I’m always thinking of ways to incorporate the Wasabi Mayonnaise into a few dishes so I figured I’d add it to pork sisig with celery as well. See, I use wasabi mayonnaise as a dip for sushi and occasionally add it onto tuna sandwich filling. I’ve also used it in lamb kilawen which was inspired by the goat kilawen. The latter asks for goat brain but since that’s not readily available, you can substitute it with regular mayonnaise. Too add more kick, I suggest you use wasabi mayonnaise instead.

You can find Wasabi Mayonnaise at any Pinoy/Oriental stores. A 16 oz jar is about $6. Yeah, a little pricey but it’s good and it lasts for a long time. As long as you store it in the fridge after opening of course.

Back to the pork sisig

3-4 pork chops or pork steaks
oil for pan-frying (or you can grill the chops)
1 sm onion, chopped coarsely
2 stalks of celery, chopped coarsely
1 tbsp of wasabi mayonnaise
sprinkle of red pepper flakes
juice of 1 lemon
1/4 + cup of soy sauce

Heat the oil in a pan. Pan-fry the chops on both sides. Slice the chops in cubes once fried.

In a large bowl, combine the sliced chops, lemon juice, soy sauce, onions, celery, red pepper flakes, and Wasabi mayonnaise. Drizzle a little bit of the oil from the pan into the bowl. Just a little bit. Let’s live dangerously. Stir everything together.

Serve with white rice. YUM!!! Add more red pepper flakes and/or wasabi mayonnaise if you like more spicy flavor. I had to tone it down myself coz my son can’t stand spicy food. Nevertheless, it was YUM!!

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