Embutido Ganado Recipe

Embutido Ganado

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Chef Boy completes the baon trio with Embutido Ganado, a must-have in every family fridge because not only is it so easy to do,it is also best loved by all.

 

• 1 ½ kilo lean ground pork
• 150 g sinsal, leaf lard
• 1 pc Chorizo de bilbao, chopped
• 1 pc small carrot, finely chopped
• 2 pcs red bell pepper, roasted and chopped
• 4 pcs onion, chopped
• 4 pcs egg, beaten
• 2 cans Vienna sausage, chopped
• 1 cup grated cheddar cheese
• ½ cup evaporated milk
• ½ cup pickle relish
• ½ cup raisins, chopped
• ½ head garlic, chopped
• 1 tbsp ground black pepper
• 2 tbsp salt

For core filling:

• 6 pcs hard-boiled eggs, quartered into wedges
• 2 cans whole Vienna sausage

For steaming:

• 2 tbsp vinegar
• 1 head garlic, crushed
• 3-5 pcs bay leaf

1. Wash and drain sinsal, divide to make seven pieces of embutido and set aside. Divide also hard-boiled eggs and whole Vienna sausages into seven portions and set aside.

2. Combine all ingredients and mix until well blended. Divide into seven portions and set aside.

3. Spread out sinsal wrapper on big plate. Spread and flatten one portion of mixture at center of sinsal wrapper. Place one portion of egg wedges and Vienna sausages at the center of each mixture and hand roll until mixture covers eggs and sausages.

4. Roll sinsal wrapper into tightly packed log about 2 ½-in. in diameter, and seal both ends. Repeat with rest of mixture.

5. Pour 6 cups of water, vinegar,garlic and bay leaf in steamer and let boil.

6. Arrange embutido side by side in steamer and steam for 45 minutes to 1 hour. Let cool and slice into rings. Serve with banana ketchup.