Published December 8, 2012. Comments


A Filipino salad called Sinuglaw: a happy marriage of grilled pork belly ("Sinugba") and tuna belly ceviche ("Kinilaw"), with crunchy jicama and cucumbers



1 small red onion, sliced thin

1 small red pepper, deseeded and sliced

1 cup of jicama, julienned

1 inch piece of ginger, julienned (optional)

2 pieces of finger chilis, sliced (optional)

2 cups of raw tuna belly, marinated in ¼ cup of vinegar for about 10 minutes, then drained

2 cups of deep fried pork belly (Inihaw na Liempo), cut into 1 inch pieces

2 lemons

3 tablespoons of grapeseed oil (optional)

Cilantro leaves for garnishing


Combine the first 5 ingredients in a bowl and season with salt to taste. Add ¾ cup of vinegar and let
marinate for about 1 hour in refrigerator. Drain the vinegar then add the tuna and pork belly. Squeeze lemon juice
over and grapeseed oil, if using. Check seasoning again. Season to taste with salt and pepper. Serve immediately.