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Sisig Preparation

  • Pork Belly 500.0 g
  • Black Pepper, crushed 3.0 g
  • Red Onions, brunoised 50.0 g
  • White Onions, brunoised 50.0 g
  • Green Finger Chilies, thinly sliced 2.0 pc

Soy Dressing Preparation

Rice Preparation


  • Canola Oil 15.0 ml
  • Garlic Cloves, peeled and crushed 10.0 g
  • Seasoned Rice
  • Sisig 45.0 g
  • Soy Dressing 15.0 g
  • Kangkong Leaves, chiffonaded 20.0 pc
  • Chicharon, crushed 10.0 g
  • Garlic Chips 3.0 g
  • Spring Onions, finely chopped 5.0 g
  • Egg, fried 1.0 pc
  1. Sisig Preparation

    • Marinate pork belly with Knorr Liquid Seasoning, Knorr Rostip Powder and crushed black pepper. Place in a tightly sealed container and store in the chiller.
    • 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 onions and the chilies. Set aside in a container until ready to use. Chill if not going to be used immediately.
  2. Soy Dressing Preparation

    • Combine the 2 ingredients together in a bowl. Store in the chiller until ready to use.
  3. Rice Preparation

    • 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.
  4. Presentation

    • 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.
    • Drizzle with the soy dressing, and the kang-kong leaves. 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.