Place the tuna meat in a bowl then pour-in 1/2 cup of vinegar. Soak for 8 minutes.
Using a spoon of fork, press the tuna meat lightly.
Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s eye chili, and salt. Mix well.
Squeeze the lemon until all the juices are extracted then pour-in the remaining 3/4 cup vinegar. Mix well and soak for 10 minutes.
Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1 hour (you may place this inside the refrigerator).
Transfer to a serving plate then serve.
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