Sinuglaw WITH PINEAPPLE

Sinuglaw WITH PINEAPPLE Eats time! Grab your plates and let’s go on a food trip! Join me as he wanders around different places searching for various food items to try out. Come and let’s fly all the way to Cagayan de Oro and sample some of the local cuisine and delicacies this City of Golden Friendship has to offer

Ingredient: 

250 g Pork Liempo (sliced ​​into half inch strips) 
1 tsp Iodized Salt (to taste) 
¼ tsp black pepper (to taste) 
1 tbsp caves cover (grated, optional) 
2 lime / calamansi juice 
250 fresh tuna fillet (fillet and deboned, cut into 1/4 "cubes) 
1/8 tsp Iodized Salt 
1/3 cup red or green bell pepper (diced) 
1 1/2 Red Onion (chopped) 
1 pc Siling Snipe (sliced) 
1 tbsp Ginger (chopped) 
1 pc Siling Length (seeded and sliced) 
Salt (to taste) 
Black Pepper (to taste) 
½ pc cucumber (sliced ​​with peel) 
1 tbsp Green Onions (chopped (optional)) 
2 tbsp Del Monte 
Red Cane Vinegar 
1 pack (115 g) Del Monte 
Pineapple Tidbits 

method: 

1) Sprinkle with salt and pepper the pork. Charcoal grill to cook and chop the strips 1/2 inch. Set aside. 

2) Mix the grated or kafffr covering and covering half the lime juice. Squeeze and strain. Store the juice and throw a cloth covering pulp 

3) Combine the fish, Del Monte Red Cane vinegar and salt. Put on refrigerato and marinate for 15 minutes. 

4) Add the Del Monte Pineapple Tidbits with syrup, lime juice and remaining ingredients except pork. Season with salt and pepper. 

5) Ibabawan roast pork and serve to please you.