Sisig Fried Rice Recipe
Sisig is truly a staple in Filipino restaurants. Reinvent the dish by turning it into flavorful fried rice!
Ingredients
Sisig Preparation
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Pork Belly 500 g
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Black Pepper, crushed 3 g
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Red Onions, brunoised 50 g
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White Onions, brunoised 50 g
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Green Finger Chilies, thinly sliced 2 pc
Soy Dressing Preparation
Rice Preparation
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Jasmine Rice (day-old), cooked 2 cup
Presentation
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Canola Oil 15 ml
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Garlic Cloves, peeled and crushed 10 g
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Seasoned Rice
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Sisig 45 g
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Soy Dressing 15 g
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Kangkong Leaves, chiffonaded 20 pc
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Chicharon, crushed 10 g
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Garlic Chips 3 g
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Spring Onions, finely chopped 5 g
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Egg, fried 1 pc
Preparation
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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.
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Soy Dressing Preparation
- Combine the 2 ingredients together in a bowl. Store in the chiller until ready to use.
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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.
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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.
