🐟 Sinuglaw

Seafood · Main ingredient: tuna · ⏱ 30 min · Serves 4 · ~₱344 · Best for: Dinner, Lunch, Snack

Ingredients

• 400 g 400g pork belly, grilled and cubed
• 400 g 400g fresh tuna, cubed
• 1 cup 1 cup vinegar, for curing the tuna
• 1 pc 1 small onion, chopped
• 2.5 pc 2-3 pieces siling labuyo, sliced
• 1 thumb 1 thumb ginger, minced
• 5.5 pc 5-6 pieces calamansi, juiced
• 1 pc 1 cucumber, diced (optional)
• 0.5 cup 1/2 cup coconut cream (optional, for a creamy version)
• 3 pinch Salt, to taste
• 0.25 tsp Pepper, to taste

Instructions

1. Grill the pork belly over hot coals or a grill pan until cooked through and slightly charred, about 15 to 20 minutes. Let cool slightly, then cube into bite-sized pieces.
2. Meanwhile, place the cubed tuna in a bowl and pour in the vinegar. Let sit for 10 to 15 minutes to cure the fish, then drain off the vinegar.
3. In a large bowl, combine the cured tuna with onion, chili, ginger, and calamansi juice.
4. Add the cucumber, if using, and toss gently to combine.
5. Fold in the grilled pork belly cubes.
6. If using coconut cream, stir it in for a richer, creamier version.
7. Season with salt and pepper to taste.
8. Serve immediately as a cold pulutan or appetizer.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice, consult a doctor or dietitian for guidance specific to you.

Guides

• 🧊 How Long Does It Really Keep? A Food Safety Guide to Filipino Ingredients
• 💵 How Much Should You Actually Budget for Filipino Groceries?

You might also like