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½ kg medium diced tuna loin, chilled
2 tbsp soy souce
2 thumb-size ginger, fine julienned
½ kg ½-inch thick pork belly slices
½ cup coconut milk, chilled
1 tsp salt
1 sachet 22g MAGGI® MAGIC SINIGANG® Original Sampaloc Mix
2 pcs green finger chili, biased
1 pc small cucumber, peeled, quartered, seeded and biased
2 tbsp vegetable oil
1 pc large red onion, julienned
2 pcs red chili, sliced
Combine pork belly, ½ pack of MAGGI® MAGIC SINIGANG® Original Sampaloc Mix and soy souce. Set aside for 2 hours. Coat well with oil and grill for 4 – 5 minutes per side. Set aside to rest.
Combine tuna and remaining ½ pack of MAGGI® MAGIC SINIGANG® Original Sampaloc Mix. Add onion, ginger, finger chili, red chili and cucumber. Pour coconut milk and season with salt. Gently mix together. Refrigerate for 10 minutes.
Cut grilled pork belly into bite-size pieces. Transfer Kilawing Tuna in a serving plate, top with grilled pork belly and serve.
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