CHICKEN-PORK EMBUTIDO

1/2 kilo ground pork (no fat)
11/2 cup chicken meat (grind or chopped finely) 3 raw eggs
2 tbsp. pickled relish 2 tbsp. grated cheese 3 tbsp. bread crumbs 1 tbsp. vetsin 2 tsp. salt 1 tsp. pepper 1 tbsp. white sugar
1/2 tsp. cinnamon powder 2 cooked eggs, chopped
1 cooked carrot (cut into strips)

Mix all ingredients except carrot strips. Spread mixture on cheese cloth or aluminum foil. Arrange the carrot strips on top. Then, as in a jelly roll, roll up mixture. Roll tightly and wrap with cheese cloth or aluminum foil.
Bake in pre-heated oven at 300°F. After 1/2 hour baking, open the wrapping and continue baking for another 15 minutes or until brown.

An alternative to baking is to steam-bake embutido in steamer or in ordinary deep pan or kawali. After steaming for 1 hour,
fry until brown.
Thicken drippings with 1 tablespoon cornstarch or flour (dissolved in water) and pour on sliced embutido when about to be served. Garnish with spring onions or parsley.