Our recipe sharing continues with this classic dish. I grew up eating this food, which my maternal grandmother prepared excellently. She would prepare this in rolls, sometimes she puts it in a llanera, sometimes in loaf pans. She would also serve them in the usual way, chilled then sliced into disks, to be dipped in ketchup. But for me the best way of eating it was pan-frying those disks until they browned a bit, then sandwiching it between slices of white bread. This recipe is a combination of her recipe and the recipe that a friend and I developed in Cambodia. She wouldn’t have approved of that much veggies in her
- 1 kg pork pigue, ground (80/20 ratio of meat & fat)
- 250g onion, chopped finely
- 250g carrot, chopped finely or grated
- 250g celery, chopped finely
- 200g red bell pepper, chopped finely
- 150g sweet pickle relish
- 150g raisins
- 3 whole fresh eggs
- 4 slices of white bread
- 2 tbsp oyster sauce
- 2 tbsp Worcestershire sauce
- 1 chicken cube
- 1 tbsp brown sugar
- 1 tbsp. crushed pepper
- 2 tsp salt
- 6 hard-boiled eggs, quartered
- aluminum foil, for wrapping
- Mix all ingredients, except for the hard-boiled eggs, in a bowl.
- Scoop about 3/4 cup of the mixture unto an aluminum foil sheet. Spread the mixture a bit then add the quartered boiled eggs in the center. Roll the mixture in the foil into a log. Secure the ends.
- Put the logs in a steamer basket and steam over medium heat for about 45 minutes to an hour. Test doneness by pricking with a toothpick. It should come out clean when done.
- Rest for 15-20 minutes before un-wrapping and slicing. You can also keep this in the refrigerator and eat like a cold cut.
Optional fillings are cheese and/ or hotdogs; eggs tend to be on the traditional side, which my family prefers. The best tip so you can slice them cleanly is to put them in the freezer 15-20 minutes before cutting and serving. 🙂