Pork Sisig (Soy-Free)

Ingredients

• 1 lb Pork Belly
• 1/2 lb Pork Jowl
• 1 medium Onion
• 2 Red Chili Peppers
• 2 Green Chili Peppers
• 3 tbsp Calamansi Juice
• 2 tbsp Coconut Aminos
• 2 tbsp Mayonnaise (Soy-Free)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 Eggs (optional)

Instructions

1. 1Place the 1 lb Pork Belly and 1/2 lb Pork Jowl into a large heavy-bottomed pot and cover them completely with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 30-40 minutes, until the pork is very tender when pierced with a fork. Drain the pork and transfer it to a wire rack to cool completely for about 20 minutes; this cooling step allows the pork to firm up, making it easier to chop.
2. 2While the pork cools, preheat your oven broiler to high, approximately 500-550°F (260-288°C). Once the pork is cooled, place the 1 lb Pork Belly and 1/2 lb Pork Jowl on a baking sheet. Broil for 5-8 minutes, turning the pieces occasionally, until their surfaces are slightly crispy and browned; watch carefully to prevent burning.
3. 3Once the broiled pork is slightly crispy, cut the 1 lb Pork Belly and 1/2 lb Pork Jowl into small 1/4-inch cubes. Finely chop the 1 medium Onion, the 2 Red Chili Peppers, and the 2 Green Chili Peppers.
4. 4Heat a 12-inch skillet over medium-high heat, which is approximately 375-400°F (190-204°C). Add the chopped 1 medium Onion, 2 Red Chili Peppers, and 2 Green Chili Peppers to the hot skillet. Sauté for 3-5 minutes, stirring frequently, until the onions are softened and translucent.
5. 5Add the chopped 1 lb Pork Belly and 1/2 lb Pork Jowl to the skillet with the sautéed onions and chili peppers. Pour in the 2 tbsp Coconut Aminos and the 3 tbsp Calamansi Juice. Stir everything together thoroughly to combine.
6. 6Continue to cook the mixture for 5-7 minutes over medium-high heat, stirring occasionally, until the pork is heated through. Stir in the 2 tbsp Mayonnaise (Soy-Free) until it is fully incorporated into the mixture. Season the dish with 1 tsp Salt and 1/2 tsp Black Pepper, stirring to distribute evenly.
7. 7If using the 4 Eggs, crack them directly into the hot skillet around the pork mixture. Cook for 2-3 minutes, or until the egg whites are fully set but the yolks are still runny. Serve the Pork Sisig immediately while it is sizzling hot.

Substitutions

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