Refried Beans with Chorizo
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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
Instructions
Sinuglaw (Vinegar-Cured Tuna With Grilled Pork Belly) serves 6 original recipe by Epicurious.
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