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Meat Preparation

  • Oil 60.0 ml
  • White Onions, chopped 60.0 g
  • Garlic, chopped 20.0 g
  • Mixed Finger Chillies, green and red 10.0 g
  • Spanish Chorizo, small dice 60.0 g
  • Liempo / Pork Belly, cut to small cubes 180.0 g

Paella Preparation

  • Water 3.0 cup
  • Jasponica Rice Grain, 2 cups 400.0 g
  • Sisig Stock 720.0 ml
  • Quail Egg 5.0 pc

Original Sisig Dressing Drizzle


  • Lemon, sliced 0.5 pc
  • Original Sisig Dressing (see recipe), drizzle using squeeze bottle 60.0 ml
  • Spring Onions, chopped 5.0 g
  1. Meat Preparation

    • In a pan, sauté onions, garlic and mixed finger chillies in oil.
    • Add Spanish chorizo, then sauté for a few seconds.
    • Add liempo / pork belly (season with 30 ml Knorr Liquid Seasoning and 3 g Knorr Rostip Chicken Seasoning Powder), cook it until brown in color.
  2. Paella Preparation

    • Combine 3 cups water, 20 g Knorr Pork Broth Base and 15 ml Knorr Liquid Seasoning to make sisig stock.
    • Add rice grains, then sauté until translucent then add stock.
    • Cover with foil then simmer for 25 to 35 minutes.
    • 1 minute before the paella is done, remove the foil then make 5 round indentions then place the cracked quail eggs in the indentions.
    • Cover with foil and turn off the heat.
  3. Original Sisig Dressing Drizzle

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

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