Sinuglaw: Grilled Pork & Tuna Kinilaw
Sinuglaw is an iconic Visayan dish from the Philippines that perfectly marries the smoky flavors of grilled pork belly (liempo) with the fresh, tangy zest of raw tuna marinated in vinegar (kinilaw). This delightful fusion offers a symphony of textures and tastes, making it a popular choice for celebrations and family meals.
Ingredients
- 0.5 Kg Pork Belly (Liempo) cut into strips
- 2 Tbsp Fish sauce for marinade
- 0.25 Cup Calamansi juice for marinade
- 1 Kg Tuna sashimi-grade
- 0.25 Cup Ginger minced
- 0.5 Cup Onion sliced
- 2 Pcs Red chili chopped (adjust to taste)
- 1 Cup Vinegar white or cane
- 1 Tbsp Fish sauce for kinilaw sauce
- 1 Tsp Maggi Magic Sarap or similar seasoning granules
- 0.5 Tbsp Sugar for kinilaw sauce
- 2 Cups Cucumber cubed
- 0.5 Cup Coconut milk for kinilaw sauce
- 0.5 Cup Onion leeks chopped (for kinilaw sauce)
- 0.5 Cup Onion sliced (for pork kilawin dressing)
- 0.25 Cup Vinegar for pork kilawin dressing
- 1 Tbsp Fish sauce for pork kilawin dressing
- 1 Tbsp Sugar for pork kilawin dressing
- Onion leeks freshly chopped
- Calamansi wedges
Instructions
- Marinate the liempo: In a bowl, combine pork belly strips with 2 Tbsp fish sauce and ¼ cup calamansi juice. Marinate for at least 30 minutes, or longer in the refrigerator for deeper flavor.
- Grill the liempo: Preheat your grill to medium-high heat. Grill the marinated liempo until fully cooked, tender, and slightly charred on both sides, typically 10-15 minutes per side. Once cooked, let it rest for a few minutes before chopping into bite-sized pieces.
- Prepare the tuna: Cut the sashimi-grade tuna into 1-inch cubes and season lightly with salt. Set aside.
- Make the Kinilaw Sauce: In a large mixing bowl, combine ¼ cup minced ginger, ½ cup sliced onion, 2 chopped red chilies, 1 cup vinegar, 1 Tbsp fish sauce, 1 tsp Maggi Magic Sarap (if using), ½ Tbsp sugar, 2 cups cubed cucumber, and ½ cup coconut milk. Mix thoroughly to combine.
- Cure the tuna: Add the seasoned tuna cubes to the Kinilaw Sauce and gently toss to coat all pieces. Let the tuna cure in the sauce for about 15-20 minutes, allowing the acidity to lightly 'cook' the fish.
- Prepare the pork for combining: In a separate bowl, take half of the chopped grilled pork. Add ½ cup sliced onion, ¼ cup vinegar, 1 Tbsp fish sauce, and 1 Tbsp sugar. Toss gently to coat the pork pieces.
- Combine Sinuglaw: Gently fold the seasoned chopped grilled pork into the tuna kinilaw mixture. Ensure everything is well combined without mashing the tuna.
- Serve: Transfer the Sinuglaw to a serving dish. Garnish with additional fresh onion leeks and calamansi wedges. Serve immediately and enjoy with steamed rice.
Notes
For the best flavor, marinate the pork belly for at least 30 minutes, or up to 4 hours in the refrigerator. Always use very fresh, sushi-grade tuna for kinilaw to ensure safety and best taste. Adjust the amount of red chili according to your spice preference. Sinuglaw is best served immediately and pairs wonderfully with steamed white rice.