Ingredients
- 4 ounces kingfish steak
- 3 ounces pork belly, thinly sliced
- 2 tablespoons diced red onion
- 1 tablespoon chopped scallions
- 1 (2-inch) knob young ginger, cut into inch-long silvers
- 1 small Thai red chili
For the Dressing
- 3 tablespoons Hellman’s mayonnaise
- 1 small bottle Calamansi juice (found in most Asian groceries)
- Sea salt
Instructions
Mix 3 tablespoons of mayonnaise with a few dashes of calamansi juice. Add salt to taste. Add water if the sauce is too thick; ideal consistency is a thin paste.
Grill or pan-fry pork belly until crispy on the outside. Slice into inch-wide chunks.
Cube raw kingfish steak into chunks, same size as pork.
Dice red onion, chop scallions.
Peel and slice ginger into silvers.
Add all the ingredients into a bowl and mix well with dressing until evenly coated. Let marinate for at least 10 minutes.
To serve, sprinkle with a few dashes of calamansi juice and sea salt.
