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Grilled Pork Belly

Original Sisig Dressing Drizzle

Sisig Filling Preparation

  • Grilled Pork Belly, finely chopped 150 g
  • Mixed Red/White Onions, finely chopped 30 g
  • Long Green Finger Chilli, finely chopped 5 g
  • Garlic, finely chopped
  • Original Sisig Dressing (see recipe), drizzle using squeeze bottle 40 g
  • Egg Yolk, boiled and removed from white 100 g

Filling and Shaping the Sisig Egg

  • Egg White, boiled, halves (8 pcs) 4 pc
  • Cooked Sisig Mixture

Deep Frying

  • Formed Egg 8 pc
  • Egg, beaten 2 pc
  • Oil, for frying 500 ml

Dipping Sauce

  • Sweet Chilli Sauce 60 ml
  1. Grilled Pork Belly

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

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

    • Mix everything in a bowl then pour everything in a wok/pan and cook quickly in high heat.
    • Turn off the heat and fold in the dressing and seasoning.
    • Add now the boiled yolks from the 4 pcs boiled eggs.
    • Mashed together with the sisig until it binds the mixture.
  4. Filling and Shaping the Sisig Egg

    • While the mixture is warm, form/mold the mixture into the half boiled egg whites to form a whole shape egg.
    • Set aside in the chiller to cool and set for 40 min to an hour.
  5. Deep Frying

    • Ready your oil for frying.
    • Coat the formed egg in the beaten egg then deep fry until golden brown.
  6. Dipping Sauce

    • Serve with sweet chilli.

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