Sinuglaw (Filipino Vinegar-Cured Tuna Kinilaw With Grilled Pork Belly)

philippines fish tuna pork summer vinegar coconut ginger chile pepper cucumber avocado appetizer dinner backyard bbq

Nicole Ponseca

Serves 4–6

Source

Ingredients

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, seeded, if desired

1 tablespoon fish sauce

½ pound (225 g) grilled pork belly, 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

Method

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.