Cebuano Sinuglaw | Grilled Pork and Fresh Tuna

Sinuglaw is a combination of two Filipino classic dishes-sinugba (grilled) and kinilaw (cooked in vinegar). This Cebuano delicacy is delicious as an appetizer or main dish!

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How to Make Sinuglaw

Ingredients

2 pounds pork belly
Salt and pepper to taste
2 pcs cucumber
½ cup vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 large red onion, thinly sliced
3 pcs green chili peppers, chopped
2 pcs Thai chili peppers, chopped
2 thumb-sized ginger, julienned
1 pound tuna fillet, cut into cubes

Instructions

Season pork belly with salt and pepper to taste. Grill pork belly over hot coals. Grill about 2-3 minutes each side, turning 2-3 times until fully cooked. Cut into ½ inch slices.

Cut the ends of the cucumber. Using a peeler, peel the cucumber into stripes. Cut in half lengthwise. Using a spoon, remove seeds. Cut into cubes.

In a large bowl, add vinegar, lemon juice, sugar, red onion, cucumber cubes, green chili peppers, Thai chili peppers, ginger, and tuna fillet. Gently toss until well distributed and the tuna becomes light in color. Add pork belly slices, then toss to combine.

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