This post may contain affiliate links. Please read our Affiliate Disclosure for more information.
What is Sinuglaw?
Sinuglaw is a well-loved Mindanao dish that combines two Filipino cooking styles: sinugba (grilled) and kinilaw (ceviche-style). It features smoky grilled pork belly mixed with fresh raw fish cured in vinegar or calamansi, then tossed with onions, chilies, and ginger. Popular in coastal areas of Mindanao, sinuglaw is often served during gatherings and celebrations as a refreshing yet flavorful appetizer or pulutan.
Why Masarap
Masarap ang sinuglaw dahil sa contrast ng flavors at textures. The grilled pork adds smokiness and richness, habang ang fresh fish brings a clean, tangy bite. The vinegar or calamansi cuts through the fat, while onions and chili add crunch and mild heat. Every spoonful is bold, fresh, and satisfying—perfect for those who enjoy balanced Filipino flavors.
Best Eaten For
Sinuglaw is best eaten for lunch, dinner, or as pulutan, lalo na kapag bagong halo at malamig-lamig pa.
Ingredients
- Fresh tuna or tanigue, cubed
- Pork belly, grilled and chopped
- Vinegar or calamansi juice
- Red onion, sliced
- Ginger, julienned
- Green or red chilies, chopped
- Salt and pepper
- Optional: cucumber or spring onions
How to Cook Sinuglaw
- Place the cubed fish in a bowl and pour vinegar or calamansi juice over it.
- Let it cure briefly, then drain excess liquid.
- Add chopped grilled pork belly to the bowl.
- Mix in onions, ginger, and chilies.
- Season with salt and pepper.
- Toss gently until well combined.
- Chill slightly before serving for best flavor.
Serving Suggestions
Sinuglaw is best served fresh with steamed rice or enjoyed as pulutan.
For a Mindanao-inspired spread, it pairs well with grilled dishes like Pork BBQ or coconut-based mains such as Piaparan.
A light soup like Tinola also balances its bold flavors.
Storage Tips
- Best consumed immediately for freshness and safety.
- If needed, refrigerate and consume within the same day.
- Avoid storing overnight as the fish may over-cure.
Frequently Asked Questions
Anong isda ang best gamitin sa sinuglaw?
Fresh tuna or tanigue is ideal for its firm texture.
Safe ba kainin ang hilaw na isda?
Yes, as long as the fish is very fresh and properly cured.
Pwede bang walang pork?
Yes, but the grilled pork adds signature smokiness.
Maanghang ba ang dish na ito?
Mild by default, but spice can be adjusted with chilies.
Masarap ba ito kinabukasan?
No, sinuglaw is best eaten fresh.
Want more stories beyond food?
More helpful reads:
- FeedFrenzyPlus.com offers curated news and informative articles.
- HeyPositivity.com provides motivational quotes and uplifting content.
Discover more easy and delicious recipes you’ll love. Kasama mo ang SarapDiaries.com for all things masarap.
Ava Manalo is a passionate home cook who loves exploring flavors, recreating comforting classics, and sharing easy-to-follow recipes that bring joy to every meal. As an author at Sarap Diaries, she focuses on Filipino dishes, merienda favorites, and simple cooking tips that make homemade food approachable and always delicious.
When she’s not developing recipes, Ava enjoys discovering new food spots, experimenting with global flavors, and turning everyday ingredients into heartwarming dishes for all kinds of occasions.
