Sinuglaw (Tuna Ceviche + Grilled Skewered Pork Sticks) Image

Sinuglaw (Tuna Ceviche + Grilled Skewered Pork Sticks)

Make this Tonight - "Game Day Filipino Feast"

20
Prep Time
(Minutes)
70
Cook Time
(Minutes)
Make this Tonight/Game Day Filipino Feast/Sinuglaw (Tuna Ceviche + Grilled Skewered Pork Sticks)

Ingredients

Grilled Skewered Pork Sticks

  • ½ cup light brown sugar
  • ½ cup soy sauce (Datu Puti, or Silver Swan)
  • ½ cup cold water
  • 5 cloves garlic, crushed
  • 2 bay leaves
  • 2 bird’s eye chilies, whole
  • 1 teaspoon fresh ground black pepper
  • 1 lb pork belly
  • 1 lb pork shoulder
  • Vegetable or canola oil, for grill

Tuna Ceviche

  • For the dressing:
  • ¾ cup coconut vinegar
  • 1 teaspoon ginger, juiced
  • sugar, to taste
  • calamansi juice, to taste
  • green finger chilies, to taste
  • fish sauce, to taste
  • For the ceviche:
  • 10 oz (blue fin or ahi) tuna, fresh, diced into ¾ cubes
  • ¼ cup coconut vinegar
  • 2 tomatoes, seeded, sliced into wedges
  • 1 red onion, sliced
  • 1 cup English cucumber, diced into ¾ cubes
  • ½ cup coconut milk
  • cilantro leaves, for garnish

Steps

Grilled Skewered Pork Sticks

  1. In a bowl, combine brown sugar, soy sauce and water. Add garlic, bay leaf, chilies and black pepper.
  2. Pour marinade over pork and massage the marinade into the meat.
  3. Marinate for at least 30 minutes and up to overnight.
  4. Soak the bamboo skewers in cold water for at least 20 minutes to prevent them from burning.
  5. When ready, drain the marinade into a small sauce pot, bring to boil over medium heat, and set aside off the heat.
  6. Skewer the pork onto the soaked bamboo skewers alternating pork belly and pork shoulder one after another onto the sticks.
  7. Oil the grates of a gas or charcoal grill, or if cooking on a stove, a grill pan, and heat over medium-high heat.
  8. Grill the pork sticks 4 minutes on each side brushing each side with the boiled marinade. They should be nice and charred.
  9. Serve.

Tuna Ceviche

  1. For dressing, mix all ingredients in a bowl, keep chilled.
  2. Rinse the fish in tablespoon of vinegar. Discard vinegar.
  3. Add tuna to a nonreactive bowl then add tomatoes, onions and cucumbers.
  4. Pour the dressing over the fish and marinate for 3 minutes.
  5. Pour coconut milk on top of the ceviche.
  6. Garnish with cilantro and serve with Grilled Skewered Pork Sticks.