Entree: Philippines – Cebuano – Sinuglaw (Cebuano dish combining grilled pork belly with vinegar-cured raw tuna)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 10 min

Total 42 min

Ingredients

- 1 lb (454 g) sashimi-grade tuna, cut into 1/2-inch (1.3 cm) cubes
- 1 lb (454 g) pork belly, sliced into 1/2-inch (1.3 cm) strips
- 2 tbsp (30 ml) vegetable oil for grilling
- 1/4 cup (60 ml) cane vinegar or white vinegar
- 1/4 cup (60 ml) fresh kalamansi or lime juice
- 1 small red onion, thinly sliced
- 2 tbsp (30 g) peeled fresh ginger, julienned
- 2–3 Thai bird’s eye chilies (siling labuyo), thinly sliced (adjust to heat preference)
- 1 tbsp (15 ml) fish sauce (patis)
- 2 tbsp (30 ml) coconut milk (optional; use to mellow acidity)
- Salt and freshly ground black pepper to taste
- Banana leaf for serving (optional)

Instructions

1. Prepare the kinilaw: in a nonreactive bowl combine the tuna cubes with the vinegar and kalamansi (or lime) juice. Add the julienned ginger, sliced onion, and sliced chilies. Toss gently and let cure for 8–12 minutes until the edges of the tuna start to turn opaque.
2. After the initial cure, season the kinilaw with fish sauce and, if using, stir in the coconut milk to taste. Adjust salt and pepper. Cover and refrigerate briefly while you grill the pork.
3. Preheat a grill or grill pan over medium-high heat. Brush the pork belly strips lightly with vegetable oil and season with salt and pepper.
4. Grill the pork belly until well browned and crisped at the edges, about 4–6 minutes per side depending on thickness. Transfer to a cutting board and cut into bite-size pieces.
5. To assemble sinuglaw, either fold the grilled pork pieces gently into the kinilaw to combine flavors, or serve the kinilaw alongside the grilled pork on a platter (traditional presentations vary). Serve immediately on banana leaf if desired with steamed rice.