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Make the Marinade

Cook the Lechon

Mix the Sisig

Make Sinisig na Lechon Baka

Cook the Sisig and Garnish

  • Red Onions , small diced 100.0 g
  • Green Chilies, sliced 10.0 g
  • Red Chili, sliced 5.0 g
  • Spring Onions, sliced finely 10.0 g
  • Calamansi, cut to half 50.0 g
  • Egg Yolk 10.0 pc

This classic favorite sisig is brought to life with a fresh new take on lechon baka for a smoked, meaty flavor. The creamy, tangy dressing completes this unique spin on an old time favorite turned into a trendy new mix.  



  1. Make the Marinade

    24 hours
    1. Bring all ingredients together to a boil.
    2. Boil for 5 minutes and turn off the heat.
    3. Leave to cool at room temperature.
    4. Strain and chill.
    5. Inject and marinate the beef shortplate.
    6. 500 g marinade to 1 kg of meat.
    7. Marinate overnight for best results.
  2. Cook the Lechon

    4 hours
    1. Bake in a pre-heated 250F oven for 3 hours basting every 30 mins.
    2. After 3 hours bring the temperature up to 275F or until internal temp reaches 205F.
    3. Let it rest for 2 hours, wrapped in foil.
    4. Mix the Knorr Liquid Seasoning, Lea Perrins, brown sugar and vegetable oil in a bowl and use as a glaze for the lechon baka.
  3. Mix the Sisig

    10 minutes
    • In a bowl, mix all ingredients together and set aside.
  4. Make Sinisig na Lechon Baka

    10 minutes
    1. Mix the sisig baka ingredients thoroughly.
    2. Add the sisig dressing from the previous step. Toss altogether and adjust the seasoning if needed.
  5. Cook the Sisig and Garnish

    10 minutes
    1. Heat a sizzling plate and add the margarine, let it melt and add the sisig.
    2. Garnish with red onions, egg yolk, sliced chilies and spring onions.
    3. Optional: Garnish with Crispy garlic chips and additional liver spread.