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Ingredients
canola oil
1 onion, peeled and chopped
1 1/2 pounds ground pork
1 cup crushed pineapple, drained
1 large carrot, peeled and shredded
1/4 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
Instructions
1. 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.
2. In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup,
beaten eggs, salt and pepper. Mix well until evenly distributed.
3. On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a rectangular shape.
4. Arrange sliced eggs and Vienna sausages in the middle of pork mixture.
5. 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.
6. 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.
7. 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.
8. 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.
Nutrition
Serving: 239.4g | Calories: 366kcal | Carbohydrates: 23g | Protein: 33g | Fat: 17.5g | Saturated Fat: 5.7g |
Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4.9g | Cholesterol: 227mg | Sodium: 1194.5mg | Potassium:
690mg | Fiber: 1.6g | Sugar: 15.8g | Vitamin A: 1250IU | Vitamin C: 18.2mg | Calcium: 40mg | Iron: 2.5mg