Tuna lasagna

Inihaw na baboy
(grilled marinated pork)

• 300 GRAM LASAGNA (fresh or ready made)
• 400 GRAM CANNED TUNA
• 200 GRAM MOZZARELLA, sliced
• BUNCH OF GREEN ONIONS, chopped
• 200 GRAM GREEN PEAS
• 1 SWEET PEPPER, cut
• 1 CLOVE GARLIC, mashed
• 1/2 LITER CHEESE SAUCE
• 200 GRAM MUSHROOMS, sliced

• 1 KG PORK BELLY, cut in strips
• 1 BOLL GARLIC, mashed
• 150 GRAM VINEGAR
• 8 TBSP SOY SAUCE
• 2 TBSP SUGAR
• 2 CHILLIES, chopped
• 1 ONION, chopped

Fry the green onion three minutes, add the garlic, the mushrooms and the sweet pepper and fry three minutes more. Now add the tuna and the green peas. Put one third of this mixture in a square or rectangular oven tin, pour one fourth of the cheese sauce over it and cover with lasagna sheets. Repeat this process twice, and pour the remaining cheese sauce on top of the last lasagna sheets. Distribute the mozzarella over the cheese sauce. bake the lasagna in the oven at 200 degrees Celsius for 40 minutes.

Mix 100 gram vinegar with 4 tablespoons soy sauce, the sugar and the garlic and marinate the pork overnight in this mixture. Drain the pork and grill 20 minutes. Mix the remaining soy sauce with the remaining vinegar, the onion and the chillies and use this as dip for the pork.