Omsom Sisig Cooking Sauce $12.95

The Omsom team tapped chef Nicole Ponseca of Manhattan’s Jeepney to develop a sauce that was both flavorful and elevated.

With a James Beard nomination under her belt and being one of the first Manhattan restaurants to serve a pulutan-style menu (the Filipino equivalent of Spanish tapas), Ponseca is a tastemaker in the truest sense of the word. “It is impossible to ignore that every choice at her restaurant and on her menu is in service of her activism and bringing visibility to a country and cuisine that is profoundly unique on the continent of Asia,” says the Omsom team.

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Called a “meal starter” by the Omsom team, this sauce can truly bring together a number of dishes, not just its intended pork sisig dish. But if you choose to go the traditional route, simply season thinly sliced pork with salt and pepper as you sweat sliced onion in a splash of oil. Add the pork and cook until lightly browned. Reduce to low then add the sisig starter. Season with salt pepper and a spoonful of mayo to taste. You can also use this rich sauce to pack flavor into proteins like pork belly and tofu or vegetables, like our Sweet-and-Savory Skillet-Steamed Eggplant (just replace the sauce with the sisig). Or add to fluffy white rice or any dish with fresh herbs and punchy onion or scallion like lettuce cups.

Kitchen Notes

As is true with anything acidic, cooking this sisig starter sauce will soften its delicious tang; if you choose to cook the sauce (such as searing after using it as a marinade), you may want to re-invigorate the acidity with a squeeze of lime or lemon.

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