Pork Sisig with Coconut Wraps

Ingredients

• 1.5 lbs Pork belly
• 1 medium Onion
• 2 small Green chilies
• 1 inch Ginger
• 2 tbsp Lemon juice
• 2 tbsp Gluten-free Tamari
• 2 tbsp Mayonnaise
• 8 wraps Coconut wraps

Instructions

1. 1Place the 1.5 lbs of pork belly in a large heavy-bottomed pot and cover it completely with water. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low and let it simmer gently for 25-30 minutes, or until the pork belly is very tender when pierced with a fork.
2. 2Carefully drain the cooked pork belly and transfer it to a plate. Allow it to cool for 10 minutes; this makes it easier to handle and cut. Once cooled, cut the pork belly into 1/2-inch cubes.
3. 3While the pork belly cools, prepare the aromatics: finely chop the 1 medium onion, the 2 small green chilies, and the 1 inch of ginger.
4. 4Heat a 12-inch skillet over medium-high heat. Add the finely chopped 1 medium onion, 2 small green chilies, and 1 inch of ginger to the hot skillet. Cook, stirring frequently, for 3-5 minutes until they are softened and fragrant.
5. 5Add the 1/2-inch cubed pork belly to the skillet with the sautéed aromatics. Continue to cook, stirring occasionally, for 10-15 minutes until the pork belly pieces are browned and crispy on all sides.
6. 6Reduce the heat to medium. Stir in the 2 tbsp of lemon juice, 2 tbsp of gluten-free tamari, and 2 tbsp of mayonnaise into the pork belly mixture. Stir constantly for 1-2 minutes until all ingredients are well combined and thoroughly heated through.
7. 7To serve, gently warm the 8 coconut wraps one at a time in a dry skillet over low heat for about 30 seconds per side, or until they become pliable. Spoon the hot pork sisig mixture into the center of each warmed coconut wrap and serve immediately.

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