Sinuglaw

 

Ingredients

• 1 lb Inihaw na liempo (grilled pork belly), chopped
• 1 lb fresh tuna meat, cubed
• 2 cups cucumber, seeded and thinly sliced
• 1¼ cup vinegar (cane, white, or coconut vinegar)
• 1 medium sized red onion, sliced
• 2 tablespoons ginger, julienned
• 4 pieces finger chilies, sliced
• 1 piece lemon
• 4 to 6 pieces Thai or Bird’s eye chili, chopped
• 1 teaspoon salt

Instructions

1. Place the tuna meat in a bowl then pour-in ½ cup of vinegar. Soak for 8 minutes.
2. Using a spoon of fork, press the tuna meat lightly.
3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
4. Squeeze the lemon until all the juices are extracted then pour-in the remaining ¾ cup vinegar. Mix well and soak for 10 minutes.
5. Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
6. Transfer to a serving plate then serve.
7. Share and enjoy!

Source: Panlasang Pinoy