Sinuglaw is a combination of fish ceviche—in this case, tuna—plus inihaw na liempo, or grilled pork belly. The two are eaten together for a wonderful dish that pairs smoky, fatty meat with the clean, tart flavors of vinegar-cured fish. They’re dressed with a mix of coconut milk, ginger, red onion, chiles, and tomato. In the Philippines, you often eat kinilaw made from fresh catch right at the beach, but it tastes better after it rests for at least ten minutes. You can even let it sit in the refrigerator for a few hours to cure to your liking; the texture of the fish will firm up over time.