Deviled eggs, a classic appetizer, often get a bad rap for being predictable. But what if we told you this timeless dish could be transformed into a culinary adventure? This recipe elevates the humble stuffed egg to new heights with a savory pork and tomato filling, bursting with unexpected flavor. Forget the bland, mayonnaise-heavy versions of the past; this recipe offers a sophisticated and surprisingly simple alternative that's perfect for parties, brunches, or a satisfying snack. The rich, umami notes of the pork perfectly complement the bright acidity of the tomatoes, creating a harmonious balance that will tantalize your taste buds.
Get ready to impress your guests with these extraordinary stuffed eggs! This recipe is surprisingly easy to follow, and we'll guide you through each step of the process, from perfectly cooking the eggs to creating a flavorful filling that will have everyone asking for more. Prepare to discover a whole new world of deviled egg possibilities.
Tools Needed
- Non-stick pan
- Wok (optional)
- Knife
- Plate
Ingredients
- Eggs: 3
- Minced pork: 100 grams
- Tomato sauce: 80 grams
- Vegetable oil: 15 grams
- Chopped garlic: 5 grams
- Onion: 30 grams
- Green peas: 30 grams
- Carrots: 30 grams
- Plum tomatoes: 30 grams
- Oyster sauce: 1 teaspoon
- White vinegar: 1 teaspoon
- Sugar: 1 teaspoon
- Seasoning powder: 1/4 teaspoon
- Water: 1-2 tablespoons
- Pepper: 1/4 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Savory Pork & Tomato Filling
- Heat 15 grams of oil in a pan, add garlic and stir-fry until fragrant .
- Add minced pork and stir-fry until almost cooked .
- Add hard vegetables (carrots) first, stir-fry until slightly softened .
- Add peas and onions, then cherry tomatoes .
- Stir-fry all vegetables together, then add tomato sauce, oyster sauce, white vinegar, sugar, seasoning powder, and pepper .
- Add water (1 tablespoon initially), adjust for desired consistency . Stir-fry until everything is well mixed.
Step 2. Cook the Eggs
- Beat 3 eggs together.
- Meanwhile, sift the eggs in a non-stick pan until set and easily removable .
- Once the eggs are cooked, carefully remove them from the pan .
Step 3. Assemble the Stuffed Eggs
- Place a spoonful of filling onto each cooked egg, wrap it, and fold into quarters .
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- For richer flavor, add a small amount of Siu (seasoning) .
- You can adjust the cooking time to achieve your preferred consistency of the filling .
- To serve, carefully cut open the stuffed eggs to reveal the filling .
Nutrition
- N/A
FAQs
1. Can I use leftover cooked pork?
Absolutely! Shredded leftover roast pork or pulled pork works perfectly. Just make sure it's well-drained.
2. What kind of tomatoes are best for the filling?
Ripe, juicy tomatoes are ideal. Roma or cherry tomatoes work well, but you can use any type you prefer. Just finely chop or dice them.
3. How far in advance can I make the stuffed eggs?
You can assemble the stuffed eggs up to a day ahead and refrigerate them. Just add a little extra mayonnaise or aioli to the filling if they seem a bit dry before serving.
This savory pork and tomato stuffed egg recipe is a delightful twist on a classic appetizer, proving that even the simplest dishes can be elevated with a little creativity. The combination of rich pork, bright tomatoes, and creamy eggs is sure to impress your guests. So ditch the predictable deviled eggs and give this recipe a try – you won't be disappointed!