Sizzling Tortang Sisig
Delight your diners by reinventing the classic torta. The combination of textures and flavors will give them a familiar but mouthful experience.
Main course
Ingredients
Sisig Preparation
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Pork belly slab 300.0 g
Soy Dressing Preparation
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Calamansi Juice 15.0 ml
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Ginger Juice 15.0 ml
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Black Peppercorns, crushed 5.0 g
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Lady's Choice Mayonnaise 250.0 g
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Garlic cloves, finely minced 10.0 g
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Coriander leaves, finely minced (optional) 5.0 g
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Cayenne Pepper 2.0 g
Presentation
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Canola Oil 5.0 ml
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Sisig 250.0 g
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Prepared Soy Dressing 30.0 g
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Red Onions, small dice 60.0 g
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Green finger chili, sliced diagonally 8.0 g
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Egg, fried sunny-side up 1.0 pc
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Chicharon, crushed 20.0 g
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Garlic Chips 5.0 g
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Spring Onions, finely chopped 6.0 g
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Eggplant, grilled and peeled 2.0 pc
Preparation
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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.
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Soy Dressing Preparation
- Combine all of the ingredients together in a bowl. Taste and adjust seasoning. Store in the chiller until ready to use.
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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.
