Add a whole new twist to the traditional Sisig with this recipe that combines the bold flavours of Sisig with fragrantly seasoned fried rice for a dish that’s bound to get your diners talking.
Chef Tips and Techniques
- Chicharon can be replaced with fried chicken skin.
- To make this dish vegetarian, substitute the meat with king abalone mushrooms and the chicharon with store-bought vegetarian crackling.
Ingredients
Sisig
- 500g Pork Belly
- 60ml Knorr Liquid Seasoning 3.8L
- 10g Knorr Rostip Chicken Seasoning Powder 1kg
- 3g Black Pepper, crushed
- 50g Red Onions, brunoised
- 50g White Onions, brunoised
- 2pc Green Finger Chilies, thinly sliced
Soy Dressing
- 150g Lady's Choice Real Mayonnaise 5.5L
- 25ml Knorr Liquid Seasoning 3.8L
To Make Seasoned Rice
- 2 cups Jasmine Rice (day-old), cooked
- 5g Knorr Rostip Chicken Seasoning Powder 1kg
To Make Sisig Rice
- 15ml Canola Oil
- 10g Garlic Cloves, peeled and crushed
- Seasoned Rice
- 45g Sisig
- 15g Soy Dressing
- 20pc Kangkong Leaves, chiffonaded
- 1pc Egg, fried
- 10g Chicharon, crushed
- 5g Spring Onions, finely chopped
- 3g Garlic Chips
Preparation
Sisig
- Marinate pork belly with Knorr Rostip Powder, Knorr Liquid Seasoning, and crushed black pepper for at least 30 minutes.
- Grill the pork belly until cooked through. Let it cool down for a few minutes, then chop the pork into small dice. Transfer the diced pork into a bowl.
- Add the red onions, white onions, and chilies into the bowl of diced pork. Set aside in a container until ready to use. Chill if not going to be used immediately.
Soy Dressing
- Combine the 2 ingredients together in a bowl. Transfer to an air tight container. Store in the chiller until ready to use.
To Make Seasoned Rice
- Place the rice in a mixing bowl.
- Add the seasoning to the rice and toss to combine the rice with the seasoning.
- Set aside until ready to use.
To Make Sisig Rice
- Heat wok over medium to high heat.
- Add the oil and sweat the garlic.
- Add the seasoned rice. Continuously stir the rice with a metal spatula to ensure that it is heated through. Be careful not to burn the rice. Taste and adjust seasoning if necessary. Transfer the rice into a stainless bowl.
- Using the same wok, wipe out any excess ingredients. Over low to medium heat, add the oil, then the sisig.
- Add the rice, mix well with the sisig.
- Add the kangkong leaves.
- Drizzle with the soy dressing. Toss to incorporate all the ingredients together. Taste and adjust seasoning.
- Transfer the rice onto a serving plate. Best to fill in a bowl that would fit 2 cups of the rice and unmold over a soup plate.
- Top the rice with fried egg and sprinkle of crushed chicharon and spring onions.
