Ingredients:
300 g bagnet (pork belly crackling)
150 g shallots, slivered
500 g tomatoes, cut into wedges
1 tbsp chopped kinchay (Chinese parsley)
2 tbsp fresh calamansi juice
3 tbsp bagoong isda (anchovy sauce), strained
2 tsp freshly ground black pepper
250 g seaweed
Directions:
Chop the crackling into bite-size chunks.
In a bowl, mix the shallots, tomato, parsley, anchovy sauce calamansi juice and pepper, then add the crackling and toss lightly.
Transfer to a salad bowl and arrange the seaweed around the sides.
