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Stuffed Ground Pork (Embotido)

1 lb. Ground pork
2 medium Potatoes diced finely
1 medium. Red bell pepper
2 medium boxes Raisins or Currants, diced finely
1 medium Onion, diced finely
4 tsp. Pickles relish
1/4 cup Soy sauce, dark
few dashes Herbs, like parsley, celery salt, oregano and basil
pinches Salt and Pepper
1 tbsp Brown sugar
2 Eggs, beaten
4 Hard boiled eggs
4 medium Frankfurters sausages


Mixed all the ingredients in big bowl with the beaten eggs soy sauce and season with salt, pepper sugar, and all herbs.

Leave them to marinate for at least 30 minutes in a cooler place.

Prepare 15-17 inches of foil wrap for every roll you want to make, spread flour on foil before rolling.

Laid the mixed ingredients in floured foil surface, sliced the boiled eggs into 4 pieces, cut frankfurters in to half and lined up the eggs in between the franks before rolling.

Rolled the foil very tightly until meeting its end and lock both edge very firmly.

To cook:

Steam for at least 40 minutes or so in a steamer (it depends how much roll you make).

To eat and serve: Slice at least 1/2 inch thick and fry in cooking oil serve it hot with tomato ketchup as sauce to dip.

To serve cold: Take out in foil wrap and slice same size as hot serving.

Simple tips:

This can be stock in freezer also, if you want to do as many as you can and it does serves good for party food.



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Last modified: May 26, 2003