Paleo Filipino Pork Sisig
Transform your dinner table with this mouthwatering Paleo Filipino Pork Sisig, a healthy twist on the classic Filipino dish. This recipe features tender pork belly and rich pork liver, seared to perfection in ghee for a crispy yet juicy bite. A tangy marinade of coconut aminos and coconut vinegar infuses the dish with bold, balanced flavors, while fresh garlic, onions, and fiery red chilies add aromatic depth and a wonderful kick. Finished with a burst of fresh lemon juice and garnished with vibrant scallions, this dish is paleo-friendly, gluten-free, and packed with delicious, nutrient-rich ingredients. Perfect for a flavorful main course or an exciting appetizer, this Paleo Pork Sisig is simplicity and authenticity combined for a satisfying meal experience.
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Recipe Information
Ingredients
- 1 pound Pork belly
- 0.5 pound Pork liver
- 3 tablespoons Coconut aminos
- 2 tablespoons Coconut vinegar
- 4 cloves Garlic
- 1 large Onion
- 3 pieces Red chilies
- 1 piece Lemon
- 2 tablespoons Ghee
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Scallions
Instructions
Begin by cleaning the pork belly and liver. Trim any excess fat and remove any classic butcher string or casing if necessary.
In a large pot, add the pork belly with enough water to cover. Bring it to a boil, then reduce heat and simmer for about 30 minutes or until the pork is tender but not falling apart. Remove from the pot and let it cool.
Once cooled, cut the pork belly and pork liver into small uniform cubes, about a quarter inch size each.
Finely mince the garlic, dice the onion, and slice the red chilies into thin rounds. Chop the scallions and set aside for garnish.
In a mixing bowl, combine the coconut aminos and coconut vinegar. This will serve as the marinade and sauce.
In a large skillet, heat the ghee over medium-high heat. Add the cubed pork belly and liver, searing them until they begin to brown slightly.
Add the minced garlic and diced onion to the pan. Stir well and cook until the onion becomes translucent and fragrant.
Pour the coconut aminos and vinegar mixture into the skillet. Cook and stir until the liquid is absorbed, about 5 minutes.
Add the sliced red chilies, salt, and black pepper to taste. Mix everything thoroughly.
Turn the heat up to high, and continue to cook until the pork begins to crisp slightly.
Once cooked to your preferred crispiness, remove from heat and squeeze fresh lemon juice over the top.
Garnish with chopped scallions and serve hot. Enjoy your Paleo-friendly Filipino Pork Sisig!
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 21.9 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 168 mg | 13% | |
| Iron | 56.1 mg | 312% | |
| Potassium | 2144 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
