Name: Stuffed Egg Sisig
Yield: 4
Ingredients: 2000.0g Pork Belly; 120.0ml Knorr Liquid Seasoning 3.8L; 20.0g Knorr Rostip Chicken Seasoning Powder 1kg; 400.0g Lady's Choice Real Mayonnaise 5.5L; 70.0ml Knorr Liquid Seasoning 3.8L; 150.0g Grilled Pork Belly, finely chopped; 30.0g Mixed Red/White Onions, finely chopped; 5.0g Long Green Finger Chilli, finely chopped; 0.0 Garlic, Finely Chopped; 40.0g Original Sisig Dressing (see recipe), drizzle using squeeze bottle; 15.0g Knorr Liquid Seasoning 3.8L; 100.0g Egg Yolk, boiled and removed from white; 4.0pc Egg White, boiled, halves (8 pcs); 0.0 Cooked Sisig Mixture; 8.0pc Formed Egg; 2.0pc Egg, beaten; 500.0ml Oil, for frying; 60.0ml Sweet Chilli Sauce

Sisig can also definitely be a snack! Surprise your diners with this handy sisig-egg dish.

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Preparation

Grilled Pork Belly
- Mix everything and marinade for at least 8 hours 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 steel bowl with a whisk until smooth and fully incorporated.
- Set aside in the chiller.
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.
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.
Deep Frying
- Ready your oil for frying.
- Coat the formed egg in the beaten egg then deep fry until golden brown.
Dipping Sauce
- Serve with sweet chilli.

Stuffed Egg Sisig

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Ingredients

Grilled Pork Belly

Original Sisig Dressing Drizzle

Sisig Filling Preparation

Filling and Shaping the Sisig Egg

Deep Frying

Dipping Sauce