Pork Sisig (Soy-Free)

Ingredients

• about 450 g Pork belly
• about 225 g Pork ears
• about 113 g Chicken liver
• 1 piece Onion
• 1 piece Red bell pepper
• 2 pieces Green chilies
• 4 tbsp Calamansi juice
• 2 tbsp Mayonnaise (soy-free)
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Chicken broth

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

Instructions

1. 1Place the about 450 g pork belly and about 225 g pork ears in a large heavy-bottomed pot. Cover with water and bring to a rolling boil over high heat. Reduce heat to medium-low, cover, and simmer for 30-40 minutes, or until the pork is tender when pierced with a fork. Drain the pork, let it cool slightly until safe to handle, then finely chop it into small pieces.
2. 2While the pork is cooling, place the about 113 g chicken liver in a small saucepan and cover with water. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the liver is firm and cooked through. Drain the liver, let it cool slightly, then finely chop it into small pieces.
3. 3Place a 30.48 cm skillet over medium-high heat. Add the chopped pork belly, chopped pork ears, and chopped chicken liver to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the pork is lightly browned and beginning to crisp.
4. 4Add the 1 piece onion, cut into small pieces, and the 1 piece red bell pepper, cut into small pieces, to the skillet. Sauté for 3-5 minutes, stirring frequently, until the vegetables have softened.
5. 5Season the mixture with 1 tsp salt and 1/2 tsp black pepper. Add the 2 pieces green chilies, thinly sliced. Stir everything together to combine.
6. 6Pour in the 4 tbsp calamansi juice and the 1/4 cup chicken broth. Continue to cook for 5-7 minutes, stirring occasionally, until the liquid has reduced and the mixture is sizzling and slightly crispy.
7. 7Remove the skillet from the heat. Stir in the 2 tbsp soy-free mayonnaise until well combined. Serve the pork sisig immediately while hot.

Substitutions

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