Embutido

Ingredients

Measure and prepare everything before you begin cooking.

• 750 g pork mince
• 1 small carrot, finely diced
• 1 small onion, finely diced
• 3 garlic cloves, minced
• ⅓ cup sweet pickle relish
• ½ cup breadcrumbs
• ¼ cup milk
• 2 large eggs, beaten
• 2 tbsp tomato sauce
• 1 tbsp soy sauce
• 1 tsp fine salt
• ¾ tsp freshly ground black pepper
• 2 hard-boiled eggs, quartered lengthways
• 2 cooked sausages, optional
• 1–2 tbsp neutral cooking oil, as needed

Instructions

1. 1

   Soak breadcrumbs in milk for 5 minutes. Combine pork, carrot, onion, garlic, relish, soaked crumbs, beaten eggs, tomato sauce, soy sauce, salt and pepper.

2. 2

   Mix only until combined. Fry a teaspoon of mixture, taste it, and adjust the salt or pepper before shaping.

3. 3

   Divide between two lightly greased foil sheets and flatten into rectangles about 2 cm thick. Arrange hard-boiled egg and sausage down each centre.

4. 4

   Use the foil to roll each into a tight 6 cm-wide log. Twist and fold the ends securely, then add a second foil layer to keep water out.

5. 5

   Steam over steadily simmering water for 55–65 minutes, topping up with hot water as needed. The centre must reach at least 71°C.

6. 6

   Rest wrapped for 15 minutes, then chill until firm for neat slices. Serve cold, at room temperature, or pan-fry slices until lightly browned.