Stuffed Egg Sisig
Sisig can also definitely be a snack! Surprise your diners with this handy sisig-egg dish.
Main course
Ingredients
Grilled Pork Belly
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Pork Belly 2000.0 g
Original Sisig Dressing Drizzle
Sisig Filling Preparation
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Grilled Pork Belly, finely chopped 150.0 g
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Mixed Red/White Onions, finely chopped 30.0 g
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Long Green Finger Chilli, finely chopped 5.0 g
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Garlic, Finely Chopped
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Original Sisig Dressing (see recipe), drizzle using squeeze bottle 40.0 g
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Egg Yolk, boiled and removed from white 100.0 g
Filling and Shaping the Sisig Egg
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Egg White, boiled, halves (8 pcs) 4.0 pc
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Cooked Sisig Mixture
Deep Frying
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Formed Egg 8.0 pc
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Egg, beaten 2.0 pc
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Oil, for frying 500.0 ml
Dipping Sauce
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Sweet Chilli Sauce 60.0 ml
Preparation
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Grilled Pork Belly
- Mix everything and marinade for at least 8 hours up to 24 hours.
- Grill the marinated pork belly until cooked.
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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.
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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.
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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.
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Deep Frying
- Ready your oil for frying.
- Coat the formed egg in the beaten egg then deep fry until golden brown.
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Dipping Sauce
- Serve with sweet chilli.
