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Sisig

  • Pork Face 700 g
  • Pork-Liempo 700 g
  • Vinegar 50 g
  • Pepper 1 g
  • Salt 10 g
  • Water 3000 ml
  • Chicken Liver 200 g
  • Garlic 50 g
  • Oil 75 ml
  • Onion 200 g
  • Chili 1 g
  • Margarine 50 g

Rice Preparation

  • Rice 400 g
  • White vinegar 80 g
  • Sugar 20 g
  • White Pepper 1 g
  • Salt 1 g

Topping

Assembly

  • Boiled Eggs 5 pc
  • Spring Onions 10 g
  • Chicharon 80 g
  1. Sisig

    45 minutes
    1. Make a stock with water, vinegar, pepper, salt and Knorr Pork Broth base.
    2. Boil the pork face and pork liempo until tender.
    3. Separate the pork liempo and slice into smaller pieces then cool down.
    4. Deep fry the pork liempo until crispy then chop into smaller pieces.
    5. Grill the pork face pieces then chop to smaller pieces.
    6. Heat up a pan and add the oil and garlic, cook til brown and add the chicken liver.
    7. Cook the liver then chop into smaller pieces.
    8. In a pan, heat up the margarine and add the onions chili, chopped pork and chicken liver.
    9. Season with Knorr Sinigang Mix, Liquid Seasoning, salt and pepper.
    10. Set aside and cool down.
  2. Rice Preparation

    30 minutes
    1. Cook your rice.
    2. Bring the vinegar, sugar, salt and pepper to a boil and set aside.
    3. Once the rice is cooked, add the vinegar mix and stir til cooled down.
  3. Topping

    5 minutes
    • Mix the Lady's Choice Real Mayonnaise with the Knorr Liquid Seasoning.

     

  4. Assembly

    5 minutes
    1. In a deep casserole, layer rice, sisig and mayonnaise topping.
    2. Bake in a 400 degree oven until the top turns golden brown.
    3. Garnish with eggs, chicharon and spring onions.