Pork Embutido
Ingredients
For the Meat
1kg ground pork marinated in 5 tbsps of Kikkoman Soy Sauce
1 large onion, minced
1 large carrot, finely chopped to small cubes
1 medium red bell pepper finely chopped to small cubes
1 medium green bell pepper finely chopped to small cubes
1/2 cup sweet pickle relish
1/2 cup raisins
2 large raw eggs
4 to 6 medium hard-boiled eggs
1 cup bread crumbs
1 cup shredded sharp cheddar cheese
1/4 cup tomato ketchup + 1 tbsp tomato paste
1 teaspoon ground black pepper
3 to 4 pieces hotdogs / Vienna sausages
Aluminum foil, for wrapping
Steamer
For the Sauce:
Banana ketchup or tomato ketchup
Preparation
Prepare the meat mixture
Season ground pork with a pinch of salt.
Marinate the ground pork in Kikkoman Soy Sauce for at least 30 minutes to 1 hour.
1 large onion, minced
1 large carrot, finely chopped to small cubes
1 medium red bell pepper finely chopped to small cubes
1 medium green bell pepper finely chopped to small cubes
1/2 cup sweet pickle relish
1/2 cup raisins
1 cup bread crumbs
1 cup shredded sharp cheddar cheese
Combine ingredients
In a large bowl, mix together the ground pork, minced onion, shredded carrot, minced red and green bell pepper, pickle relish,
raisins, bread crumbs, and shredded cheese.
1/4 cup tomato ketchup + 1 tbsp tomato paste
1 teaspoon ground black pepper
Add binders and seasoning: Add the raw eggs, ketchup, tomato paste, salt and pepper, mixing thoroughly until well combined.
Let all the ingredients come together by letting it rest for at least 1 hour (cover with cling wrap)
Assemble the rolls
Prepare the foil: Lay out a large sheet of aluminum foil.
Form the base: Divide the meat mixture into 2-3 portions and flatten each into a rectangle on the foil.
Add the filling: Place hard-boiled egg slices and hotdog or sausage halves ( or luncheon meat or Chinese sausage) down the center of each meat rectangle.
Place meat mixture in between the eggs as well.
Roll and secure: Roll the meat over the filling using the foil, forming a log, and twist the ends to seal.
Prepare steamer: Fill a large pot with about 2 to 3 inches of water and bring to a boil.
Cook the logs: Place the wrapped logs in the steamer basket with seam side up and steam for 60 minutes.
Cool and chill: Let the logs cool, then refrigerate for at least 2 hours or overnight for easier slicing.
Serve the Embutido: Slice: Unwrap and slice the chilled embutido into 1-inch rounds.
Serve cold: Serve as is ones taken out of the fridge and sliced.
Serve hot: Option to air pan-fry each slice / air-fry or bake in the oven until golden.
Add the sauce: Serve with banana ketchup or just simple tomato ketchup
