Make the Viral Swedish Meatball Sisig at Home

Satisfy your curiosity and your cravings by making this Swedish Meatball Sisig inspired by the popular Swedish furniture brand. With a handful of ingredients, you can make this dish with a delicious fusion of flavors even better at home. Part of what makes sisig so iconic, even non-traditional versions of it, are the addicting crispy bits. Meatballs don’t usually crisp up well so we included a few options on how you can add that crunch while still using those yummy Swedish meatballs as your base.

Tips

Use pork belly for an added crunch and meatiness to this recipe but if you’re pressed for time, adding more chicharon bits at the end is a great substitute. You can also use tofu in place of pork belly for a healthier, yet still crunchy, alternative.

35 min.
5 People
Easy

Ingredients

3 tbsps vegetable oil, separated
20 - 25 pcs Swedish meatball
3 tbsps Knorr Liquid Seasoning
3 tbsps calamansi juice
1 pc onion, chopped
3 pcs garlic cloves, minced
1 pc siling labuyo (optional)
to taste Knorr Liquid Seasoning Chili
1/2 cup leftover chopped pork belly or pork
6 tbsps Lady's Choice Real Mayonnaise
1/4 cup chicharon bits

Cooking Method

Heat 1 tbsp vegetable oil in a large skillet over medium heat.
Add the meatballs to the pan, making sure to crumble them.
Season with Knorr Liquid Seasoning and Calamansi. Cook until desired doneness. Set aside.
In a separate pan, heat 1 tbsp of vegetable oil over medium heat.
Sauté the onions, garlic, and siling labuyo (adjust according to your preference) in the pan. Cook until onions are translucent.
Add meatballs to the pan, making sure to toss well with the other ingredients.
Season to taste with Knorr Liquid Seasoning Chili and set aside.
Take another pan and heat 1 tbsp of vegetable oil over medium heat.
Add pork belly to the pan and cook until crispy.
Drain pork belly and add into the meatball sisig mix for an added crunch.
Gently stir in Lady’s Choice Real Mayonnaise and feel free to season more with Knorr Liquid Seasoning Chili.
Top with chicharon bits and serve with calamansi.