2 lbs. Salmon Belly, rinsed/drained
6 garlic cloves, minced
3 stem green onion, cut in 3 inches
2 pieces large tomato, cut into cubes
1 cup Datu Puti vinegar
1 cup water
salt and ground pepper to taste
Arrange the salmon belly in a deep pan and cover with water. Bring to a boil. Once it starts boiling top the fish with garlic, ground pepper and salt. Pour the vinegar and bring to a boil. Once it starts boiling reduce heat to medium and continue boiling till the water/vinegar mixture reduce to half. Place the green onions and diced tomatoes and simmer for 10 minutes. Remove from heat and serve.