This dish is a perfect partner for your ice-cold beer! Grilled liempo plus fresh tuna marinated in vinegar is so delicious!
Sinuglaw is a mix of two totally opposite dishes- Sinugba and Kinilaw. Sinugba refers to any grilled food, while kinilaw refers to raw fish marinated in vinegar. You can serve it as an appetizer (pulutan) or as a main dish.
- ½ kg fresh tuna meat, cubed
- ½ kg pork belly (liempo)
- 1 pc medium cucumber, thinly sliced
- 2 tbsp ginger, minced
- 4 pcs chilies, chopped
- 1 pc medium onion, chopped
- 2 tbsp spring onion, chopped
- 1 tsp salt
- 1 tsp pepper
- ½ cup white vinegar
- Calamansi juice from 4 pcs calamansi
- 4 tbsp fish sauce
- Extra calamansi juice, salt, and pepper for seasoning the pork belly
- Season the pork belly with calamansi juice, salt, and pepper.
- Grill the pork belly until cooked.
- Chop the grilled meat into small pieces. Set aside.
- In a mixing bowl, put calamansi juice, fish sauce, vinegar, ginger, spring onion, chilies, salt, and pepper. Mix well. (Reminder: Don’t use an aluminum bowl to avoid chemical reactions with the vinegar.)
- Add the fresh tuna meat. Mix until tuna meat is drenched with the vinegar mixture. Set aside and let soak for 8 minutes.
- Add the onion, cucumber, and grilled pork belly. Mix well.
- Serve it right away or chill it first in the refrigerator for about 1 hour to firm up the tuna meat.
- Transfer to a serving plate. Enjoy your sinuglaw!
Sinuglaw Recipe Video:
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