuglaw (Cured Tuna and Grilled Pork)

Recipe by Felice TakamatsuCourse: Lunch, DinnerCuisine: FilipinoDifficulty: Easy


Prep time


Cooking time


Curing time



This dish is a combination of 2 Filipino dishes – Inihaw na Liempo and Kinilaw. Both delicious on their own but also amazing together.


  • ½ pound grilled pork belly (see liempo recipe: calamansi version or banana ketchup version

  • ½ pound sushi-grade tuna, large dice

  • 1 cup white sugarcane vinegar or coconut vinegar

  • Kosher salt and freshly ground pepper

  • 2 tablespoons fresh ginger, minced

  • 2 tablespoons red onion, minced

  • 1 long green chili (i.e. Anaheim peppers), seeded and minced

  • 2 Thai chilis, minced

  • 1 lemon, juice and zest

  • 1 tablespoon fish sauce

  • 1 cup cucumber, peeled, seeded, and diced

  • ¼ cup cilantro

  • ¼ cup cherry tomatoes, quartered


  • In a glass bowl, toss tuna with vinegar and a pinch of salt and pepper. Cover and refrigerate. Toss the fish mixture from time to time, let rest for at least 10 minutes or for 2-3 hours in the refrigerator.
  • When ready to serve, taste the fish for seasoning and add more salt and pepper if needed.
  • Next, in a small bowl, stir together the lemon juice, ginger, onion, long green chili, Thai chilis, and fish sauce. Combine with the fish mixture.
  • Top the tuna with the grilled pork, cucumber, cilantro, tomatoes and lemon zest. Toss everything together and serve right away.

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