Lamb Tapa with Salsa Pina

In a wok, heat cooking oil on medium flame. Fry lamb tapa until light golden brown. Remove lamb tapa from the pan and set aside.

Add crushed garlic and steamed red Benguet rice to remaining oil in the wok. Season to taste.

Make the Salsa Pina: In a bowl, combine combine cucumber, tomatoes, onions, and cilantro. Add the remaining ngredients and mix well.

To serve, lay lamb tapa on top of the Salsa Pina.