EmbutidoIngredients :

1 lb. ground pork1/2 cup finely chopped carrots1 cup (6 slices) finely chopped (sweet or cooked) ham3 tbsp. minced green bell pepper3 tbsp. minced red bell pepper1/3 cup sweet pickle relish1/4 cup raisins3 whole eggs1/2 cup grated cheddar cheesedash of liquid seasoningsalt & pepper, to taste1 tbsp. cornstarchslices (wedges) of hard-cooked eggs (see recipe)slices (wedges) of Vienna sausagealuminum 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 350°F.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 don’t 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 RecipeIngredients2 lbs ground pork12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise3 pcs hard boiled eggs, sliced1/2 cup sweet pickle relish1/2 cup tomato sauce2 pcs raw eggs2 cups cheddar cheese, grated1 cup red bell pepper, minced1 cup green bell pepper, minced1 1/2 cup raisins1 cup carrots, minced1 cup onion, mincedsalt and pepper2 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 Procedure1. Place the ground pork in a large container2. Add the bread crumbs then break the raw eggs and add it in. Mix well3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese.

Mix thouroughly4. 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 cold10.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 quarters4 pieces hot dogs, ham or sausages, sliced into strips1 piece carrot, sliced into strips2 pickles or cucumber, sliced into strips

Marinade:2 tablespoons calamansi juice1/2 cup soy sauceSauce:2 cups beef stock(water + beef cube)1 piece bay leaf2 tablespoons tomato paste1 can liver spreadsalt and pepper to taste

Procedures:Part 11. 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 31. 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!