Sinuglaw is a dish composed of grilled pork belly and fish ceviche. This can be considered as a main dish or an appetizer. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid.
Ingredients
1lbInihaw na liempo,grilled pork belly, chopped
1lbfresh tuna meatcubed
2cupscucumber,seeded and thinly sliced
1 1/4cupvinegar "cane, white, or coconut vinegar"
1medium sized red onion,sliced
2tablespoonsginger,julienned
4piecesfinger chilies,sliced
1piecelemon
4 to 6piecesThai or Bird’s eye chili,chopped
1teaspoonsalt
Instructions
Place the tuna meat in a bowl then pour-in 1/2 cup of vinegar. Soak for 8 minutes.
Using a spoon of fork, press the tuna meat lightly.
Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
Squeeze the lemon until all the juices are extracted then pour-in the remaining 3/4 cup vinegar. Mix well and soak for 10 minutes.
Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
