Sinuglaw Vinegar Cured Tuna With Grilled Pork Belly

Name: Sinuglaw (Vinegar-Cured Tuna With Grilled Pork Belly)
Ingredients: ½ pound (225 g) sushi-grade tuna, cut into large dice; ½ cup (120 ml) white sugarcane vinegar or white vinegar; Kosher salt and freshly ground black pepper; ½ cup (120 ml) coconut milk; 2 tablespoons minced fresh ginger; 2 tablespoons minced red onion; 1 tablespoon minced long green chile, seeded, if desired; 1 tablespoon fish sauce; ½ pound (225 g) grilled pork belly, sliced; 1 cup (118 ml) peeled, seeded, diced cucumber; 1 avocado, peeled and diced; ¼ cup (10 g) picked fresh cilantro leaves, for garnish; ¼ cup (35 g) quartered cherry tomatoes, for garnish; 1 tablespoon orange or lime zest, or a mix of the two, for garnish