Moms have their hands full all year round, so potluck get-togethers with friends or even the kiddo’s class can be a challenge. We usually end up buying short orders like pancit or spaghetti just to get by.
Add your personal touch to dishes you bring to any celebration with these delicious, easy-to-cook recipes. Each serving is packed with richer, meatier, and more authentic flavors thanks to Knorr Liquid Seasoning! This classic liquid seasoning we all know and love is versatile as it can be used as a marinade, dip or sauce to spice up every dish with its unique blend of sweetness and saltiness. You can expect empty plates from family and friends in every gathering.
Bring a winning savory crunch to your parties with the favorite crispy sisig. Perfect with rice or even as pulutan!
2 kg whole pork liempo (lechon kawali cut)
1 tbsp rock salt
2 pcs onions, cut into wedges
water, enough to cover the pork
canola oil (for deep frying)
2 tbsp chopped garlic
½ kg chicken liver, cut into small cubes
1 cup chopped onions
3-4 pcs green chillies, sliced
2-4 tbsp Knorr Liquid Seasoning
2 tbsp calamansi juice
ground black pepper to taste
Let’s get cooking!
- Fill a pot with water. Add salt, onion wedges, and the pork belly or lechon kawali. Cook until tender. Drain from the water and set aside on a plate or tray to air-dry.
- Heat a shallow pan. Pour enough oil and deep fry tenderized pork until crisp and golden brown. Let cool and chop coarsely.
- In another pan, saute garlic and liver until fully cooked.
- Turn off heat. Toss in the onions, chopped crispy pork, and green chillies. Season with Knorr Liquid Seasoning, calamansi juice, and pepper.
- Serve and enjoy the crunchy and savory goodness of sisig with your amigas.
For us Filipinos, it’s not a party without the pata. So bring the happy in your get-together with this well-loved pork dish.
1 whole pork pata, cleaned and nails removed
1 tbsp black peppercorns
2 pcs onions, quartered
1 head garlic, crushed
3 pcs star anise
2-3 tbsp rock salt
water, enough to cover meat
rock salt/fish sauce for rubbing
oil for frying
¼ cup Knorr Liquid Seasoning
½ cup vinegar
3 cloves garlic, chopped
1 small pc red onion, chopped
1 pc sili labuyo, sliced
pinch ground black pepper
Let’s get cooking!
- In a big pot, place pork knuckles along with the black peppercorns, onions, garlic, star anise, and salt. Fill with enough water to cover meat. Bring to boil. Reduce the heat to simmer and cook slowly until meat is fork tender.
- Once the pata is tender, remove from the pot and drain. Infuse flavor by rubbing the meat with salt or fish sauce. For a crispy skin, leave the pata in the chiller overnight without cover. This is to remove the moisture and dry it.
- Heat a big shallow pan. Fill with oil and turn the heat to medium. Gently slide the pata in the hot oil and fry until brown and crispy.
- Of course, pata is incomplete without the all-time favorite Knorr Liquid Seasoning-vinegar dip. Just combine all the ingredients for the dip. Add siling labuyo if you like it spicy.
- Serve and indulge in the mouth watering pata!