Pork Sisig with Jicama

Ingredients

• about 680 g Pork shoulder
• 1 medium Onion
• 1 medium Red bell pepper
• 2 small Green chilies
• 3 tbsp Calamansi juice
• 2 tbsp Coconut aminos
• 2 tbsp Mayonnaise
• 2 cups Jicama
• 1 tsp Chili garlic sauce

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

Instructions

1. 1Place the about 680 g pork shoulder in a large heavy-bottomed pot and cover it completely with water. Bring the water to a rolling boil over high heat (100°C / 100°C), then reduce the heat to medium-low (around 85-90.56°C / 85-90°C), cover, and simmer for 45 minutes, or until the pork is very tender and reaches an internal temperature of 93.33-96.11°C (93-96°C).
2. 2Carefully drain the cooked about 680 g pork shoulder and transfer it to a cutting board. Let it cool for at least 10 minutes, or until cool enough to handle safely, as this prevents it from crumbling when cut. Once cooled, cut the pork shoulder into 1.27 cm cubes.
3. 3While the pork is cooling, dice the 1 medium onion into 1.27 cm pieces and the 1 medium red bell pepper into 1.27 cm pieces. Finely chop the 2 small green chilies. Dice the 2 cups of jicama into 1.27 cm pieces and set aside for serving.
4. 4Heat a 30.48 cm skillet over medium-high heat (176.7-190.6°C / 175-190°C). Add the diced 1 medium onion and the diced 1 medium red bell pepper to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and appear translucent.
5. 5Add the cubed about 680 g pork shoulder to the skillet with the softened onions and bell peppers. Stir in the finely chopped 2 small green chilies, 3 tbsp calamansi juice, 2 tbsp coconut aminos, and 1 tsp chili garlic sauce. Continue to cook over medium-high heat (176.7-190.6°C / 175-190°C) for 10-15 minutes, stirring frequently, until the pork cubes are slightly crispy and browned on the edges.
6. 6Reduce the heat to low (93.33-107.2°C / 93-107°C). Add the 2 tbsp mayonnaise to the skillet and stir continuously for 1 minute, until the mayonnaise is fully combined and creates a creamy coating on the pork and vegetables.
7. 7Serve the pork sisig immediately while it is hot. Present the sisig in a serving bowl, accompanied by the diced 2 cups of jicama on the side.

Substitutions

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