EVERLASTING

Ingredients:

2	tbsp	cooking oil
1 (30 g)	pc	white onion, chopped (2 tbsp)
6	cloves	garlic, minced (2 tbsp)
1/2	kg	MONTEREY GROUND PORK
2 (32 g)	tbsp	pickle relish
1 (230 g)	can	PUREFOODS VIENNA SAUSAGE, drained and mashed
1 (75 g)	pc	red bell pepper, cubed
2 (16 g)	tbsp	diced carrots
2 (19.8 g)	tbsp	raisins
1/4	pack	MAGNOLIA CHEDDAR CHEESE, grated
1/4 (62.5 g)	cup	tomato sauce
2	pc	MAGNOLIA BROWN EGGS, beaten
1/2	tsp	iodized fine salt
1/4	tsp	pepper
1 (30 g)	pc	carrot, cut into flower shapes
1/4	pack	MAGNOLIA CHEDDAR CHEESE, cut into shapes

Procedure:

Heat oil and then sauté onion, garlic, ground pork, pickles, sausage, bell pepper, carrots and raisins.
Add cheese and tomato sauce and cook until the cheese melts. Allow to cool, then add the eggs. Mix well. Set Aside.
Prepare steamer then line 6“ llanera with aluminum foil. Arrange carrot and cheese cut outs.
Place meat mixture in the llanera. Cover with foil and steam for 30 to 45 minutes until set. Let cool before unmolding.

Makes 6 servings.

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