Sinuglaw Recipe

1 kilo pork, (use pork belly), cut into 3/4-inch-thick pieces

2 tablespoons fish sauce (patis)

2 cloves garlic, minced

calamansi juice, from 6 pieces calamansi

pepper

1/2 kilo fresh sashimi-grade tuna, cut into 3/4-inch pieces

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 coconut vinegar

2 tablespoons sugar, adjust seasoning based on acidity of the vinegar

calamansi juice

1/2 teaspoon salt

black pepper

2 red finger chilies (siling haba), sliced into rounds (optional)