A seeming marriage of two recipes, namely, Sinugba and Kinilaw, Sinuglaw recipe is definitely a hit no matter what. Though this is a recipe from Davao, it cannot be denied that this dish has many fans around the country.
It is already obvious that the recipe is a combination of two, as in the “sinug” in Sinuglaw refers to “sinugba” literally “to grill” in the Visayan languages and the “law” coming from “kinilaw” meaning “cooked raw with vinegar.” This Sinuglaw recipe combines the cooking process of grilled pork belly and kinilaw and all of the ingredients are combined as well. Simple but savory, this dish is an explosion of flavors. You have a tangy and spicy taste from the Kinilaw and you have the hearty and sweet flavors of the Liempo.
Sinuglaw Recipe Preparation and Tips
Method and Preparation 1
To prepare Sinuglaw is to actually prepare two recipes; one needs to marinade and grill the pork belly and leave it. Then next comes the preparation for the Kinilaw na Tuna.
The ingredients for this Sinuglaw recipe include cubed fresh tuna, pork belly, vinegar, onion, cucumber, ginger, siling labuyo and calamansi, this also includes the soy sauce for the pork belly marinade and salt and pepper.
Both main ingredients, the pork belly and the tuna, need to be marinated in soy sauce and vinegar respectively.
As for the tuna, it is recommended that you throw away the vinegar after marinating as the vinegar only serves as a way to just wash the raw tuna. Pour another batch of vinegar onto the tuna once you are actually going to mix the tuna with the other ingredients such as the calamansi, sliced siling labuyo, cucumber, chopped onions, ginger (to eliminate the fishy stench), salt and pepper.
Combine both the grilled pork belly and the tuna and mix very well. You can serve this either as a meal or you can also serve this during celebrations as “pulutan.”
- 1 pound fresh sashimi-grade tuna meat, cubed
- 1 1/4 cup cane vinegar or coconut vinegar
- 2 cups peeled, seeded and thinly sliced cucumber
- 1 medium sized red onion, sliced
- 2 tablespoons julienned ginger
- 4 finger chilies, seeds and ribs removed and sliced
- 3 calamansi or 1 lemon
- 4 to 6 pieces siling haba (bird’s eye chili), chopped
- Salt to taste
- 1 pound grilled pork belly (Inihaw na Liempo), chopped
- Wash the tuna meat before slicing.
- In large bowl, place the tuna meat and add 1/2 cup of vinegar, then marinate.
- Drain the vinegar then add cucumber, onion, ginger, finger chili, siling haba and salt. Mix thoroughly.
- Squeeze the calamansi until all the juices are extracted then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.
- Now add the chopped grilled pork belly and mix well.
- Place the mixture inside the refrigerator for one hour.
- To serve, check the seasoning and add more salt if necessary then transfer to a serving plate then serve.
- Serve as Pulutan or with Rice
Note: As you can see in this Recipe, we posted 2 Method to prepare Sinuglaw. Choose what is best for you.
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