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)Course: Lunch, DinnerCuisine: FilipinoDifficulty: Easy
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.