Ingredients

The following ingredients have 8 Servings
  • 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
  • 3 eggs, hardboiled, peeled and quartered
  • 3 pieces vienna sausages, cut into four lengthwise

Instruction

  • 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. Cool completely before frying.
  • 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.