Filipino Pork Sisig

with cabbage / cauliflower rice / egg

Cauliflower rice - (Double if making Tuesday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

Onions / Bell peppers / Jalapenos / Garlic - Prep as directed. Combine onions and bell peppers in one container. Combine jalapenos and garlic in another container. (Can be done up to 5 days ahead)

Make sauce - Combine jalapenos, garlic, aminos, vinegar, honey, and fish sauce. (Can be done up to 5 days ahead)

Green onions / Limes - Prep as directed.

Heat a large skillet or wok with the first portion of cooking oil over medium heat. Add the onions and bell peppers and saute until just starting to turn tender, 4 to 5 minutes. Set aside.

Return the skillet / wok to medium heat and add the second portion of cooking oil. To the heated oil add the white parts of green onions and ground pork. Saute, breaking the pork apart until nearly cooked through, 5 to 6 minutes.

To the pork, add the coleslaw mix and sauce and simmer everything together until the coleslaw is wilted and tender, 2 to 3 minutes more. Stir in the green parts of the green onions and the cooked onions and bell peppers. Set the dish aside, covered to keep warm.

Heat the third portion of oil in a nonstick pan over medium heat. Crack the eggs into the pan and cook until done to your liking, on one side for sunny-side up or flip for over-easy.

If the cauliflower rice was made ahead, reheat in the microwave.

Serve the pork sisig over cauliflower rice with an egg on top. Add lime wedges on the side for squeezing over top and hot sauce (not in ingredients list) if you’d like. Enjoy!