Miso Deviled Eggs with Sriracha Pork Belly & Chili Crisp

Miso Deviled Eggs with Sriracha Pork Belly & Chili Crisp

Yield: 16 deviled egg halves (8 eggs)

Ingredients

Miso Deviled Egg Filling

• 8 large hard-boiled eggs

• ⅔ cup Kewpie mayonnaise

• 2 teaspoons white miso paste

• 1 teaspoon rice vinegar

• 1 teaspoon honey

• 
  

Sriracha Pork Belly

• 8 oz pork belly, cut into ½-inch cubes

• 1 tablespoon honey

• 1 tablespoon sriracha

• 1 teaspoon rice vinegar

Garnish

• Chili crisp

• Fresh parsley, finely chopped

• Fresh garlic, finely minced or microplane

• 
  

Instructions

Prepare the Filling

1. Slice the eggs in half lengthwise and remove the yolks.

2. Mash the yolks until smooth.

3. Stir in the Kewpie mayonnaise, white miso, rice vinegar, and honey until creamy and silky.

4. Transfer the filling to a piping bag fitted with a large star tip.

5. 
   

Cook the Pork Belly

1. Air fry the pork belly at 400°F for 10–12 minutes, shaking halfway through, until golden and crisp.

2. Transfer to a skillet over medium-high heat.

3. Add the honey, sriracha, and rice vinegar.

4. Toss for 1–2 minutes until the glaze thickens and coats the pork belly with a sticky, caramelized finish.

5. 
   

Assemble

1. Pipe the miso filling into each egg white.

2. Top each egg with one piece of glazed pork belly.

3. Drizzle a small amount of chili crisp over the pork belly.

4. Finish with chopped parsley and a light sprinkle of finely minced garlic.

5. 
   

Chef's Note: For the cleanest presentation, let the glazed pork belly cool for 2–3 minutes before placing it on the eggs. This keeps the filling firm while allowing the sweet-spicy glaze to cling beautifully to the pork bell