ekusina
EMBUTIDO

-3 eggs
-2 medium carrots
-2 lbs ground pork
-1/2 cup raisins
-1/4 cup capers
-3/4 to 1 tsp salt or to taste
-freshly ground pepper
-1/4 lb caul fat
-1/4 lb sliced prosciutto
-1/4 lb cheese (cut in strips)
-3/4 cup chicken broth
-cream gravy

Place 2 eggs in saucepan and add water. Cover saucepan, bring to boil, and let stand for 12 minutes. Drain eggs, peel, and cut in quarters.
Steam carrots in small amount of water until tender. Drain carrots, peel, and cut in 1/4-inch-thick strips. Set carrot strips aside.
Combine ground pork, raisins, remaining raw egg (Add 1 more egg for firmer meat roll), and capers. Salt and pepper to taste. Mix thoroughly. Divide mixture into 2 portions.
Rinse and drain caul fat. Divide in half. Spread 1 portion onto 12x8-inch sheet, doubling sheet or patching holes. Pat meat mixture over caul fat into about 11x7-inch rectangle. Place half of prosciutto slices over meat. Arrange half of hard-cooked egg wedges and half of carrot and cheese strips in rows lengthwise over meat. Roll up meat mixture into log, seal edges, then wrap with caul flat. Twist ends of caul fat and tuck under to seal.
Repeat with remaining ingredients for second roll.
Place both rolls on foil-lined, 13x9-inch baking pan. Pour chicken broth over rolls. Cover loosely with foil and bake at 350 degrees for 20 minutes.
Remove foil cover, baste rolls and continue baking, uncovered, 35 to 40 minutes or until golden brown.
Carefully remove drippings from pan into small saucepan and reserve for cream gravy. (If desired, turn meat rolls in pan and place under broiler few minutes to brown underside.)
Cool Embutido. Slice 1/2-inch thick and serve with cream gravy. Makes 12 servings.
The amount of flour needed to thicken the gravy will depend on the amount of pork and caul fat drippings extracted while baking. Skim off some extra fat, if desired.

For cream gravy:
-Reserved meat drippings
-2 to 3 tablespoons flour
-1/3 cup water
-1/2 cup whipping cream
-Salt
-Cayenne pepper
Heat drippings in saucepan over medium heat. Stir 2 tbsp flour and water until smooth. Slowly add into drippings, whisking until smooth. Add more water or flour if necessary. Add whipping cream for consistency, if needed. Heat for 5 minutes, whisking constantly until smooth. Add salt if needed. Season to taste with cayenne pepper.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection