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Sisig Preparation

  • Pork belly slab 300.0 g

Soy Dressing Preparation

  • Calamansi Juice 15.0 ml
  • Ginger Juice 15.0 ml
  • Black Peppercorns, crushed 5.0 g
  • Lady's Choice Mayonnaise 250.0 g
  • Garlic cloves, finely minced 10.0 g
  • Coriander leaves, finely minced (optional) 5.0 g
  • Cayenne Pepper 2.0 g

Presentation

  • Canola Oil 5.0 ml
  • Sisig 250.0 g
  • Prepared Soy Dressing 30.0 g
  • Red Onions, small dice 60.0 g
  • Green finger chili, sliced diagonally 8.0 g
  • Egg, fried sunny-side up 1.0 pc
  • Chicharon, crushed 20.0 g
  • Garlic Chips 5.0 g
  • Spring Onions, finely chopped 6.0 g
  • Eggplant, grilled and peeled 2.0 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.