Pork Sisig with Jicama

Ingredients

• 1.5 lbs 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

Instructions

1. 1Place the 1.5 lbs pork shoulder in a large heavy-bottomed pot and cover it completely with water. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to medium-low (around 185-195°F / 85-90°C), cover, and simmer for 45 minutes, or until the pork is very tender and reaches an internal temperature of 200-205°F (93-96°C).
2. 2Carefully drain the cooked 1.5 lbs 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 1/2-inch cubes.
3. 3While the pork is cooling, dice the 1 medium onion into 1/2-inch pieces and the 1 medium red bell pepper into 1/2-inch pieces. Finely chop the 2 small green chilies. Dice the 2 cups of jicama into 1/2-inch pieces and set aside for serving.
4. 4Heat a 12-inch skillet over medium-high heat (350-375°F / 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 1.5 lbs 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 (350-375°F / 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 (200-225°F / 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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