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Delight your diners with a stir-fried pancit recipe interlaced with familiar sisig flavours.



  • 30ml Oil 
  • 200g Grilled Pork Belly, chopped
  • 50g White Onions, chopped
  • 10g Green Chili, seeded and chopped
  • 10g Garlic, chopped
  • 60ml Knorr Liquid Seasoning 
  • 500ml Water 
  • 10g Knorr Pork Broth 
  • 250g Bihon 
  • 30ml Oil 
  • 30g Carrots, julienned
  • 30g Chayote, julienned
  • 30g Cabbage, shredded
  • 10ml Knorr Liquid Seasoning 
  • Strained Sisig mixture 
  • Soaked Bihon 
  • 30g Chicharon, crushed
  • 5g Spring Onions, chopped


Meat Mixture

  • In a wok, sauté chopped pork, onions, chili and garlic.
  • Stir-fry and season with Knorr Liquid Seasoning.
  • Add water and pork broth.
  • Bring to a boil and simmer for 3 to 5 minutes.
  • Strain and set aside the meat mixture.
  • Soak the bihon in the strained broth for 20 to 30 minutes or until it absorbs the stock.


Vegetable and Pancit

  • In the same wok, stir-fry carrots, chayote and cabbage in oil.
  • Add Knorr Liquid Seasoning.
  • Add the sisig mixture and soaked bihon. 



  • Plate and garnish with crushed chicharon and spring onions.
  • Serve immediately.

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