SINUGBA'T KINILAW

Sinugba't Kinilaw

Ingredients :
1 lb Inihaw na pork belly, (chopped)
1 lb fresh Tangegue 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
2 piece lemon
1 teaspoon salt

Procedure :
Place the tuna meat in a bowl then pour-in ½ cup of vinegar. Soak for 8 minutes.

Using a spoon of fork, press the Tangegue meat lightly.

Drain the vinegar then combine cucumber, onion, ginger, finger chili, and salt. Mix well.

Squeeze the lemon until all the juices are extracted then pour-in the remaining ¾ cup vinegar. Mix
well and soak for 10 minutes.

Put-in the Inihaw pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).

Transfer to a serving plate then serve.


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