Filipino🥩 Meat

Sinuglaw – Grilled Pork Belly and Ceviche

Name: Sinuglaw – Grilled Pork Belly and Ceviche
Cuisine: Filipino
Ingredients: ~1½ lb pork belly (liempo); ~1 lb fresh tuna; ~1 cup yogurt; ¾ cups lime or lemon; ~6 cloves garlic; ~3 tbsp soy sauce; ~3 tbsp banana ketchup; ~1 tbsp sugar; ~¼ tsp ground black pepper; ~1½ tsp salt; ~3 tbsp oil; ~½ cup vinegar; ~1 medium cucumber; ~1 tbsp ginger; ~2 medium red chili; ~1 medium onion

Sinuglaw is a traditional Filipino dish originating from the Southern Philippines. It combines two dishes: grilled pork belly (inihaw na liempo) and tuna ceviche (kinilaw na tuna), creating a delicious pulutan or special occasion dish.

Adapted from a video by Panlasang Pinoy

Perfect na Pulutan ang Sinuglaw | Inihaw na Baboy at Kinilaw na Isda

Watch on YouTube

Ingredients

pork belly (liempo)for grilling~1½ lbest.
fresh tunacut into cubes~1 lbest.
yogurtfor marinating pork to tenderize (optional)~1 cupest.
lime or lemon¾ cups
garliccrushed~6 clovesest.
soy saucefor pork marinade~3 tbspest.
banana ketchupadds color, thickness, and slight sweetness~3 tbspest.
sugar~1 tbspest.
ground black pepper~¼ tspest.

Steps

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1
Prepare the pork belly: if using the yogurt tenderizing technique, soak it in yogurt for about 5 hours, then rinse thoroughly to remove all yogurt completely.
2
Make the pork marinade: combine crushed garlic, soy sauce, banana ketchup, sugar, black pepper, salt, lime juice, and oil in a bowl.
3
Marinate the pork: soak it in the marinade, cover, and ideally refrigerate overnight. Boil the remaining marinade separately to use as a basting sauce.
4
Grill the pork: place on a charcoal or gas grill. Turn frequently (about every 2 minutes) and brush with basting sauce with each turn to avoid any side becoming too dry. Grill until fully cooked.
5
Slice the grilled pork: cut into large pieces—not too thin, not too thick—to retain adequate moisture.
6
Prepare the vegetables: peel or wash the cucumber and cut into halves or smaller pieces; peel the ginger, slice thinly, then cut into fine shreds; chop the red chili; thinly slice the onion.
7
Prepare the tuna: cut fresh tuna into evenly sized cubes, avoiding pieces that are too small or too large. Remove any bones.
8
Cure the tuna: place the cut tuna in vinegar and soak for 8 to 10 minutes—the acetic acid will "cook" the fish. Gently squeeze and drain to remove excess vinegar.
9
Make the curing dressing: combine salt, sugar, ground black pepper (optional), ginger shreds, red chili, and lime or lemon juice.
10
Combine the ceviche: add the drained tuna to the curing dressing and mix well. Ideally refrigerate for 30 minutes to 1 hour for flavors to develop further; if in a hurry, refrigerate for at least 15 minutes.
11
Assemble the sinuglaw: in a large plate or bowl, combine the grilled pork, cured tuna, cucumber, and any additional onion or chili. Mix well so all flavors meld together.
12
Serve: enjoy the sinuglaw with your favorite beverage, or serve as a main dish or appetizer.

Sinuglaw – Grilled Pork Belly and Ceviche

Ingredients

Steps

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