Sisig Fried Rice Recipe

Add a whole new twist to the traditional Sisig with this recipe that combines the bold flavours of Sisig with fragrantly seasoned fried rice for a dish that’s bound to get your diners talking. 

Chef Tips and Techniques

• Chicharon can be replaced with fried chicken skin.
• To make this dish vegetarian, substitute the meat with king abalone mushrooms and the chicharon with store-bought vegetarian crackling.

Ingredients

Sisig

• 500g Pork Belly
• 60ml Knorr Liquid Seasoning 3.8L
• 10g Knorr Rostip Chicken Seasoning Powder 1kg
• 3g Black Pepper, crushed
• 50g Red Onions, brunoised
• 50g White Onions, brunoised
• 2pc Green Finger Chilies, thinly sliced
   

Soy Dressing

• 150g Lady's Choice Real Mayonnaise 5.5L
• 25ml Knorr Liquid Seasoning 3.8L
   

To Make Seasoned Rice

• 2 cups Jasmine Rice (day-old), cooked
• 5g Knorr Rostip Chicken Seasoning Powder 1kg
   

To Make Sisig Rice

• 15ml Canola Oil
• 10g Garlic Cloves, peeled and crushed
• Seasoned Rice
• 45g Sisig
• 15g Soy Dressing            
• 20pc Kangkong Leaves, chiffonaded
• 1pc Egg, fried
• 10g Chicharon, crushed
• 5g Spring Onions, finely chopped
• 3g Garlic Chips

Preparation

Sisig

• Marinate pork belly with Knorr Rostip Powder, Knorr Liquid Seasoning, and crushed black pepper for at least 30 minutes.
• Grill the pork belly until cooked through. Let it cool down for a few minutes, then chop the pork into small dice. Transfer the diced pork into a bowl.
• Add the red onions, white onions, and chilies into the bowl of diced pork. Set aside in a container until ready to use. Chill if not going to be used immediately.
   

Soy Dressing

• Combine the 2 ingredients together in a bowl. Transfer to an air tight container. Store in the chiller until ready to use.

To Make Seasoned Rice

• Place the rice in a mixing bowl.
• Add the seasoning to the rice and toss to combine the rice with the seasoning.
• Set aside until ready to use.

To Make Sisig Rice

• Heat wok over medium to high heat.
• Add the oil and sweat the garlic.
• Add the seasoned rice. Continuously stir the rice with a metal spatula to ensure that it is heated through. Be careful not to burn the rice. Taste and adjust seasoning if necessary. Transfer the rice into a stainless bowl.
• Using the same wok, wipe out any excess ingredients. Over low to medium heat, add the oil, then the sisig.
• Add the rice, mix well with the sisig.
• Add the kangkong leaves.
• Drizzle with the soy dressing. Toss to incorporate all the ingredients together. Taste and adjust seasoning.
• Transfer the rice onto a serving plate. Best to fill in a bowl that would fit 2 cups of the rice and unmold over a soup plate.
• Top the rice with fried egg and sprinkle of crushed chicharon and spring onions.