Sinuglaw (Pork Belly and Ceviche)
Recipe: #24341
July 09, 2016
Categories: Tuna, Appetizers, Onions, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spicy, more
"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!"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.