Focused recipe
Sinuglaw
A Filipino dish from Mindanao that combines grilled pork and tuna fish marinated in vinegar
Filipino Updated 8/20/2010
Ingredients
Measured from the catalog payload.
- 1 lb inihaw na liempo chopped
- 1 lb tuna meat cubed
- 2 cups cucumber seeded and thinly sliced
- 1 1/4 cup vinegar white or coconut vinegar
- 1 sized red onion sliced
- 2 tablespoons ginger
- 4 pieces finger chili sliced
- 1 piece lemon
- 1 teaspoon salt
Instructions
7 cooking steps
- Place the tuna meat in a bowl then pour-in 1/2 cup of vinegar. Soak for 8 minutes.
- Using a spoon of fork, press the tuna meat lightly.
- Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
- Squeeze the lemon until all the juices are extracted then pour-in the remaining 3/4 cup vinegar. Mix well and soak for 10 minutes.
- Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
- Transfer to a serving plate then serve.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Appetizer, Main Course, Pork inihaw, kilawin, kinilaw, pulutan, sinugba Public recipe Revision 1