Embutido

Method

1. Soak breadcrumbs in milk for 5 minutes, then squeeze lightly if liquid remains pooled.
2. Combine pork, soaked crumbs, raw eggs, carrot, raisins, cheese, relish, ketchup, salt, and pepper.
3. Mix only until evenly bound; overmixing makes the loaf dense.
4. Cook a teaspoon-size test patty and correct the salt, sweetness, or pepper.
5. Divide between two greased foil sheets and press each into an even rectangle.
6. Arrange hotdog and hard-boiled egg along the centre, roll tightly into logs, and twist the foil ends securely.
7. Steam 50–60 minutes, until the centres reach at least 71°C. Rotate the logs halfway if the steamer heats unevenly.
8. Cool in the foil, then refrigerate at least 3 hours for firm clean slices.
9. Serve cold, room temperature, or pan-fry slices until browned at the edges.