A subtly tropical variation on the standard ’mater version, banana ketchup has been a staple in the Philippines since the 1940s. At Kultura in Charleston, South Carolina, chef Nikko Cagalanan’s spin on his homeland’s trademark condiment plays a key role in his scrambled egg and pork belly sandwich. “The aioli has the ideal flavor combination—sweet, salty, and acidic—to balance the fatty pork belly and complement the scrambled egg.”
Banana Ketchup Aioli
Yield: 1¾ cups
Ingredients
1 (12 oz.) bottle Jufran banana sauce
½ cup mayo
¼ cup yellow mustard
2 cloves garlic, minced or shaved on a Microplane
1 lime, zest and juice
Preparation
Mix all ingredients together in a small bowl. Store in an airtight container in the refrigerator for up to a week.
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