Sinuglaw

Ingredients for Sinuglaw

• 400 g grilled pork belly, chopped
• 400 g fresh snapper or other white-fleshed fish, cubed
• 1 large cucumber, cubed
• 1 1/2 cups cane vinegar, divided
• 1 red onion, sliced
• 2 tbsp ginger, minced
• Juice of 1 lemon
• 4 bird's eye chilies, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

How to cook Sinuglaw

1. 1.Place fish in a nonreactive bowl with 3/4 cup vinegar and soak for 10 minutes.
2. 2.Gently press the fish to remove excess liquid, then drain and discard the soaking vinegar.
3. 3.Combine fish with cucumber, onion, ginger, chilies, salt, and black pepper.
4. 4.Add lemon juice and remaining vinegar. Chill for 1 hour to cure and develop flavor.
5. 5.Mix in freshly grilled, chopped pork belly immediately before serving.