How to Cook Sisig with smoked mayo and calamansi foam

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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 Prepare the Pork

  1. In a pot, place pork belly, salt, peppercorns, and bay leaves.
  2. Add enough water to cover the meat.
  3. Bring to a boil, then lower heat and simmer for 40–50 minutes or until tender.
  4. Drain and let the pork cool completely.
  5. Grill or pan-sear the pork until lightly charred and crispy.
  6. Chop the pork into small, even pieces.

Step 2: Cook the Sisig

  1. Heat cooking oil in a pan over medium heat.
  2. Sauté garlic and onion until soft and fragrant.
  3. Add chopped pork and cook until sizzling.
  4. Season with soy sauce and calamansi juice.
  5. Add chopped green onions and chili if using.
  6. Stir well and adjust seasoning. Set aside.

Step 3: Prepare the Smoked Mayo

  1. In a bowl, mix mayonnaise, calamansi juice, soy sauce, and smoked paprika.
  2. Taste and add salt if needed.
  3. For extra smokiness, gently smoke the mayo using a smoking gun or add a tiny amount of liquid smoke.
  4. Chill until ready to use.

Step 4: Make the Calamansi Foam

  1. In a bowl, combine calamansi juice, water, and sugar.
  2. Add soy lecithin and mix well.
  3. Use a hand blender to blend until a light foam forms on top.
  4. Let the foam settle slightly before serving.

Step 5: Assemble and Serve

  1. Plate the hot sisig on a sizzling plate or serving dish.
  2. Add small dollops or a drizzle of smoked mayo on top.
  3. Spoon calamansi foam lightly over the dish.
  4. Garnish with green onions or chili slices.
  5. Serve immediately with rice or as pulutan.

Chef’s Tips

  • Keep the sisig crispy by plating immediately after cooking.
  • Add the calamansi foam last to preserve its light texture.
  • This dish pairs well with cold drinks and crunchy sides.


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