A bold and flavorful fusion of grilled pork (sinugba) and fresh tuna ceviche (kinilaw) in a zesty vinegar-based dressing—perfect for pulutan or a refreshing side dish!
Cooking Tips:
• Grill the pork over charcoal if possible for a smoky flavor that blends perfectly with the tangy tuna.
• Drain the tuna well after marinating to avoid excess acidity that can overpower the dish.
• Chill the tuna mixture before adding the pork—this keeps the raw fish firm and refreshing.
• Slice all vegetables (onion, cucumber, ginger, chili, mango) into uniform small cuts for better mixing and balanced bites.
• Add the grilled pork only after it’s slightly cooled to avoid “cooking” the tuna further with residual heat.
• Balance flavors: taste before serving and adjust with a little more vinegar, salt, or sugar depending on your preference.
Ingredients Tips:
• Use fresh sashimi-grade tuna for safety and best texture. If unsure, briefly freeze the tuna before use.
• Pork belly or liempo works best—its fat complements the sourness of the vinegar.
• Add ripe mango for sweetness, balancing the acidity of vinegar and calamansi.
• Use native vinegar (like sukang tuba or coconut vinegar) for a more authentic flavor.
• Red onions are ideal for their slight sweetness compared to white onions.
• Thai chili or siling labuyo adds a good spicy kick—adjust based on heat tolerance.
• A touch of sugar can soften the sharpness of vinegar without making it sweet.
Sinuglaw
Ingredients
Pork Marinade:
- 1 kg pork liempo or pork belly sliced
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tbsp soy sauce
- 2 tbsp vinegar
Tuna Marinade:
- 1 kg fresh tuna sliced into cubes
- ¼ cup vinegar for initial marination
Main Mix:
- 1 cup vinegar
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 thumb-sized ginger julienned
- 2 medium onions thinly sliced
- 1 small cucumber sliced thinly
- 2 pcs calamansi juiced
- 2 pcs ripe mangoes diced
- 1 –2 pcs long green chili sliced
- Optional: sugar to taste
- Adjust salt pepper, vinegar to taste
Instructions
Marinate the Pork:
- In a bowl, combine sliced pork, salt, pepper, soy sauce, and vinegar.
- Let it marinate for at least 30 minutes.
Marinate the Tuna:
- In a separate bowl, soak the tuna cubes in ¼ cup vinegar.
- Let it sit for 1–2 hours in the fridge.
- After marination, drain all the liquid and discard.
Prepare the Tuna Mix:
- In a clean bowl, combine vinegar, salt, pepper, ginger, onion, and cucumber.
- Add the drained tuna and calamansi juice.
- Mix gently and chill while preparing the pork.
Grill the Pork:
- Pan-grill or charcoal-grill the marinated pork until cooked and slightly charred.
- Let it rest, then slice into small cubes.
Combine Everything:
- Add the grilled pork into the tuna mixture.
- Toss in chopped mangoes and green chilies.
- Adjust seasoning with salt, pepper, vinegar, and sugar as needed.
Serve Chilled:
- Chill before serving for best flavor.
- Serve with rice or as pulutan.
