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Sinaing na Tulingan

Sinaing na Tulingan

Sinaing na Tulingan takes a good few hours to make, but it is so worth the effort. This popular delicacy is cooked low and slow in a clay pot until tender and flavorful, perfect with piping-hot steamed rice. It's comfort food at its best!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 (about 7 to 8 pieces) tulingan (bullet tuna)
  • 0 rock salt
  • 0.5 lb pork belly
  • 1 cup dried kamias (kalamyas or bilimbi)
  • 0.5 cup sukang irok (kaong palm vinegar)
  • 0 water
  • 0 Clay pot or palayok

Instructions

  1. Wipe banana leaves with a damp cloth to remove any dirt. Cut into about 2-inch thick strips.

  2. Clean the fish by removing the gills and innards. Make a slit in the center on both sides of the fish.

  3. Soak in a bowl of water for about 20 to 30 minutes to remove any blood. Rinse and Drain it well.

  4. Press the fish firmly with the palm of your hands to flatten.

  5. Generously rub fish with ½ cup rock salt. Wrap part of the body and head with banana leaf.

  6. In a clay pot, layer the bottom with banana leaves. Add pork belly and ½ cup dried kamias.

  7. Arrange fish in the pot, alternating positions.

  8. Add 1 tablespoon rock salt, ½ cup dried kamias, and sukang irok.

  9. Add enough water to cover fish. Cover with banana leaves.

  10. Cover with the palayok lid and bring up to a rolling boil.

  11. Lower heat and cook on low heat for about 4 to 5 hours or until flesh and bones are very tender, adding water in ½ cup increments if the liquid is drying out.