How to make Sinuglaw (Sinugba at Kinilaw)

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.

Sinuglaw Recipe


  • 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


  1. Season the pork belly with calamansi juice, salt, and pepper.
  2. Grill the pork belly until cooked.
  3. Chop the grilled meat into small pieces. Set aside.
  4. 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.)
  5. Add the fresh tuna meat. Mix until tuna meat is drenched with the vinegar mixture. Set aside and let soak for 8 minutes.
  6. Add the onion, cucumber, and grilled pork belly. Mix well.
  7. Serve it right away or chill it first in the refrigerator for about 1 hour to firm up the tuna meat.
  8. Transfer to a serving plate. Enjoy your sinuglaw!

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