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Up the ante on the nourishing and humble paella by incorporating sisig elements into the recipe.



  • 60ml Oil 
  • 60g White Onions, chopped
  • 20g Garlic, chopped
  • 10g Green and Red Finger Chilies 
  • 60g Spanish Chorizo, diced small
  • 400g Rice Grain Jasponica
  • 180g Pork Belly, cubed 
  • 30ml Knorr Liquid Seasoning
  • 3g Knorr Rostip
  • 720ml Sisig Stock
  • 3 cups water
  • 20g Pork Broth
  • 15ml Knorr Liquid Seasoning
  • 5pcs Quail Egg 
  • 1/2 Lemon, sliced
  • 60ml Original Sisig Dressing
  • 400g Lady's Choice Real Mayonnaise
  • 70ml Knorr Liquid Seasoning
  • 5g Spring Onions, chopped



  • In a pan, sauté onions, garlic and mixed finger chilies in oil.
  • Add Spanish chorizo and sauté for a few seconds.
  • Add pork belly and cook until it turns golden brown.



  • Add rice and sauté until translucent.
  • Add sisig stock.
  • Cover with foil and simmer for 25 to 35 minutes.
  • 1 minute before the paella is done, remove the foil then make some 5 round indention.
  • Crack the quail eggs in the indentions.
  • Cover with foil and turn off the heat.


Original Sisig Dressing Drizzle

  • Mix Knorr Liquid Seasoning and Lady's Choice Real Mayonnaise in a stainless bowl with a whisk until smooth and fully incorporated.
  • Set aside in the chiller.



  • Garnish it with lemon, sisig dressing and spring onions.
  • Serve immediately.

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