Created by JostLori on July 9, 2016
Step 1: Place the tuna in a bowl and add 1/2 cup of vinegar. Let marinade for 8 minutes.
Step 2: Using a spoon or fork, press the tuna lightly. Drain the vinegar.
Step 3: Add the cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
Step 4: Squeeze the lemon over the fish until all the juices are extracted, then add the remaining 3/4 cup vinegar. Mix well and let stand for 10 minutes.
Step 5: Add the grilled pork belly and mix thoroughly. Refrigerate for at least 1 hour before serving.