Sinuglaw Ingredients:
- 1/2 kilo grilled pork belly, cut into small pieces
- 1/2 kilo fresh tuna meat, cut into cubes
- 2 cups cucumber, seeded and thinly sliced
- 1 1/4 cup cane vinegar or coconut vinegar
- 1 medium sized red onion, diced
- 2 tablespoons ginger, julienned
- 4 pieces finger chilies, sliced
- 3 pcs Calamansi or 1 pc lemon
- 4 to 6 pieces siling labuyo (bird's eye chili), chopped
- Salt to taste
Procedure:
- In large bowl, place the tuna meat and add 1/2 cup of vinegar, marinate for about 8 to 10 minutes.
- Press the tuna meat using pork to remove stench of tuna. Then drain the vinegar.
- Add cucumber, onion, ginger, finger chili, siling labuyo, and salt. Mix thoroughly.
- Squeeze the calamansi or lemon until all the juices are extracted then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.
- Add the chopped Grilled pork belly and mix well.
- Place the mixture inside the refrigerator for one hour.
- Chow and enjoy!
Image courtesy to: http://clapalisoc.blogspot.com