Pork Sisig (Dairy-Free)

Ingredients

• 1.5 lbs Pork Belly
• 1 large Onion
• 1/2 piece Red Bell Pepper
• 1/2 piece Green Bell Pepper
• 2 pieces Chili Peppers
• 3 tbsp Soy Sauce
• 2 tbsp Calamansi Juice
• 2 tbsp Dairy-Free Mayonnaise
• 2 tbsp Cooking Oil
• to taste Salt and Pepper

Instructions

1. 1Place the 1.5 lbs 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 45 minutes, or until the pork belly is tender when pierced with a fork. Drain the pork belly and let it cool slightly for about 10 minutes.
2. 2While the pork belly is cooling, cut the cooled pork belly into 1/2-inch cubes. Heat 2 tbsp Cooking Oil in a 12-inch skillet over medium-high heat (375°F / 190°C). Add the cubed pork belly and cook, turning occasionally, for 8-10 minutes, or until golden brown and crispy on all sides. Remove the crispy pork belly from the skillet and set aside.
3. 3In the same 12-inch skillet, add the 2 tbsp Cooking Oil if needed, and heat over medium heat (350°F / 175°C). Add the 1 large Onion, cut into thin slices, the 1/2 piece Red Bell Pepper, cut into thin strips, and the 1/2 piece Green Bell Pepper, cut into thin strips. Sauté for 5-7 minutes, or until the vegetables are softened.
4. 4Add the 2 pieces Chili Peppers, thinly sliced, to the skillet with the vegetables and cook for 1 minute more until fragrant. Add the crispy 1.5 lbs Pork Belly back into the skillet and stir to combine with the vegetables.
5. 5Pour in the 3 tbsp Soy Sauce and 2 tbsp Calamansi Juice. Stir well and cook for 2-3 minutes, allowing the flavors to meld together.
6. 6Reduce the heat to low (300°F / 150°C) and stir in the 2 tbsp Dairy-Free Mayonnaise until well combined and heated through, about 1-2 minutes. Do not boil after adding the mayonnaise. Season with Salt and Pepper to taste.
7. 7Serve the Pork Sisig immediately while hot, ideally on a sizzling plate if available.

Substitutions

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