Pork Sisig (Peanut-Free)

Ingredients

• 1 lb Pork belly
• 1/2 lb Pork shoulder
• 1 large Onion
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 2-3 to taste Chili peppers (Serrano or Thai)
• 1 tbsp Ginger
• 2 tbsp Soy sauce (wheat-free Tamari)
• 2 tbsp Calamansi juice (or lemon juice)
• 2 tbsp Mayonnaise (egg-based)
• to taste Salt and pepper

Instructions

1. 1Place the 1 lb pork belly and 1/2 lb pork shoulder 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 until the pork is tender, about 45 minutes to 1 hour. The pork is tender when a fork easily pierces it.
2. 2Remove the cooked pork from the pot and let it cool slightly on a cutting board until it is safe to handle, about 10-15 minutes. Once cooled, chop the 1 lb pork belly and 1/2 lb pork shoulder into small, bite-sized pieces, about 1/4-inch cubes.
3. 3Heat a 12-inch skillet or wok over medium-high heat. Add the chopped pork pieces and cook, stirring occasionally, until they are slightly crispy and browned on the edges, about 5-7 minutes.
4. 4Add the 1 large onion, 1 medium red bell pepper, 1 medium green bell pepper, and 1 tbsp ginger to the skillet with the pork. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
5. 5Stir in the 2 tbsp soy sauce (wheat-free Tamari), 2 tbsp calamansi juice (or lemon juice), and 2-3 chili peppers (Serrano or Thai), which have been thinly sliced. Continue to cook for another 2-3 minutes, allowing the flavors to meld.
6. 6Reduce the heat to low. Stir in the 2 tbsp mayonnaise (egg-based) until it is fully incorporated and coats the pork and vegetables. Cook for 1 minute more.
7. 7Season the mixture with salt and pepper to taste. Serve the pork sisig immediately while it is sizzling hot.

Related Guides