Grill pork chops until well done. Slice into cubes and set aside.
In a small bowl, combine ginger, onions, leeks, chili pepper, fresh fish and grilled pork. Add in about 300 ml vinegar.
Cut native lime and squeeze the juice into the mixture.
In a separate bowl, scoop tabon-tabon into small pieces with a spoon. Add about 5 tablespoon vinegar.
Toss vinegar mixture into the sinuglaw mix. (In case you can't find tabon tabon , you can use use grated coconut. But the procedure is slightly different, you have to mix the grated coconut on the tuna fillet cubes before tossing it in the sinuglaw.)
Then mix all the ingredients together. Season with salt and pepper. Chill before serving.