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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.

 

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