Sinuglaw
Notes
A Filipino salad called Sinuglaw: a happy marriage of grilled pork belly ("Sinugba") and tuna belly ceviche ("Kinilaw"), with crunchy jicama and cucumbers
Directions
Combine the first 5 ingredients in a bowl and season with salt to taste. Add ¾ cup of vinegar and let
marinate for about 1 hour in refrigerator. Drain the vinegar then add the tuna and pork belly. Squeeze lemon juice
over and grapeseed oil, if using. Check seasoning again. Season to taste with salt and pepper. Serve immediately.