Entree: Philippines – Mindanao – Sinuglaw (Mindanaoan dish combining grilled pork belly with citrus- and vinegar-cured raw fish, served as a tangy, spicy main)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 10 min

Total 37 min

Ingredients

- 1 lb (450 g) pork belly, skin removed, cut into 1/2-inch (1 cm) slices
- 12 oz (340 g) sashimi-grade tuna loin, cut into 1/2-inch (1 cm) cubes
- 1/2 cup (120 ml) cane vinegar or coconut vinegar
- 1/3 cup (80 ml) calamansi or lime juice (about 4–6 calamansi or 3 limes)
- 1 small red onion, about 3 oz (85 g), thinly sliced
- 1 tbsp (6 g) fresh grated ginger
- 2 bird's eye chilies (siling labuyo), thinly sliced
- 2 tbsp (30 ml) fish sauce (patis), or to taste
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) vegetable oil for grilling
- Salt and freshly ground black pepper
- Lime or calamansi wedges for serving

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush pork belly slices lightly with 2 tbsp (30 ml) vegetable oil and season with a little salt and pepper.
2. Grill the pork belly until browned and charred at the edges and cooked through, about 4–6 minutes per side depending on thickness. Transfer to a cutting board and let rest 5 minutes, then cut into bite-size pieces.
3. In a glass or ceramic bowl, combine the cane vinegar and calamansi or lime juice. Add the cubed tuna, grated ginger, and sliced red onion. Toss gently and let marinate 8–12 minutes until the tuna becomes opaque and lightly cured.
4. Drain about half of the curing liquid if it is too sharp, then add the sliced chilies, fish sauce, and chopped cilantro to the cured tuna. Taste and adjust seasoning with salt, pepper, or more fish sauce or calamansi as desired.
5. Fold the grilled pork pieces into the cured tuna mixture just before serving so the pork stays warm and the fish retains a fresh texture. Garnish with extra cilantro and serve with steamed rice and lime or calamansi wedges.