Sisig Rice Bake
Want to prepare sushi bake with a twist? Try this sisig rice bake recipe!
Ingredients
Sisig
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Pork Face 700 g
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Pork-Liempo 700 g
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Vinegar 50 g
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Pepper 1 g
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Salt 10 g
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Water 3000 ml
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Chicken Liver 200 g
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Garlic 50 g
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Oil 75 ml
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Onion 200 g
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Chili 1 g
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Margarine 50 g
Rice Preparation
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Rice 400 g
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White vinegar 80 g
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Sugar 20 g
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White Pepper 1 g
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Salt 1 g
Topping
Assembly
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Boiled Eggs 5 pc
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Spring Onions 10 g
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Chicharon 80 g
Preparation
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Sisig
45 minutes- Make a stock with water, vinegar, pepper, salt and Knorr Pork Broth base.
- Boil the pork face and pork liempo until tender.
- Separate the pork liempo and slice into smaller pieces then cool down.
- Deep fry the pork liempo until crispy then chop into smaller pieces.
- Grill the pork face pieces then chop to smaller pieces.
- Heat up a pan and add the oil and garlic, cook til brown and add the chicken liver.
- Cook the liver then chop into smaller pieces.
- In a pan, heat up the margarine and add the onions chili, chopped pork and chicken liver.
- Season with Knorr Sinigang Mix, Liquid Seasoning, salt and pepper.
- Set aside and cool down.
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Rice Preparation
30 minutes- Cook your rice.
- Bring the vinegar, sugar, salt and pepper to a boil and set aside.
- Once the rice is cooked, add the vinegar mix and stir til cooled down.
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Topping
5 minutes- Mix the Lady's Choice Real Mayonnaise with the Knorr Liquid Seasoning.
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Assembly
5 minutes- In a deep casserole, layer rice, sisig and mayonnaise topping.
- Bake in a 400 degree oven until the top turns golden brown.
- Garnish with eggs, chicharon and spring onions.
