Sinuglaw

Sinuglaw

1 kilo pork belly (liempo),
       cut into 3/4-inch-thick pieces
2 tablespoons fish sauce (patis)
2 cloves garlic, minced
juice from 6 pieces calamansi
dash of pepper
1/2 kilo fresh, good-quality tanigue or 
      sashimi-grade tuna, 
      cut into 3/4-inch pieces 

For The vinaigrette
1 cup cucumber, peeled, 
      seeded, and sliced into 
      half-rounds or diced into 
      1/2-inch pieces
1 large red onion, sliced thinly
1 thumb-sized piece ginger, finely chopped
1 cup native coconut vinegar
2 tablespoons sugar 
      (adjust seasoning based on acidity of the vinegar)
juice from 4 pieces calamansi
1/2 teaspoon salt
dash of black pepper
2 bird's eye chilies, sliced into rounds (optional)

Cooking Instructions:

1  Marinate pork in fish sauce, garlic, calamansi juice, and pepper for 10 minutes.

2  Grill pork over hot charcoals until cooked, about 5 to 8 minutes per side. Chop into 1-inch pieces and set aside. 

3  Make the vinaigrette: Mix all ingredients together in a bowl.

4  To assemble, arrange fish chunks on a platter and top with grilled pork. Pour vinaigrette over, then serve.

source:  yummy.ph