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Sinuglaw by Chef Jules Rodriguez from Restaurant Ko, Fairmont Kea Lani
Jules Rodriguez can be found at restaurant Kō in the Fairmont Kea Lani. She is the recipient of the scholarship in her mentors name, “Tylun Pang Aspiring Chef Scholarship.” She was working on this recipe with Chef Tylun before his untimely passing and so she dedicates the dish in his honor. She remembers that he stressed to incorporate history, sustainability, and support of local ingredients in dishes made for Kō.She shares her recipe of Sinuglaw in Cooking Hawaiian Style kitchen.
Ingredients
- 1/2 lb Pork Belly Strips
Pork Marinade:
- 1/4 cup Soy Sauce
- 1 tbsp Calamansi Juice
- 1/2 tbsp Garlic minced
- 1/2 tsp Brown sugar
- 1/8 tsp black pepper ground
- 1/2 lb Ahi cubed
Sinuglaw Leche de Tigre:
- 1/4 cup Rice Vinegar
- 1/2 tsp Sugar
- 1 1/2 tsp Salt
- 1/2 tbsp Calamansi juice
- 1 Hawaiian Chili Pepper sliced (more if you like it spicier)
- 1/2 tbsp Ginger minced
- 1/2 Garlic crushed
- 1 cup Cucumber diced
- 1 cup Daikon diced
- 1/2 cup red onions julienned
Garnish:
- Green onion sliced
Instructions
- Combine all pork marinade and make sure the sugar is dissolved.
- Place the pork belly inside a ziploc bag and pour in marinade. Make sure to release as much air as you can when closing the ziploc bag. Marinate at least 2 hours or overnight.
- Preheat the grill on high.
- In a bowl, combine all ingredients for the leche de tigre.
- In a separate bowl, combine the ahi, cucumber, daikon, and red onions.
- Pour the leche de tigre over the ahi and vegetables and toss all the ingredients so the acid cooks the fish. Set aside.
Nutrition
Calories: 1671kcalCarbohydrates: 32gProtein: 84gFat: 132gSaturated Fat: 47gPolyunsaturated Fat: 16gMonounsaturated Fat: 60gCholesterol: 249mgSodium: 6929mgPotassium: 1924mgFiber: 6gSugar: 16gVitamin A: 5632IUVitamin B1: 2mgVitamin B5: 4mgVitamin C: 112mgCalcium: 147mgIron: 7mg
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