View attachment 334110
Servings: 8 Servings
Calories: 366 kcal
Ingredients
oil
1 onion, peeled and chopped
1-1/2 pounds ground pork
1 cup crushed pineapple, drained
1 large carrot, peeled and shredded
1 cup raisins
1/4 cup banana ketchup
3 eggs, well-beaten
2 teaspoons salt
1 teaspoon pepper
For Filling
3 eggs, hardboiled, peeled and quartered
3 pieces vienna sausages, cut into four lengthwise
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Instructions
-In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened.
-Remove from pan and allow to cool completely.
-In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup, beaten eggs, salt and pepper. Mix well until evenly distributed.
-On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a rectangular shape.
-Arrange sliced eggs and Vienna sausages in the middle of pork mixture.
-Carefully roll mixture to form a log of about 3-inch in diameter. Wrap the foil around the meat and crimp ends of foil to seal tightly.
-Double wrap roll with foil. Repeat with remaining pork mixture.
-In a roasting pan, add about 2 inches of water. Arrange foil-wrapped pork mixture on a roasting rack and position rack on top of the water-filled pan.
-Bake in a 375 F oven for about 50 to 60 minutes or until juice runs clear when pork rolls are pierced with a knife. Let stand for about 8 to 10 minutes before opening foil.
-In a pan, heat about 1 inch deep of oil. Add embutido and cook, turning occasionally, until lightly browned on all sides. Let stand for about 3 to 5 minutes before slicing into desired thickness. Serve hot.
Servings: 8 Servings
Calories: 366 kcal
Ingredients
oil
1 onion, peeled and chopped
1-1/2 pounds ground pork
1 cup crushed pineapple, drained
1 large carrot, peeled and shredded
1 cup raisins
1/4 cup banana ketchup
3 eggs, well-beaten
2 teaspoons salt
1 teaspoon pepper
For Filling
3 eggs, hardboiled, peeled and quartered
3 pieces vienna sausages, cut into four lengthwise
Get Ingredients Powered by Chicory
Instructions
-In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened.
-Remove from pan and allow to cool completely.
-In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup, beaten eggs, salt and pepper. Mix well until evenly distributed.
-On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a rectangular shape.
-Arrange sliced eggs and Vienna sausages in the middle of pork mixture.
-Carefully roll mixture to form a log of about 3-inch in diameter. Wrap the foil around the meat and crimp ends of foil to seal tightly.
-Double wrap roll with foil. Repeat with remaining pork mixture.
-In a roasting pan, add about 2 inches of water. Arrange foil-wrapped pork mixture on a roasting rack and position rack on top of the water-filled pan.
-Bake in a 375 F oven for about 50 to 60 minutes or until juice runs clear when pork rolls are pierced with a knife. Let stand for about 8 to 10 minutes before opening foil.
-In a pan, heat about 1 inch deep of oil. Add embutido and cook, turning occasionally, until lightly browned on all sides. Let stand for about 3 to 5 minutes before slicing into desired thickness. Serve hot.
