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Sinuglaw
Filipino Main dish

Sinuglaw

(3)
40Min
Intermediate
Adimo
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Ingredients

8 6-8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
0.5  Kg
Pork Belly
1  Sachet
MAGGI® Magic Sinigang Sampalok With Gabi Mix
2  tbls
Maggi® Soy Cooking And Seasoning Sauce
2  tbls
Vegetable Oil
0.5  Kg
Tuna
1  Piece
Red Onion
2  Pieces
Ginger
2  Pieces
Finger Chili
2  Pieces
Hot Red Pepper
1  Piece
Peeled Cucumber
0.5  Cup
Coconut Milk
1  tsp
Salt
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
546.3
Protein
24.08
Carbohydrates
18.32
Fats
43.74
Information per serving

Instruction

40 Minutes

  • Step1

    15 Min
    Combine pork belly, ½ pack of MAGGI® MAGIC SINIGANG® Original Sampaloc Mix and soy souce. Set aside for 2 hours. Coat well with oil and grill for 4 – 5 minutes per side. Set aside to rest.

  • Step2

    15 Min
    Combine tuna and remaining ½ pack of MAGGI® MAGIC SINIGANG® Original Sampaloc Mix. Add onion, ginger, finger chili, red chili and cucumber. Pour coconut milk and season with salt. Gently mix together. Refrigerate for 10 minutes.

  • Step3

    10 Min
    Cut grilled pork belly into bite-size pieces. Transfer Kilawing Tuna in a serving plate, top with grilled pork belly and serve.
Sinuglaw

Step1 of 3

Combine pork belly, ½ pack of MAGGI® MAGIC SINIGANG® Original Sampaloc Mix and soy souce. Set aside for 2 hours. Coat well with oil and grill for 4 – 5 minutes per side. Set aside to rest.

Sinuglaw

Step2 of 3

Combine tuna and remaining ½ pack of MAGGI® MAGIC SINIGANG® Original Sampaloc Mix. Add onion, ginger, finger chili, red chili and cucumber. Pour coconut milk and season with salt. Gently mix together. Refrigerate for 10 minutes.

Sinuglaw

Step3 of 3

Cut grilled pork belly into bite-size pieces. Transfer Kilawing Tuna in a serving plate, top with grilled pork belly and serve.

Recipe as PDF

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