Del Monte Red Embutido

Make any day feel like a holiday with this festive, budget-friendly dish.

Cooking Skills Needed:
How to Steam
How to Chop and Mince
Cooking Tools Needed:
Bowl
Steamer
Grater
Knife
Peeler
Chopping Board
Foil
Measuring Spoons
Best paired with

Ingredients
2 pc Eggs
1 pc (medium) Onion (chopped)
150 grams Cheesedog (or sausage, diced)
400 grams Ground Pork
100 grams Carrots (diced)
1 pc (medium) Red Bell Pepper (diced)
1 cup Gabi (coarsely grated)
cup Pickle Relish
3 tbsp Raisins
2 tbsp Liver Spread
cup Cheddar Cheese (grated)
cup Breadcrumbs
1 pouch (115 grams)
Del Monte
Pineapple Tidbits
(drained)
1 pouch (200 grams)
Del Monte
Original Style
Tomato Sauce

Cooking Procedure:
1. Combine ingredients with 2 teaspoons iodized fine salt (or 2 tablespoons iodized rock salt) and
tsp pepper. Mix well. Divide mixture for two rolls.
2. Wrap each portion of meat mixture in foil then roll. Twist both edges to seal. Steam for 1 hour. Cool
for 15 minutes. Chill if desired. Slice and serve.
Makes 10 servings

Kitchenomics Embutido

Make any day feel like special occasion with this budget-friendly holiday staple.

Cooking Skills Needed:
How to Steam
How to Cube and Dice
How to Chop and Mince
Cooking Tools Needed:
Bowl
Steamer
Knife
Foil
Tray
Twine
Ingredients
600 grams Ground Pork
3 pc (medium semi ripe) Saba (boiled and grated)
3 pc Eggs (beaten)
3 pc (150 g) medium Onion
2 pc (300 g) medium Carrots
1 pc (75 g) large Red Bell Pepper (chopped)
1/3 cup Sweet Pickle Relish
4 slices Sliced Bread (diced, 1 1/3 cups)
1 pouch (250 grams)
Del Monte
Original Style
Tomato Sauce

Cooking Procedure:
1. Combine all ingredients in a bowl. Season with 2 teaspoon iodized fine salt (or 1
tablespoon iodized rock salt and 1 teaspoon pepper). Mix thoroughly.
2. Place every 1 cups of mixture on aluminium foil or colorless cellophane. Roll then fold ends
(for foil) or tie both ends of cellophane with crocheting thread. Steam for one hour. Let cool then
chill overnight. Slice diagonally just before serving.

Makes 5 rolls

You will need:

8 slices
white bread, cut into small pieces
1 can
378ml evaporated milk
3 pcs
chorizo de Bilbao, chopped
2 Tbsp
pickle relish
100 g
cheese, grated
3 - 8g sachets
MAGGI MAGIC SARAP
2 pcs
egg, beaten
2 pcs
egg, boiled and cut into wedges
1 kg
ground pork
1 cup
carrots, chopped

Servings: 10-12

Directions:

1.
Soak the bread in evaporated milk and set aside.

2.
Combine the pork, carrots, bell peppers, onions, chorizo de Bilbao, pickle relish and cheese in a
bowl.

3.
Season with MAGGI MAGIC SARAP. Add the soaked bread and eggs. Mix until fully
incorporated.

4.
Cut squares of aluminum foil. Measure out 1 cup of the prepared mixture and transfer it onto the
middle portion of each foil square. Spread out the mixture and lay wedges of hard boiled egg.
Roll the foil up over to form logs and twist to secure the ends.

5.
Steam the logs for 45 minutes. Remove from the steamer and let rest for at
least 15minutes before removing from the foil. Slice and serve with catsup.
Leftover Embutido may be wrapped with cling film after removing from the foil,
freeze and reheat whenever ready to serve.