Sinuglaw (Cured Tuna With Grilled Pork) by Nicole Ponseca & Miguel Trinidad
Sinuglaw is a combination of fish ceviche—in this case, tuna—plus inihaw na liempo, or grilled pork belly. The two are eaten together for a wonderful dish that pairs smoky, fatty meat with the clean, tart flavors of vinegar-cured fish. They’re dressed with a mix of coconut milk, ginger, red onion, chiles, and tomato. In the Philippines, you often eat kinilaw made from fresh catch right at the beach, but it tastes better after it rests for at least ten minutes. You can even let it sit in the refrigerator for a few hours to cure to your liking; the texture of the fish will firm up over time.
SERVES 4 to 6
½ pound (225 g) sushi-grade tuna, cut into large dice
½ cup (120 ml) white sugarcane vinegar or white vinegar
Kosher salt and freshly ground black pepper
½ cup (120 ml) coconut milk
2 tablespoons minced fresh ginger
2 tablespoons minced red onion
1 tablespoon minced long green chile (see Key Ingredients, page 37), seeded, if desired
1 tablespoon fish sauce
½ pound (225 g) grilled pork belly (recipe below), sliced
1 cup (118 ml) peeled, seeded, diced cucumber
1 avocado, peeled and diced
¼ cup (10 g) picked fresh cilantro leaves, for garnish
¼ cup (35 g) quartered cherry tomatoes, for garnish
1 tablespoon orange or lime zest, or a mix of the two, for garnish
In a nonreactive bowl, toss the tuna with the vinegar and a pinch each of salt and pepper. Let it sit, tossing it from time to time, for at least 10 minutes, or let it rest in the refrigerator for 2 to 3 hours.
While the fish sits, in a small bowl, stir together the coconut milk, ginger, onion, chile, and fish sauce, then transfer the mixture to a serving platter or shallow bowl. Taste the tuna and season with salt and pepper as desired, then use a slotted spoon to transfer it to the serving platter.
Top the tuna with the pork, cucumber, avocado, cilantro, tomatoes, and zest. Toss the sinuglaw together and serve right away.
Excerpted from I Am A Filipino by Nicole Ponseca and Miguel Trinidad (Artisan Books). Copyright © 2018. Photography by Justin Walker.