Serves 4 as an appetizer
"This recipe was inspired by a Cebuano street cook. The Cebuano style of of kinilaw (also known as kilawin depending on province) often incorporates coconut milk to add a little weight and sweetness. The addition of the grilled pork belly adds a touch of char that compliments the mackerel and makes it the perfect summer BBQ dish." ―former Poleng Lounge chef Tim Luym, currently consulting on Attic, a restaurant due later this month in San Mateo
The Surf:
1 pound fresh mackerel fillets, skinned, cut into medium dice
½ cup fresh calamansi juice (substitute lime)
¼ cup coconut vinegar
1 tablespoon fresh ginger juice
1 bird's eye chile (siling labuyo)
2 tablespoons minced shallots
1 cup cherry tomatoes, quartered
½ cup coconut milk
1 teaspoon salt, to taste
2 tablespoons cilantro, chopped
The Turf:
¼ pound pork belly
¼ cup soy sauce
1/8 cup coconut vinegar
1/8 cup water
1/3 cup muscovado sugar (substitute brown sugar)
2 cloves garlic, crushed
1 bay leaf
Method:
1. Begin by preparing the Turf. Slice pork belly into ¼" slices. Combine the soy sauce, coconut vinegar, water, sugar, garlic, and bay leaf and bring to a boil. Cool. Use to marinate the sliced pork belly for at least 20 minutes. Grill the pork belly and set aside.
2. Place the cut mackerel into a mixing bowl along with the calamansi juice, coconut vinegar, ginger juice, chile, and shallots. Stir to coat and let sit, covered and refrigerated, for at least 15 minutes. Once fish is "cooked," add the coconut milk and salt. Toss in the tomatoes and grilled pork belly. Transfer to a plate or bowl and garnish with cilantro.
Mary Ladd contributed to this post.
