Sinuglaw Recipe


  • 1/2 kg. pork belly
  • 1/2 kg. fresh tuna meat, cut into cubes
  • 2 cups cucucmber, seeded and thinly sliced
  • 1 cup cane vinegar
  • 1 medium sized red onion, diced
  • 2 tbsp. ginger, julienned
  • 4 pcs. finger chilis, sliced
  • 3 pcs. calamansi, juiced
  • 4 to 6pcs silinghaba, chopped
  • 2-3pcs labuyo, chopped
  • salt to taste

Cooking Instructions:

  1. Season pork with salt and pepper then grill until done. Chop and set aside.
  2.  In large bowl place the tuna meat and add 1/2 cup of vinegar; then marinate for 10minutes.
  3. Drain the vinegar then add cucumber,onion,ginger,finger chili, chillies,and salt. Mix thoroughly.
  4.  Add calamansi then add the remaining 1/2 cup vinegar, add the grilled pork belly. Mix well and serve.
  5. (OPTIONAL) Place the mixture inside the refrigerator for 30mins to one hour before serving.

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One Response

  1. lasangpinoyrecipes April 15, 2013
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