Filipino Embutido

Ingredients

Ground pork

2 pounds

Carrots

1 cup, finely chopped

Bell peppers

1 cup, finely chopped (mix of red and green for color)

Raisins

1/2 cup

Bread crumbs

1 cup

Eggs

2, beaten (for the meat mixture) + 3 hard-boiled eggs (for filling)

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Soy sauce

1/4 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Ketchup

for serving

Instructions

1. In a large mixing bowl, combine the ground pork, finely chopped carrots, bell peppers, raisins, bread crumbs, beaten eggs, minced garlic, chopped onion, soy sauce, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Prepare a large sheet of aluminum foil on a flat surface. Spread the meat mixture onto the foil and flatten it into a rectangle, about 1 inch thick.
3. Peel the hard-boiled eggs and place them in a row in the center of the meat mixture.
4. Using the foil as a guide, carefully roll the meat mixture tightly around the eggs, forming a log shape. Ensure that the eggs are fully encased in the meat.
5. Secure the ends of the foil by twisting them tightly to seal the embutido.
6. Steam the wrapped embutido in a steamer for 45 minutes to 1 hour, or until the meat is cooked through and firm to the touch.
7. Once cooked, remove the embutido from the steamer and let it cool for a few minutes before unwrapping.
8. Carefully unwrap the foil and slice the embutido into rounds. Serve warm with ketchup on the side for dipping.