- 1/2 kg. pork belly
- 1/2 kg. fresh tuna meat, cut into cubes
- 2 cups cucucmber, seeded and thinly sliced
- 1 cup cane vinegar
- 1 medium sized red onion, diced
- 2 tbsp. ginger, julienned
- 4 pcs. finger chilis, sliced
- 3 pcs. calamansi, juiced
- 4 to 6pcs silinghaba, chopped
- 2-3pcs labuyo, chopped
- salt to taste
- Season pork with salt and pepper then grill until done. Chop and set aside.
- In large bowl place the tuna meat and add 1/2 cup of vinegar; then marinate for 10minutes.
- Drain the vinegar then add cucumber,onion,ginger,finger chili, chillies,and salt. Mix thoroughly.
- Add calamansi then add the remaining 1/2 cup vinegar, add the grilled pork belly. Mix well and serve.
- (OPTIONAL) Place the mixture inside the refrigerator for 30mins to one hour before serving.
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