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1 lb ground pork
cup garlic, minced

cup onions, minced

cup carrots, minced

cup red bell pepper, minced

cup green bell pepper, minced

1 Tbsp sweet pickle relish

2 Tbsp raisins

1 pc. chorizo, finely chopped

1/4 cup grated cheese

2 Tbsp liver spread

1 egg, beaten

1 Tbsp soy sauce

1 Tbsp Oyster Sauce

1 Tbsp Filipino Ketchup

1 Tbsp all-purpose flour

2 Tbsp Bread crumbs

2 slices whole wheat bread, flaked and soaked in 1/4 cup evaporated milk

2 tsp salt

1 tsp ground black pepper

For filling:

3 eggs, hard boiled & quartered

3 beef franks, halved lengthwise


1. In a bowl, season ground pork with salt and pepper.

2. Add the garlic, onion, carrots, bell pepper (red and green), pickle relish, raisins, chorizo, cheddar cheese,
liver spread, soy sauce, oyster sauce and ketchup. Mix well.

3. Add the bread and milk mixture, bread crumbs, flour and the beaten egg. Mix thoroughly.
4. On a slightly greased sheet of aluminum foil, place a cup of meat mixture and flatten it, leaving about 3
inches of space on both ends of the foil.

5. Put the sliced beef franks and sliced boiled eggs on the middle of the meat mixture.

6. Roll the foil to form a log locking the sausage and egg in the middle. Lock the foil by twisting both ends.

7. Over medium heat, cook in a steamer for 1 hour.

8. Remove from steamer and allow to cool down. Refrigerate until ready to serve.

9. Unwrap and slice. Serve with hot rice and your choice of dip.

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