Pork Sisig (Soy-Free)

Ingredients

• about 450 g Pork belly
• about 225 g Pork jowl (optional)
• 1 large Onion
• 1/2 medium Red bell pepper
• 1/2 medium Green bell pepper
• 2-3 pieces Chili peppers (siling labuyo)
• 2 tbsp Coconut aminos
• 2 tbsp Calamansi juice
• 2 tbsp Mayonnaise (soy-free)
• to taste Salt
• to taste Pepper

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 jowl (if using) into 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 30-40 minutes, or until the pork is tender. Drain the pork and let it cool completely.
2. 2Preheat your broiler to high. Place the cooled pork belly and pork jowl on a baking sheet and broil for 5-10 minutes, turning occasionally, until slightly charred on all sides. Let the pork cool again.
3. 3Cut the cooled pork into 1.27 cm cubes.
4. 4Heat a 30.48 cm cast-iron skillet over medium-high heat. Add the cubed pork and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy.
5. 5Add the 1 large onion, 1/2 medium red bell pepper, 1/2 medium green bell pepper, and 2-3 pieces of chili peppers to the skillet with the pork. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
6. 6Stir in the 2 tbsp coconut aminos and 2 tbsp calamansi juice. Cook for 1-2 minutes, stirring to combine.
7. 7Remove the skillet from the heat. Stir in the 2 tbsp soy-free mayonnaise until evenly combined. Season with salt and pepper to taste.
8. 8Serve immediately on a hot sizzling plate.

Substitutions

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