July 09, 2016
Main Dish, Pork, Fish,
Tuna, Vegetables, Appetizers, Onions, Easy/Beginner Cooking, Quick Meals, Summer, Grilling (Outdoor), Refrigerator, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spicy more
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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!"
Place the tuna in a bowl and add 1/2 cup of vinegar. Let marinade for 8 minutes.
Using a spoon or fork, press the tuna lightly. Drain the vinegar.
Add the cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
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.
Add the grilled pork belly and mix thoroughly. Refrigerate for at least 1 hour before serving.
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