Sinuglaw (Pork Belly and Ceviche)

Prep Time
Cook Time
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"Sinuglaw is a dish composed of grilled pork belly and fish ceviche. It is often served as a main dish, but quite often as an appetizer, as well. The name “sinuglaw” was derived from two famous cooking methods from the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid. Sounds like a marriage made in heaven, to me!"

Original recipe yields 4 servings


  • Serving Size: 1 (936.7 g)
  • Calories 917.3
  • Total Fat - 64 g
  • Saturated Fat - 23 g
  • Cholesterol - 172.1 mg
  • Sodium - 3322 mg
  • Total Carbohydrate - 28.9 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2.6 g
  • Protein - 56.2 g
  • Calcium - 137.9 mg
  • Iron - 4.6 mg
  • Vitamin C - 60.4 mg
  • Thiamin - 0.8 mg

Step 1

Place the tuna in a bowl and add 1/2 cup of vinegar. Let marinade for 8 minutes.

Step 2

Using a spoon or fork, press the tuna lightly. Drain the vinegar.

Step 3

Add the cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.

Step 4

Squeeze the lemon over the fish until all the juices are extracted, then add the remaining 3/4 cup vinegar. Mix well and let stand for 10 minutes.

Step 5

Add the grilled pork belly and mix thoroughly. Refrigerate for at least 1 hour before serving.

Tips & Variations

No special items needed.