By WENDY YU

While there are family heirloom recipes passed down from generation to generation, I believe a classic can still (or should) be re-imagined. Think of the classic stories getting their remakes for the new generation of readers. Or a song from the ’70s getting its own spin by an upcoming artist, tapping on nostalgia and shedding a new light to an old song that has otherwise been dimmed by time. Fashion seems to be drawing inspiration from the past for new “old” designs. What seems to trigger this trend? A constant need to “keep up with the times.” 

That applies to food too! Chefs are constantly innovating their dishes by tweaking well-loved classics but still retaining the dignity of the history, and the flavors. Chefs are forced to think outside the box. Menu items are also dictated by consumer behavior. Questions that do not relate to flavor or taste such as, “What is Instagrammable nowadays?” are heavily-pondered on. 

Let’s take this dish for example: Sisig. Every Pinoy knows this famous pulutan by heart—the crackly sizzle of the hot plate, the punchy aroma of grilled pork mask, the citrus-y zing from the first squeeze of the calamansi, the silky egg that keeps it all together. That in itself is already social media-worthy. So here’s a “sosyal” sisig?

Sisig Ravioli with Calamansi Cream Sauce and Chili Oil
Makes nine servings

Ingredients:

Sisig Filling:
200g pork mask
100g pork belly
50ml Soy sauce, divided 
5g Garlic powder
5g Onion powder
1 Bay leaf
3g Cracked black pepper
6g Salt
50g Red onion, chopped
10g Garlic cloves, chopped
50g Liver spread

Filling:
9 egg yolks, 1 per ravioli

Pasta:
260g All purpose flour
6 Egg yolks
2 Whole eggs
1 tbsp Extra virgin olive oil
Pinch of salt (added to the egg)

Calamansi Cream Sauce:
360g Whipping cream
3 tbsp. Full cream milk
6 pcs Calamansi, juiced 
Salt and pepper to taste
2 tsp. Onion powder, optional

Chili Oil:
3-4 Birds eye chili

Corn oil
1/2 tsp of smoked paprika, for color

Garnish:
Sliced Spring Onion, iced
Cracked black pepper

Make the pasta.
1. Pour the flour onto a clean work surface. 
2. Beat all eggs and oil together.
3. Make a well in the middle of the flour. Place the beaten eggs in the middle. Mix in with a fork until most of the egg has been mixed into the flour.
4. Knead until it comes together (around seven to 10 minutes) until smooth and it bounces back when poked.
5. Cover lightly with oil. Rest at room temperature for at least 30 minutes to one hour.
6. Cut dough into four pieces. Flatten and fold into three to form a rectangle. Roll out with a rolling pin.
7. Once you have a rectangle shape, run through a pasta machine starting with the widest setting two to three times to flatten it.
8. Adjust the dial of your pasta machine to the next setting (space will get narrower) and run the dough through again. Adjust, and roll until you reach the thinnest setting. Set aside.
9. Repeat with other dough pieces.

Make Sisig: This can be made ahead.
1. In a pot, add 3/4 the prepared seasoning, and bay leaf. Place in pork mask and pork belly. Add enough water to cover pork mask and pork belly.
2. Bring to a boil. Simmer for 40 minutes to one hour or until cooked / tender.
3. Preheat the grill
4. For added flavor, brush lightly with oil and remaining seasoning, and grill.
5. Chop up into small pieces and set aside.
6. Saute onion and garlic until soft and translucent. 
7. Add back in chopped pork, and liver spread. Sauté a little until some of the fat is rendered.
8. Deglaze the pan with soy sauce.
9. In a food processor, process the mixture until a paste forms. It can still be a bit chunky so there’s still texture when you bite into the ravioli.
10. Use immediately or chill this until ready to use.

Calamansi Cream Sauce: 
1. To make the sauce, heat through cream and milk under low to medium fire.
2. Season with salt and pepper, and onion powder, if using.
3. Add in calamansi juice. Stir until creamy and smooth.

Chili Oil:
1. In a pan, place oil.
2. Chop the chili, or add as whole.
3. Over low heat, bring the oil to temperature. This will slowly infuse the oil without burning the chili. Do this for about 10 to 15 minutes. 
4. For color, you can add smoked pimento.
5. Turn off heat and leave to cool completely.

Assemble:
1. Take one pasta sheet and pipe / spoon rounds of sisig mixture. Press to make a small well in the middle of the sisig mixture so it can hold the egg yolk later on. 
2 .Place one egg yolk per round of filling.
3. Spray the sides of the pasta with water, carefully top with another sheet of dough over it and seal, pushing out all the air bubbles out. Press the sides of the ravioli filling also. Be careful not to crack the yolk.
4. In a pot of boiling salted water, cook the ravioli for two to three minutes until pasta is al dente, and yolk is warmed but still runny.
5. Drain with a slotted spoon and set aside on an oiled tray or plate.

To plate:
1. On a clean plate, place the cream sauce on the bottom. 
2. Top with ravioli. 
3. Drizzle with calamansi cream sauce and chili oil.
4. Garnish with chopped spring onion and cracked black pepper.

You have all the components of a sisig: the pork mask, the calamansi, the egg. But they are all encased in pasta and enjoyed as an appetizer. The cream sauce is an added touch for extra creaminess and mouth-feel.

Happy cooking!