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Pork belly with ceviche (Sinuglaw)

Sinuglaw Sinuglaw, a Filipino of grilled pork belly and fish ceviche, brings together two popular cooking methods: sinugba, to grill; and kinilaw, to pickle in vinegar or citrus. These two very different dishes come together in a harmonious explosion of flavours.

  • serves

    4

  • prep

    20 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4

people

preparation

20

minutes

cooking

10

minutes

difficulty

Easy

level

Ingredients

  • 200 g boneless, skinless pork belly, thinly sliced
  • salt and freshly ground white pepper, to taste
  • drizzle of vegetable oil
  • 400 g rockling and kingfish (or any white flesh fish), cubed
  • 125 ml (½ cup) cane vinegar
  • 1 large cucumber, seeded and cubed
  • 1 red onion, thinly sliced
  • 1 tbsp minced ginger
  • juice of 1 lemon
  • 4 bird's eye chillies, chopped

Instructions

1. Preheat a charcoal grill or barbecue to medium-high.

2. Place the pork in a bowl, season with a good pinch of salt and white pepper, add a drizzle of oil and toss to coat.

3. Place all the other ingredients in a large bowl. Season with salt and mix well. Stand for 10 minutes. The fish will become opaque when it is cooked through.

4. Meanwhile, grill the strips of pork belly for 3-5 minutes on each side, or until slightly caramelised and cooked through. Chop the pork belly into strips.

5. Drain the liquid from the fish, place on a serving plate and top with the pork belly pieces.

Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of .

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 11 December 2023 1:25pm
By Diana Chan
Source: SBS



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