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Home » Appetizer Recipes » Sinuglaw Recipe

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How to make Sinuglaw or Grilled Pork Belly and Tuna Kilawin

Sinuglaw is a very popular appetizer dish in many restaurants in Cebu and Davao, ideal as pulutan. It is a mixture of Grilled Pork Belly or Sinugbang Baboy Liempo cut into small pieces and fresh Tuna with vinegar and vegetables. The name “Sinuglaw” came from the Visayan word Sinugba means Grill and Kinilaw which means means to cook by soaking in vinegar and spices.

Sinuglaw Recipe is a fusion of two different dishes Fish Kinilaw and Pork Sinugba. To the eyes, it is kinilaw ( with fish tuna) topped with grilled pork belly. The contrast of two dishes makes it very explosive. Tangy yet sumptuous, spicy and creamy, savory and moist.

Sinuglaw is a must-try dish when you visit the Philippines or you can just follow this recipe.

sinuglaw or grilled pork kilawin recipe

Sinuglaw Ingredients

  • 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

Sinuglaw Cooking Instructions

  • In large bowl place the Tuna meat and add 1/2 cup of vinegar then marinate for 10 minutes.
  • Drain the vinegar then add cucumber, onion, ginger, finger chili, Bird’s eye chili, and salt. Mix thoroughly.
  • 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.
  • Now add the chopped Grilled pork belly and mix well.
  • Place the mixture inside the refrigerator for one hour.
  • To serve, check the seasoning and add more salt if necessary then transfer to a serving plate then serve.

Here’s the delicious Sinuglaw Recipe ready to be served.


 Sinuglaw is a must-try dish another quality Filipino Food from

sinuglaw recipe



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About the author: author Ed Joven is founder and of author at He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.

5 Responses

  1. J david

    December 29th, 2012 at 8:00 pm


    great recipe!!

  2. Stephanie Larison

    December 30th, 2012 at 12:44 am


    I love trying out new things and this looks like something great!

  3. christina

    December 30th, 2012 at 9:22 pm


    this looks really yummy i might try it.

  4. md kennedy

    June 6th, 2013 at 5:52 am


    My hubby loves pork belly and tuna, so he would love this. In fact, I’ve loved so many of your recipes that I am going to have to take him to a Filipino restaurant to see if I have been making them correctly!

  5. Ariosto dela Cruz

    September 25th, 2013 at 8:54 am


    Bago sa pandinig. Sinuglaw
    Hmm.. mukang masarap nga. parang sisig. heheh. Yummy!!! 🙂
    nakakatakam ;p

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