INGREDIENTS

1-370 ml Angel Kremqueso
2 slices white bread
½ kilo ground pork
½ cup chopped onion
¼ cup grated carrots
2 tbsp raisins
2 tbsp pickle relish
2 tbsp cornstarch
1 tbsp sugar
1 tsp salt
½ tsp ground black pepper
2 pieces hotdog sliced into strips
2 hard-boiled eggs, sliced into wedges

PROCEDURE

1. Soak bread in Angel Kremqueso until soft.
2. In another bowl, combine ground pork, onion, carrots, raisins, pickle relish and cornstarch.
3. Add soaked bread with milk and mix well.
4. Season with sugar, salt and black pepper.
5. Spread about 1½ cups of mixture on a sheet of aluminum foil, then arrange hotdogs and eggs on top.
6. Carefully shape mixture into a log, then wrap in foil, twisting the ends to seal well.
7. Steam rolls for 1 hour or until firm.
8. Cool completely and slice before serving.