Pork Sisig Lettuce Wraps

Ingredients

• 1 lb Pork belly
• 1 medium Onion
• 1/2 medium Red bell pepper
• 2 small Green chili peppers
• 2 tbsp Calamansi or lemon juice
• 1 tbsp Coconut aminos
• 2 tbsp Mayonnaise
• 1 head Lettuce leaves (for wraps)

Instructions

1. 1Place the 1 lb of 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, cover, and simmer until the pork belly is tender, about 30-40 minutes. Drain the pork belly and let it cool slightly on a cutting board until it is safe to handle.
2. 2Once cooled, use a sharp knife to cut the 1 lb of pork belly into small, 1/4-inch pieces. Heat a 12-inch skillet or wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add the chopped pork belly to the hot skillet and fry, stirring occasionally, until it is golden brown and crispy on all sides, about 8-10 minutes. Remove the crispy pork from the skillet and set aside on a plate lined with paper towels.
3. 3In the same skillet, add the 1 medium onion, which has been finely chopped. Cook over medium heat, stirring frequently, until the onion is softened and translucent, about 5-7 minutes. Add the 1/2 medium red bell pepper, also finely chopped, and cook for another 3-5 minutes until it begins to soften.
4. 4Add the 2 small green chili peppers, finely chopped, to the skillet with the onion and red bell pepper. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Return the crispy pork to the skillet. Add the 2 tbsp of calamansi or lemon juice, 1 tbsp of coconut aminos, and 2 tbsp of mayonnaise. Stir everything together until well combined and heated through, about 1-2 minutes.
6. 6Arrange the 1 head of lettuce leaves on a serving platter. Spoon the pork sisig mixture into the lettuce leaves for serving.

Substitutions

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