Pork Sisig (No Shellfish)

Ingredients

• about 680 g Pork Belly
• 1 medium Onion
• 2 small Green Chili Peppers
• 2.54 cm Ginger
• 2 tbsp Calamansi Juice
• 3 tbsp Soy Sauce
• 2 tbsp Mayonnaise
• 1/2 tsp Black Pepper

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

Instructions

1. 1Place the about 680 g 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 and simmer for 25-30 minutes, or until the pork belly is tender when pierced with a fork. Drain the pork belly, let it cool completely, then finely chop it into small pieces.
2. 2While the pork belly is cooling, finely chop the 1 medium onion, 2 small green chili peppers, and 2.54 cm of ginger. Once the pork belly is cool and chopped, heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C).
3. 3Add the chopped pork belly to the hot skillet. Sauté for 5-7 minutes, stirring occasionally, until it begins to brown and crisp slightly. Add the chopped onion, chopped ginger, and chopped chili peppers to the skillet.
4. 4Continue to cook for another 5-7 minutes, stirring frequently, until the onions are softened and translucent. The mixture should smell fragrant.
5. 5Pour in the 3 tbsp of soy sauce and 2 tbsp of calamansi juice. Add the 1/2 tsp of black pepper. Stir everything together well to combine, cooking for 1-2 minutes until the liquid has been mostly absorbed.
6. 6Remove the skillet from the heat. Stir in the 2 tbsp of mayonnaise until it is fully incorporated and coats the pork mixture. The mayonnaise should create a creamy sauce.
7. 7Serve the pork sisig immediately on a hot sizzling plate. Be cautious as the plate will be very hot.

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