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Sisig Preparation

  • Pork belly slab 300 g

Soy Dressing Preparation

  • Calamansi Juice 15 ml
  • Ginger Juice 15 ml
  • Black peppercorns, crushed 5 g
  • Lady's Choice Mayonnaise 250 g
  • Garlic cloves, finely minced 10 g
  • Coriander leaves, finely minced (optional) 5 g
  • Cayenne Pepper 2 g

Presentation

  • Canola Oil 5 ml
  • Sisig 250 g
  • Prepared Soy Dressing 30 g
  • Red Onions, small dice 60 g
  • Green finger chili, sliced diagonally 8 g
  • Egg, fried sunny side up 1 pc
  • Chicharon, crushed 20 g
  • Garlic Chips 5 g
  • Spring Onions, finely chopped 6 g
  • Eggplant, grilled and peeled 2 pc
  1. Sisig Preparation

    • Marinate the pork belly with the rest of the ingredients. Let it marinade for at least 30 minutes before grilling.
    • Heat a charcoal grill. Grill the pork until cooked through.
    • Let the pork rest after cooking. Cut the pork into small dice.
  2. Soy Dressing Preparation

    • Combine all of the ingredients together in a bowl. Taste and adjust seasoning. Store in the chiller until ready to use.
  3. Presentation

    • Divide the eggplant into 2 portions horizontally. Slightly flatten each part using a fork.
    • Heat a round 5-6” sizzling pan over stove top.
    • Grease the pan with a small amount of oil.
    • Arrange the eggplants side by side each other. Allow ½ cm space in between each of the eggplant. Drizzle the eggplant with Knorr Liquid Seasoning.
    • Warm the prepared sisig in a microwave. Mix the sisig with the soy dressing, onions and chilies.
    • Top the eggplant with the sisig mixture while the plate is still being heated on the stove.
    • Top with the fried egg. Sprinkle with crushed chicharon, garlic chips and spring onions. Serve immediately.
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