Keto Sisig with Pork Belly and Cauliflower

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 20-25 minutes, or until the pork belly is cooked through. Remove the pork belly from the water and let it cool slightly until you can handle it. Cut the about 450 g pork belly into 1.27 cm cubes.
2. 2Heat an approximately 30 cm skillet over medium-high heat (190°C). Add the cubed pork belly to the hot skillet and cook for 8-10 minutes, turning occasionally, until it is crispy and browned on all sides. Remove the crispy pork belly from the skillet and set aside, leaving the rendered fat in the skillet.
3. 3Add the 1 medium onion, thinly sliced, and the 3 cloves garlic, minced, to the skillet with the pork fat. Sauté over medium heat (150°C) for 3-5 minutes, or until the onion is softened and translucent. Add the 2 small chili peppers, thinly sliced, and cook for another minute until fragrant.
4. 4Return the crispy pork belly to the skillet. Stir in the 4 cups cauliflower rice and the 2 tbsp coconut aminos. Cook for 5 minutes, stirring occasionally, until the cauliflower rice is heated through and tender.
5. 5Remove the skillet from the heat. Squeeze the juice from the 4 pieces calamansi over the mixture. Stir in the 2 tbsp mayonnaise (avocado oil based) until well combined.
6. 6Serve the Keto Sisig immediately, hot, topped with additional mayonnaise if desired.

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