Gluten-Free Pork Sisig with Cauliflower Rice

Ingredients

• about 680 g Pork belly
• about 113 g Chicken liver
• 1 medium Red onion
• 2 small Green chilies
• 4 tbsp Calamansi juice
• 2 tbsp Mayonnaise
• 2 tbsp Coconut aminos
• 4 cups Cauliflower rice
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g pork belly in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the pork belly is tender when pierced with a fork. Drain the pork belly, let it cool completely on a cutting board, then cut into 1.27 cm cubes.
2. 2While the pork belly is cooling, place the about 113 g chicken liver in a small saucepan and cover with water. Bring to a boil over high heat, then reduce heat to low and simmer for 5-7 minutes, or until the chicken liver is firm and cooked through. Drain the chicken liver, let it cool completely, then cut into 1.27 cm cubes.
3. 3Heat a 30.48 cm cast-iron skillet over medium-high heat (about 204.4°C/200°C). Add the cubed pork belly and chicken liver to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the pieces are lightly browned and slightly crispy.
4. 4Add the 1 medium red onion, diced, to the skillet with the pork and liver. Continue to cook for another 3-4 minutes, stirring frequently, until the onion is softened and translucent.
5. 5Stir in the 2 small green chilies, chopped, the 4 tbsp calamansi juice, the 2 tbsp mayonnaise, and the 2 tbsp coconut aminos. Cook for 1-2 minutes more, stirring constantly, until everything is well combined and heated through.
6. 6Season the mixture with salt and pepper to taste. Stir well to distribute the seasonings evenly.
7. 7Serve the hot pork sisig immediately on a sizzling plate alongside the 4 cups of cauliflower rice.

Substitutions

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