Sinuglaw Vinegar Cured Tuna With Grilled Pork Belly Recipes

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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.

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