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Sinuglaw (Pork Belly and Ceviche)

Here's how you make Sinuglaw (Pork Belly and Ceviche)
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  • Servings: 4
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound pork belly (grilled, Inihaw na liempo, chopped
  • 1 pound fresh tuna (cubed)
  • 1 1/4 cups vinegar (cane, white, or coconut vinegar), DIVIDED USE!!!
  • 2 cups cucumber, sliced (seeded and thinly sliced)
  • 1 medium red onion, sliced
  • 2 tablespoons ginger, jullienned
  • 4 chilies (sliced, finger chilies)
  • 4 Thai chilies (or Bird’s eye chili, chopped, or more, to taste)
  • 1 teaspoon salt (or less, to taste)
  • 1 lemon, whole
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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