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Make the Marinade

  • Water 1500.0 g
  • White Sugar 200.0 g
  • Lea Perrins 50.0 g
  • Salt 5.0 g
  • Garlic, fresh minced 80.0 g
  • Pepper, ground 5.0 g
  • MSG, optional 50.0 g

Cook the Lechon

  • Smoke Liquid, optional, if using an oven for cooking 4.0 g
  • Beef shortplate , US 4000.0 g
  • Lea Perrins 25.0 ml
  • Brown Sugar 80.0 g
  • Vegetable Oil 50.0 ml

Mix the Sisig

  • Liver Spread, any brand 50.0 g
  • White vinegar 50.0 ml
  • Calamansi, juiced 80.0 ml
  • White Onions, finely chopped 50.0 g
  • Red Chili, chopped 1.0 g

Make Sinisig na Lechon Baka

  • 1000g Lechon Baka, Prepared Or Ready To Eat
  • White Onions, brunoise 300.0 g
  • Red Chili, chopped 2.0 g
  • Worcestershire Sauce 25.0 ml
  • Margarine 50.0 g

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
  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.