Sinuglaw Vinegar Cured Tuna With Grilled Pork Belly Recipes
SINUGLAW (VINEGAR-CURED TUNA WITH GRILLED PORK BELLY)
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
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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