Keto Pork Sisig with Crispy Pork Rinds

Ingredients

• 1.5 lbs Pork shoulder
• 1 cup Pork rinds
• 1 medium Onion
• 1/2 medium Red bell pepper
• 1/2 medium Green bell pepper
• 2 tbsp Mayonnaise
• 1/2 tsp Chili flakes
• 2 tbsp Calamansi juice (or lime juice)
• 2 tbsp Soy sauce alternative (coconut aminos)

Instructions

1. 1Place the 1.5 lbs pork shoulder in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30-40 minutes, or until the pork is tender. Drain the pork and let it cool slightly, then dice it into 1/2-inch cubes.
2. 2While the pork is cooking, place the 1 cup pork rinds in a resealable bag and crush them into small pieces using a rolling pin or the bottom of a heavy pan. Set aside.
3. 3Heat a 12-inch skillet over medium-high heat (400°F / 200°C). Add the diced pork shoulder and cook for 5-7 minutes, stirring occasionally, until it begins to brown and crisp slightly.
4. 4Add the medium onion, which has been diced, and the 1/2 medium red bell pepper and 1/2 medium green bell pepper, both diced, to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
5. 5Add the crushed 1 cup pork rinds to the skillet with the pork and vegetables. Continue to cook for another 3-5 minutes, stirring, until the pork rinds are slightly crispy.
6. 6Reduce the heat to medium-low (300°F / 150°C). Stir in the 2 tbsp mayonnaise, 1/2 tsp chili flakes, 2 tbsp calamansi juice, and 2 tbsp soy sauce alternative. Cook for 1-2 minutes, stirring constantly, until everything is well combined and heated through.
7. 7Serve the Keto Pork Sisig immediately, ensuring it is sizzling hot.

Substitutions

Related Guides