Sinuglaw is a very popular appetizer dish in many restaurants in Cebu and Davao, ideal as pulutan. It is a mixture of Grilled Pork Belly or Sinugbang Baboy Liempo cut into small pieces and fresh Tuna with vinegar and vegetables. The name “Sinuglaw” came from the Visayan word Sinugba means Grill and Kinilaw which means means to cook by soaking in vinegar and spices.
Ingredients
250 g pork, liempo
1 tsp salt
1/4 tsp pepper 1 Tbsp tabon-tabon
2 Tbsp calamansi juice
250 g tuna fillet, cut into 1/4-inch cubes
2 Tbsp Cane Vinegar
1/8 tsp salt
1/8 tsp pepper
1 Pineapple Tidbits (115g)
1/3 cup bell pepper, red, diced
1 1/2 Tbsp onion, red, chopped
1 pc siling labuyo, sliced
1 Tbsp ginger, chopped
1 pc siling haba, seeded and sliced
1/2 cup cucumber, sliced with peel
1 Tbsp onion, green, chopped (optional)
Preparation
1. Season pork with salt and pepper. Charcoal/pan-grill until cooked, slice into half inch strips and set
aside.
2. Mix grated tabon-tabon with half of calamansi juice. Press and strain. Set aside juice and discard
tabon-tabon pulp.
3. Combine fish,Red Cane Vinegar, salt, and pepper. Let stand for 15 minutes in refrigerator.
4. Add Pineapple Tidbits with syrup, remaining calamansi juice and remaining ingredients except the
pork.
5. Top with grilled pork slices before serving.
