Kinilaw Na Tanigue Topped With Lechon-Style Pork Recipe



INGREDIENTS:

  • 1/4 tanigue
  • 1/4 pork belly
  • 1 large onion minced
  • 1 and half inches of luya (ginger) minced
  • 1/2 tsp ground pepper
  • 3-4pcs. kalamansi (juiced)
  • 4 Tbsp Pinakurat vinegar
  • Salt (to taste)
Kinilaw Na Tanigue Topped With Lechon-Style Pork Recipe


INSTRUCTIONS:

  1. Wash the meat of 1/4 kilo Tanigue fish..fillet the fish taking off the bones and skin. chop into squares about 1 inch in size.
  2. Mixed with sliced Onions, ginger, salt, pepper, 3-4 kalamansi and 3-4 Tbsp of Pinakurat
  3. Season to taste
  4. To make lechon style pork
  5. Boil 1/4 kilo of pork with skin (add pepper and salt while boiling) until tender and cooked.
  6. Wrap the meat in foil. leave the skin exposed.
  7. Place it in the electric griller or toaster until golden brown chop it up and add it in your kinilaw.

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