Cebuano flavors
Sinuglaw
Strips of smoky grilled pork belly tossed together with fresh kinilaw tuna — warm and charred meets cold and acidic. The name combines sinugba (grill) and kinilaw. Cebu's favourite pulutan (bar food).
About this dish
Sinuglaw captures something fundamental about Cebuano cooking: the love of grilled meat (sinugba is practically a local birthright) and the love of raw seafood cured in vinegar. By combining both in one dish, cooks created something that transcends either preparation alone — the rendered fat from the grilled liempo coats and enriches the vinegar-bright tuna, while the kinilaw's acidity cuts through the pork's richness. It is most popular as pulutan (drinking food) paired with ice-cold San Miguel, but works equally well as a main course with puso or steamed rice. Cebu's iterations typically use locally caught yellowfin tuna from the fishing grounds off Moalboal and Badian, lending a cleaner, meatier flavor than smaller fish alternatives.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Sugbo Mercado (IT Park, Thu–Sun); seafood paluto restaurants across Cebu City