This popular dish from the Visayas and Mindanao is a combination of Sinugba and Kinilaw. Perfect as pulutan and even as an appetizer! Make some today!😍
Serves 5 to 6.
INGREDIENTS:
Set A:
- 300 grams pork, (use pork belly), cut into 3/4-inch thick pcs.
- 2 tablespoons soy sauce
- 3 tablespoons calamansi juice
- 2 cloves garlic, minced
- 300 grams fresh sashimi-grade tuna, cut into 3/4-inch pieces
Set B:
- 1 piece large red onion, sliced thinly
- 1 piece thumb-sized ginger, finely chopped
- 2 pieces finger chilies (siling pangsigang), sliced into rounds
- 3/4 cup vinegar
- 5 tablespoons spiced vinegar (from Set C mixture)
- 2 tablespoons fish sauce
- Black pepper, to taste
- 1 tablespoon sugar
- 1 cup cucumber, sliced into 1/2-inch pieces (optional)
Set C: (Spiced Vinegar)
- 3 cups Datu Puti Vinegar
- 1/4 cup minced ginger
- 1 piece red onion
- 1 head garlic
- 2 pieces red chilies
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon whole peppercorns