Sinuglaw

My version of this classic Filipino appetizer Sinuglaw, is an all-pork dish. The pork belly is marinated in patis (fish sauce), garlic, and calamansi. After grilling the pork pieces, pour the vinaigrette, consisting of ginger, red onions, and vinegar, then add the chilies. Serve as an appetizer. This Asian in America recipe blog post by Elizabeth Ann Quirino was inspired by Chef Mike T. Sarthou.

Prep Time1

Cook Time15

Total Time1 15

Course: Appetizer

Cuisine: Asian, Filipino

Keyword: Sinuglaw

Servings: people

Calories: 4kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Grill - outdoor or indoor

Ingredients

For pork marinade:

2 pounds pork belly; keep piece whole for grilling;
2 Tablespoons patis (fish sauce)
4 cloves garlic, minced
4 Tablespoons calamansi juice
½ teaspoon ground black pepper

For vinaigrette:

1 whole red onion, chopped
1 knob (1-inch piece) fresh ginger, peeled, sliced thin
1 cup coconut vinegar;; or use white
1 teaspoon granulated sugar
1 teaspoon calamansi juice
1 to 2 pieces siling labuyo (bird's eye chilies), sliced
1 whole small red bell pepper, sliced; for garnish
1 stalk scallions, sliced; for garnish

Instructions

To marinate the pork:

In a bowl, marinate the pork belly with the patis, garlic, calamansi juice and black pepper. Massage the pork with your hands to incorporate the flavors.
Keep covered in the refrigerator and marinate for at least 1 hour.

To grill pork:

Preheat the outdoor grill to a medium high.
Grease the grates with grilling spray.
Place the slabs of pork over the grill. Grill for about 15 minutes till pork is completely done.
Turn pork pieces over for even grilling.
When pork is cooked, remove from grill and place on a chopping board.
Slice pork into 3/4-inch thin pieces. Place pork in a serving bowl.

To assemble the Sinuglaw:

Prepare the vinaigrette. In a bowl, combine the red onion, ginger, vinegar, sugar and calamansi juice. Add the chilies. Stir and mix.
Pour the vinaigrette over the pork pieces in the bowl.
Garnish with red pepper slices and scallions,, and additional chilies if desired. Serve warm as an appetizer.

Cook's comments:

The classic Filipino Sinuglaw recipe usually consists of grilled pork belly and sashimi-grade tuna, cut into small cubes. My version here is the all-pork appetizer.
If calamansi juice is not available, use lemon.
Adjust the level of spice according to your personal preference. You can omit the bird's eye chilies if you like.
You can also grill the pork in an indoor grill, and the results are just as superb.

Copyright Notice

Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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