Sinuglaw (Sinugba and Kinilaw) Recipe

Sinuglaw Recipe

Ever wondered about how you’re going to choose between the sharp tartness of a good kinilaw with the smoky, meaty goodness of char-grilled liempo for a meal? This recipe combines two firm Filipino favorites in one recipe, topping the refreshing, palate-cleansing sauce of freshly-made tuna kinilaw, with the rich taste of grilled pork belly. With plenty of chopped chilies to add some heat and the crunch of red onions and cucumbers to add a contrast to the dish, this is definitely a winner if you serve it as a viand—you may end up having to make a lot more as this combination is sure to have people scooping up more sinuglaw onto their plates! Serve this with lots of hot rice, of course—and an ice-cold beer or soda would not be amiss. It’s perfect for parties or potluck celebrations as it keeps well and serves plenty of people!


  • 1/2 kilo grilled pork belly (Inihaw na Liempo), chopped
  • 1/2 kilo fresh Tuna meat, cut into cubes
  • 2 cups cucumber, seeded and thinly sliced
  • 1 1/4 cup Cane Vinegar or Coconut vinegar
  • 1 medium sized red onion, diced
  • 2 tablespoons ginger, julienned
  • 4 pieces finger chilies, sliced
  • 3 pcs Calamansi or 1 pc lemon
  • 4 to 6 pieces Siling Haba ( Bird’s eye chili ), chopped
  • Salt to taste

Cooking Instructions:

  1. In large bowl place the Tuna meat and add 1/2 cup of vinegar then marinate for 10 minutes.
  2. Drain the vinegar then add cucumber, onion, ginger, finger chili, Bird’s eye chili, and salt. Mix thoroughly.
  3. Squeeze the calamansi or lemon until all the juices are extracted then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.
  4. Now add the chopped Grilled pork belly and mix well.
  5. Place the mixture inside the refrigerator for one hour.
  6. To serve, check the seasoning and add more salt if necessary then transfer to a serving plate then serve.


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