Print Options:

Kinilaw na Tanigue topped with Lechon style pork

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

 tanigue
 Pork Belly
 ¼ large onion minced
 ¼ ½ inches of luya minced
 Salt (to taste)
 ⅛ tsp ground pepper
 ¾ - 4 pcs. kalamasi (juiced)
 1 tbsp Pinakurat vinegar
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. Mixed with sliced Onions, ginger, salt, pepper, 3-4 kalamansi and 3-4 Tbsp of Pinakurat..season to taste

2

To make lechon style pork: Boil 1/4 kilo of Pork with skin (add pepper and salt while boiling) until tender and cooked. Wrap the meat in foil. leave the skin exposed. Roast it using the Breville Smart Oven Pro. Roast function 175 deg C for 45 mins.

Nutrition Facts

Serving Size ½ cup