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Farce and Binder Preparation

  • Farce:
  • Ground Pork, 80/20 meat to fat ratio 1000.0 g
  • White Sugar 50.0 g
  • Binder:
  • Egg 2.0 pc
  • Bread Crumbs, panko 100.0 g
  • Cornstarch 25.0 g
  • Milk Powder 50.0 g
  • Achoite Oil, 1:1 heated and strained 10.0 ml

Pork Filling

  • Red Onions , brunoise 60.0 g
  • Celery, brunoise 50.0 g
  • Carrots, brunoise 100.0 g
  • Raisins, optional 100.0 g
  • Spring Onions, finely sliced 30.0 g
  • Red Bell Pepper , brunoise 50.0 g
  • Green bell pepper, brunoise 50.0 g
  • Banana Ketchup 80.0 ml
  • Black Pepper, ground 1.0 g

Embutido Assembly

  • Oil 60.0 ml
  • Garnish:
  • Hotdog - regular 3.0 pc
  • Egg 6.0 pc
  • Cheddar Cheese, stick 150.0 g
  • Caul Fat, optional
  1. Farce and Binder Preparation

    90 minutes
    1. In a bowl, mix the sugar and Knorr Chicken Powder together to create the farce.
    2. Marinate the ground pork for 1 hour inside the chiller.
    3. Prepare the binder by combining well the eggs, bread crumbs, cornstarch, milk powder and achoite oil. Set it aside for 30 minutes before using.
  2. Pork Filling

    20 minutes
    1. In a large bowl, mix thoroughly the farce, binder and flavorings together.
    2. Keep stirring until the mixture becomes sticky to the touch.
    3. Cover and let rest inside the chiller for 1 hour.
  3. Embutido Assembly

    75 minutes
    1. Heat the oil in a pan and add the Knorr Pork Broth Base then set aside to cool.
    2. Line aluminum foil with pork broth oil and place it in the chilled mixture.
    3. Use a rolling pin to flatten the combined mixture and arrange the hotdogs, boiled eggs and cheese horizontally.
    4. Roll tight and seal the edges.
    5. Steam the rolls for 1 hour and let it cool down.
    6. For best results chill overnight in the refrigerator before unwrapping and slicing.
    7. Heat a pan again with a little oil and fry the roll until brown and crisp.
    8. Slice and enjoy while it's hot.