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.
- Share and enjoy!
