Sinuglaw na Tuna at Liempo

This Visayan-style ulam combines grilled pork belly with vinegar-cured tuna. It is fatty, tangy, smoky, and low in carbs.

Estimated cost: ₱360–₱400

Prep 35 min · Total 55 min · Serves 1

Nutrition per serving: 567 kcal · 36 g protein · 9 g carbs · 43 g fat

Ingredients

• 100g fresh tuna, cubed
• 80g pork belly, sliced
• 1/4 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp juice plus 1 chili calamansi juice and chili
• 3 tbsp cane vinegar
• 1 tsp ginger, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps

1. Season pork belly with salt and black pepper, then rest for 10 minutes while heating a grill pan over medium-high heat.
2. Grill pork belly for 4 to 5 minutes per side until the fat renders, the edges char, and the center is cooked through.
3. Transfer pork to a board and rest for 5 minutes, then chop into bite-size pieces.
4. Place tuna cubes in a chilled bowl and add vinegar, calamansi juice, ginger, onion, chili, and a pinch of salt.
5. Toss gently and refrigerate for 15 minutes until the tuna edges turn opaque.
6. Drain off half of the curing liquid so the final dish is tangy but not watery.
7. Fold in cucumber and chopped grilled pork belly. Toss for 10 seconds only to keep the tuna intact.
8. Serve immediately while the pork is still slightly warm and the tuna is chilled.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).