Embutido

Ingredients :

1 lb. ground pork

1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs (see recipe)
slices (wedges) of Vienna sausage
aluminum foil, 10 x 12 sizes
(Cooking Measurements)
Cooking Procedures :
1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and
preheat oven to 350F.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard
cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the
foil onto your hand and roll until the ends of the mixture covers the eggs and sausages.
Alternatively, by holding each ends of the foil, roll the mixture back and forth until it
covers the slices of eggs and sausages in the center.
5. Finally, roll the aluminum foil into a tightly packed log about 1 to 2 in diameter, sealing
on both ends. Repeat with the remaining pork mixture.
6. Place the embutido in a steamer and steam for an hour. Alternatively, if you dont have
a steamer: place embutido in a wire rack on a baking pan, half filled with hot water.
Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center
of the oven for an hour.
7. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Refrigerate unused embutido.

Embutido Recipe
Ingredients
2 lbs ground pork
12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
3 pcs hard boiled eggs, sliced
1/2 cup sweet pickle relish
1/2 cup tomato sauce
2 pcs raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced
1 cup green bell pepper, minced
1 1/2 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using
any food processor, just tear the bread.)
Cooking Procedure
1. Place the ground pork in a large container
2. Add the bread crumbs then break the raw eggs and add it in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese.
Mix thouroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the
flat meat mixture.
7. Roll the foil to form a cylinderlocking the sausage and egg in the middle if the meat
mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10.Slice and serve. Share and Enjoy!

Beef Morcon
Ingredients:
1 kilo beef sirloin, cut morcon style(1/4 inch thick)
3 tablespoons flour(optional)
1/4 cup vegetable oil
Filling:
3 piece hard-boiled eggs, sliced into quarters
4 pieces hot dogs, ham or sausages, sliced into strips
1 piece carrot, sliced into strips
2 pickles or cucumber, sliced into strips
Marinade:
2 tablespoons calamansi juice
1/2 cup soy sauce
Sauce:
2 cups beef stock(water + beef cube)
1 piece bay leaf
2 tablespoons tomato paste
1 can liver spread
salt and pepper to taste
Procedures:
Part 1
1. Pound the meat using meat pounder to help the meat to become tender easily.
2. In a bowl, marinate meat in calamansi juice, soy sauce, salt and pepper for 3 hours. Reserve
marinade.
3. Flatten meat and arrange the filling over the meat.
4. Roll the meat with the filling inside and secure with a thread or string. Repeat for remaining
slices.
Part 2(Optional)
1. Dredge the meat in flour until coat evenly.
2. In a frying pan, heat oil and fry the meat until brown.
Part 3
1. In a pot, arrange meat, bay leaves, tomato paste, liver spread, marinade, beef stock salt and
pepper.
2. Simmer for at least 1 hours or until the beef is tender.(Cook in pressure cooker takes 20
minutes).
3. Slice the beef morcon and arrange on a platter then pour the sauce on top. Serve hot!