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Ingredients
- Serves 4 people
200 g grilled pork belly, sliced into strips
400 g fresh rockling and kingfish (or any white flesh fish), cubed
118 ml cane vinegar
1 large cucumber, deseeded and cubed
1 red onion, sliced
1 tbsp ginger, minced
juice of 1 lemon
4 bird’s eye chilies, chopped
salt to taste
freshly ground black pepper
Diana Chan's Sinuglaw
A light and refreshing Filipino dish that consists of grilled pork belly and ceviche, Sinuglaw can be served as an appetizer or enjoyed as a main dish with a bowl of rice. Its name is a fusion of two local words which translates to the two main cooking methods used to make the dish; sinugba meaning “to grill”, and kinilaw which is to “cook” fish meat by curing it in vinegar or citric acid, without applying heat. These methods of preparing food are popular in the Visayas and Mindanao.
- Easy
- 45 min
- 5 min
- 15 min
- 2 steps
- 10 Ingredients
- Easy
- 2 steps
- 10 Ingredients
- 45 min
- 5 min
- 15 min
Instructions
-
Season the pork and fish
- Slice the pork and season with a good pinch of salt and white pepper and a drizzle of vegetable oil.
- In a large mixing bowl, add the fish and the vinegar.
- Add the cucumber, onion, ginger, chilies, season with salt and mix well. Let it sit for 10 minutes. The fish will become opaque when it is cooked through.
-
Cook the pork
- Meanwhile, grill the strips of pork belly for 3-5 minutes on each side, or until slightly caramalised and cooked through. Chop the pork belly into strips.
Plate and Serve!
Serve the ceviche on a plate, draining any excess liquid, and top with the pork belly pieces.
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Ingredients
- Serves 4 people
-
200 g grilled pork belly, sliced into strips
400 g fresh rockling and kingfish (or any white flesh fish), cubed
118 ml cane vinegar
1 large cucumber, deseeded and cubed
1 red onion, sliced
1 tbsp ginger, minced
juice of 1 lemon
4 bird’s eye chilies, chopped
salt to taste
freshly ground black pepper
Nutrition
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