Keto Pork Sisig

Ingredients

• about 680 g Pork belly
• 1 medium Onion
• 2 small Red chili peppers
• 2.54 cm Ginger
• 3 tbsp Coconut aminos
• 2 tbsp Apple cider vinegar
• 2 tbsp Mayonnaise
• 4 cups Cauliflower rice

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

Instructions

1. 1Place the about 680 g of 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 minutes, or until the pork belly is tender when pierced with a fork.
2. 2Carefully remove the about 680 g of boiled pork belly from the pot and let it cool slightly on a cutting board. Once cool enough to handle, cut the pork belly into 1.27 cm cubes.
3. 3Finely chop the 1 medium onion, mince the 2 small red chili peppers (removing seeds if you prefer less heat), and mince the 2.54 cm of ginger.
4. 4Heat a 30.48 cm skillet over medium-high heat. Add the chopped onion, minced chili peppers, and minced ginger. Sauté for 3-5 minutes, stirring frequently, until the vegetables are softened and fragrant.
5. 5Add the 1.27 cm cubes of pork belly to the skillet with the sautéed vegetables. Cook for 5-7 minutes, stirring occasionally, until the pork belly is slightly crispy and browned on the edges.
6. 6Pour the 3 tbsp of coconut aminos and 2 tbsp of apple cider vinegar into the skillet. Stir to combine with the pork and vegetables, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until the liquid has mostly evaporated.
7. 7Remove the skillet from the heat. Stir in the 2 tbsp of mayonnaise until the pork belly is evenly coated. Serve the Keto Pork Sisig hot, spooned over the 4 cups of cauliflower rice.

Substitutions

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