Inihaw Na Tuna Belly Recipes

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INIHAW NA TUNA BELLY



Inihaw na Tuna Belly image

Inihaw na Tuna Belly is a Filipino type of grilled fish dish cooked over hot charcoals then basted at the end with sweet and savoury soy sauce infused with garlic and chillies.

Provided by Raymund

Categories     Main Course

Time 45m

Yield 8

Number Of Ingredients 11

1 1/2 kg tuna belly, cut into sections
1 cup soy sauce
juice from 2 lemons
freshly ground black pepper
1/3 cup soy sauce
1/4 cup water
1/3 cup packed brown sugar
juice from half lemon
2 tsp cornstarch
3 cloves garlic
2 tbsp oil

Steps:

  • Combine all marinade ingredients together.
  • Place tuna belly in a zip lock bag together with the marinade, let it marinate for at least 3 hours.
  • Prepare your basting sauce. Place oil in a sauce pan then sauté garlic on low heat.
  • Combine remaining ingredients in a bowl then mix until free of lumps, pour over the sauce pan then bring to a boil. Simmer for 2 minutes or until it thickens.
  • Drain marinade from fish then place them on a charcoal grill, cook for 10 to 15 minutes on each side depending on how thick the tuna belly is. On the last 5 minutes continuously baste the fish on all sides.
  • Remove from the grill then serve.

SINUGLAW (VINEGAR-CURED TUNA WITH GRILLED PORK BELLY)



Sinuglaw (Vinegar-Cured Tuna With Grilled Pork Belly) image

Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.

Provided by Nicole Ponseca

Categories     Philippines     Fish     Tuna     Pork     Summer     Vinegar     Coconut     Ginger     Chile Pepper     Cucumber     Avocado     Appetizer     Dinner     Backyard BBQ

Yield Serves 4-6

Number Of Ingredients 14

½ pound (225 g) sushi-grade tuna, cut into large dice
½ cup (120 ml) white sugarcane vinegar or white vinegar
Kosher salt and freshly ground black pepper
½ cup (120 ml) coconut milk
2 tablespoons minced fresh ginger
2 tablespoons minced red onion
1 tablespoon minced long green chile, seeded, if desired
1 tablespoon fish sauce
½ pound (225 g) grilled pork belly, sliced
1 cup (118 ml) peeled, seeded, diced cucumber
1 avocado, peeled and diced
¼ cup (10 g) picked fresh cilantro leaves, for garnish
¼ cup (35 g) quartered cherry tomatoes, for garnish
1 tablespoon orange or lime zest, or a mix of the two, for garnish

Steps:

  • In a nonreactive bowl, toss the tuna with the vinegar and a pinch each of salt and pepper. Let it sit, tossing it from time to time, for at least 10 minutes, or let it rest in the refrigerator for 2 to 3 hours.
  • While the fish sits, in a small bowl, stir together the coconut milk, ginger, onion, chile, and fish sauce, then transfer the mixture to a serving platter or shallow bowl. Taste the tuna and season with salt and pepper as desired, then use a slotted spoon to transfer it to the serving platter.
  • Top the tuna with the pork, cucumber, avocado, cilantro, tomatoes, and zest. Toss the sinuglaw together and serve right away.

More about "inihaw na tuna belly recipes"

10 BEST FILIPINO INIHAW RECIPES - PANLASANG PINOY RECIPES™
10-best-filipino-inihaw-recipes-panlasang-pinoy image

From panlasangpinoyrecipes.com
Estimated Reading Time 9 mins
  • Lechon. First up on this list is the very popular lechon. The Filipino lechon uses the whole pig that’s stuffed in delicious flavorful aromatic ingredients that can make anyone’s mouth water and slow-roasted over a bed of hot coal.
  • Inihiaw na Liempo. Staying on the topic of pork as the main ingredient, inihaw na liempo uses pork belly in the recipe and have it marinate into a mixture of soy sauce, ketchup, calamansi juice, garlic, salt, and pepper.
  • Pinoy Pork Barbeque. We can’t have a list of the best Filipino inihaw recipes without having the Pinoy Pork Barbeque on it. This Filipino dish is a popular street food that attracts passersby when the stall owner fan the hot flames while grilling the barbeque causing the delicious smell from the smoke to travel through the street.
  • Grilled Pork Sisig. This is the last pork recipe on this list and this grilled pork sisig isn’t exactly a purely inihaw recipe but it’s a handy recipe to know if you have any leftover grilled pork.
  • Lechon Manok. Much like the first entry above that uses the entire pig, lechon manok recipe needs to use the entire chicken, stuff it with delicious aromatic ingredients, and have it roasted over a bed of coal.
  • Inihaw na Manok. Unlike lechon manok that’s typically only served for special occasions, inihaw na manok is one of the country’s favorite everyday dishes.
  • Grilled Tuna Belly. We’re now at the seafood side half for this list of Filipino inihaw recipes. The first one is for the grilled tuna belly which has only recently risen in popularity because of the booming culinary industry in the country.
  • Inihaw na Pusit. Squid or pusit is a little bit of an uncommon ingredient in the table for most households in the Philippines. Most Filipinos have a taste of squid at restaurants making the ever delicious fried calamari a popular choice on the menu.
  • Inihaw na Tilapia. Now we’re at the part of the list of inihaw recipes that many Filipinos eat for everyday meals. Inihaw na isda or fish recipes are some of the most popular meals in the country because of how easy it is to prepare them.
  • Inihaw na Bangus. Bangus or milkfish has a reputation of being of the bonier fishes but for those patient enough to set aside the bones. The milkfish’s boniness won’t be that much of a problem with the inihaw na bangus recipe though and most recipes these days as bangus is typically sold in markets already deboned.


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  • In a bowl, combine lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper. Stir until well-blended.
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