Pork Sisig with Coconut Flour Topping

Ingredients

• 1.5 lbs Pork belly
• 1 large Onion
• 1/2 piece Red bell pepper
• 2 pieces Green chilies
• 1 inch Ginger
• 2 tbsp Lemon juice
• 2 tbsp Coconut aminos
• 1/4 cup Mayonnaise
• 2 tbsp Coconut flour
• to taste Salt and pepper

Instructions

1. 1Place the 1.5 lbs 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 45 minutes, or until the pork belly is tender. Drain the pork belly, let it cool slightly until you can handle it, then chop it into small pieces.
2. 2While the pork belly is cooling, prepare your aromatics. Finely chop the 1 large onion, 1/2 piece red bell pepper, 1 inch ginger, and 2 pieces green chilies.
3. 3Heat a 12-inch skillet over medium-high heat. Add the chopped onion, red bell pepper, ginger, and green chilies. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
4. 4Add the chopped pork belly to the skillet with the softened vegetables. Cook for 5-8 minutes, stirring frequently, until the pork is lightly browned and slightly crispy.
5. 5Stir in the 2 tbsp lemon juice and 2 tbsp coconut aminos. Cook for 1 minute, stirring to combine.
6. 6Remove the skillet from the heat. Stir in the 1/4 cup mayonnaise until everything is well combined. Season with salt and pepper to taste.
7. 7Preheat your broiler to high, or your oven to 400°F (200°C). Transfer the pork mixture to a sizzling plate or an oven-safe dish. Sprinkle the 2 tbsp coconut flour evenly over the top of the mixture.
8. 8Place the dish under the broiler or in the preheated oven. Bake for 3-5 minutes, watching carefully, until the coconut flour topping is golden brown and crispy. Serve immediately.

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