Sisig with Smoked Mayo and Calamansi Foam This modern take on sisig keeps the bold, savory flavors of the Kapampangan classic while adding a creamy smoked mayonnaise and a light, tangy calamansi foam. The result is rich, smoky, fresh, and exciting—perfect as a pulutan or main dish. Ingredients For the Sisig 500 g pork belly (liempo) Water (for boiling) 1 tablespoon salt 1 teaspoon whole peppercorns 2 bay leaves 1 large onion, finely chopped 2 cloves garlic, minced 2 tablespoons calamansi juice 1 tablespoon soy sauce 1 tablespoon cooking oil Chopped green onions Optional: chopped bird’s eye chili (siling labuyo) For the Smoked Mayo ½ cup mayonnaise 1 tablespoon calamansi juice 1 teaspoon soy sauce ½ teaspoon smoked paprika Salt to taste (Optional smoking method: use a smoking gun or lightly mix liquid smoke if available) For the Calamansi Foam ½ cup fresh calamansi juice ½ cup water 1 tablespoon sugar (adjust to taste) 1 teaspoon soy lecithin (for foaming) Procedure Step 1: Cook and Pr...
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