SINUGLAW

Ingredients:

1/2	kg	MONTEREY PORK LIEMPO
1/4	kg	tanigue fillets, cut into cubes
1/2	tsp	iodized fine salt
pinch		pepper

VINEGAR MIXTURE

1	tsp	chopped ginger
1	pc	siling labuyo, chopped
1/4	cup	chopped purple onion
1	pc	finger pepper, roasted and chopped
1	tbsp	chopped garlic
1/3	cup	cane vinegar
		iodized fine salt and pepper to taste

Procedure:

Mix the first 8 ingredients in a bowl. Set aside in the chiller until ready for use.
Season pork liempo also with salt and pepper then grill on high heat and cook to medium doneness (about 4-5 minutes on each side). Chop the liempo into bite-sized pieces (about 1 ½ x ½“).
Mix the liempo and the tanigue in the vinegar mixture and let marinate for about 30-40 minutes. Adjust seasoning as needed.

Makes 5 servings.

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