Sisig na Lechon Baka
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.

Ingredients
Make the Marinade
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Water 1500.0 g
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White Sugar 200.0 g
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Lea Perrins 50.0 g
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Salt 5.0 g
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Garlic, fresh minced 80.0 g
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Pepper, ground 5.0 g
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MSG, optional 50.0 g
Cook the Lechon
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Smoke Liquid, optional, if using an oven for cooking 4.0 g
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Beef shortplate , US 4000.0 g
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Lea Perrins 25.0 ml
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Brown Sugar 80.0 g
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Vegetable Oil 50.0 ml
Mix the Sisig
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Liver Spread, any brand 50.0 g
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White vinegar 50.0 ml
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Calamansi, juiced 80.0 ml
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White Onions, finely chopped 50.0 g
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Red Chili, chopped 1.0 g
Make Sinisig na Lechon Baka
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1000g Lechon Baka, Prepared Or Ready To Eat
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White Onions, brunoise 300.0 g
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Red Chili, chopped 2.0 g
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Worcestershire Sauce 25.0 ml
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Margarine 50.0 g
Cook the Sisig and Garnish
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Red Onions , small diced 100.0 g
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Green Chilies, sliced 10.0 g
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Red Chili, sliced 5.0 g
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Spring Onions, sliced finely 10.0 g
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Calamansi, cut to half 50.0 g
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Egg Yolk 10.0 pc
Preparation
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Make the Marinade
24 hours- Bring all ingredients together to a boil.
- Boil for 5 minutes and turn off the heat.
- Leave to cool at room temperature.
- Strain and chill.
- Inject and marinate the beef shortplate.
- 500 g marinade to 1 kg of meat.
- Marinate overnight for best results.
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Cook the Lechon
4 hours- Bake in a pre-heated 250F oven for 3 hours basting every 30 mins.
- After 3 hours bring the temperature up to 275F or until internal temp reaches 205F.
- Let it rest for 2 hours, wrapped in foil.
- Mix the Knorr Liquid Seasoning, Lea Perrins, brown sugar and vegetable oil in a bowl and use as a glaze for the lechon baka.
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Mix the Sisig
10 minutes- In a bowl, mix all ingredients together and set aside.
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Make Sinisig na Lechon Baka
10 minutes- Mix the sisig baka ingredients thoroughly.
- Add the sisig dressing from the previous step. Toss altogether and adjust the seasoning if needed.
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Cook the Sisig and Garnish
10 minutes- Heat a sizzling plate and add the margarine, let it melt and add the sisig.
- Garnish with red onions, egg yolk, sliced chilies and spring onions.
- Optional: Garnish with Crispy garlic chips and additional liver spread.