Keto Sisig with Cauliflower Rice

Ingredients

• about 450 g Pork belly
• about 113 g Chicken liver
• 1 medium Onion
• 2 small Green chilies
• 2.54 cm Ginger
• 2 tbsp Calamansi juice
• 1 medium Avocado
• 4 cups Cauliflower rice
• 2 tbsp Soy sauce

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

Instructions

1. 1Place the about 450 g pork belly 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 45-60 minutes, or until the pork belly is tender when pierced with a fork. Remove the pork belly from the water and let it cool slightly, then cut it into 1.27 cm cubes. Place the cubed pork belly on a baking sheet and broil on the top rack of your oven for 5-10 minutes, turning occasionally, until crispy and browned on all sides. Preheat your broiler to about 230°C.
2. 2While the pork belly is crisping, finely chop the about 113 g chicken liver into small pieces. Finely chop the 1 medium onion, 2 small green chilies, and 2.54 cm ginger.
3. 3Heat a 30.48 cm skillet over medium-high heat. Add the chopped onion, green chilies, and ginger and sauté for 3-5 minutes, until softened and fragrant.
4. 4Add the chopped about 113 g chicken liver to the skillet and cook for 5-7 minutes, stirring frequently, until browned and cooked through. Add the crispy about 450 g pork belly cubes to the skillet and stir to combine with the liver and vegetables. Cook for another 2-3 minutes, until everything is heated through.
5. 5Stir in the 2 tbsp calamansi juice and 2 tbsp soy sauce. Cook for 1 minute more, allowing the flavors to meld.
6. 6Mash the 1 medium avocado in a small bowl until smooth. Stir the mashed avocado into the skillet mixture until well combined. Cook for 1 minute more, just until heated through. Do not overcook the avocado.
7. 7Serve the Keto Sisig immediately over 4 cups of cauliflower rice.

Substitutions

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