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Every restaurant needs a dish on the menu that’s perfect for any time of the day, from breakfast to supper. This easy-to-make Pinoy version of devilled eggs is a prime candidate for just that.



  • 150g Grilled Pork Belly, finely chopped
  • 30g Red and White Onions, finely chopped
  • 5g Long Green Finger Chili, finely chopped
  • Garlic, finely chopped
  • 40g Original Sisig Dressing
  • 15g Knorr Liquid Seasoning 
  • 100g Egg Yolk, boiled and removed from whites
  • 4pcs Boiled Egg Whites, halved
  • Cooked Sisig Mixture 
  • 8pcs Formed Egg 
  • 2pcs Beaten egg 
  • 500ml Oil 
  • 60ml Sweet Chili Sauce, prepared


Grilled Pork Belly

  • Mix everything and marinade for at least 8 hours and up to 24 hours.
  • Grill the marinated pork belly until cooked.

Original Sisig Dressing Drizzle

  • Mix Knorr Liquid Seasoning and Lady's Choice Real Mayonnaise in a stainless bowl with a whisk until smooth and fully incorporated.
  • Set aside in the chiller.

Sisig Filling

  • Mix everything in a bowl then pour into a wok/pan.
  • Cook quickly on high heat.
  • Turn off the heat and fold in the dressing and seasoning.
  • Add the boiled egg yolk.
  • Mash the egg yolk together with the sisig until it binds the mixture.

Filling and Shaping the Sisig Egg

  • While the mixture is warm, mould a small amount of the mixture into a ball and place into the boiled egg whites.
  • Put 2 egg whites together to form a whole shaped egg.
  • Set aside in the chiller to cool for 40 minutes to an hour.


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