Adobo Sausage Rolls

Adobo Sausage Rolls: Makes: 12 Prep time: 30 mins + marinating Cook time: 40 mins Ingredients 1.2kg pork shoulder, 3cm diced ⅓ cup (80ml) coconut vinegar 2 tsp caster sugar ¼ cup (60ml) dark soy ¼ cup (60ml) light soy 8 cloves garlic, diced 4 bay leaves 2 eggs, beaten, + 1 extra 1 cup cooked rice Sea salt and cracked pepper 2 x 375g packets frozen puff pastry, thawed Banana ketchup, to serve Method Combine the pork shoulder with vinegar, sugar, soy sauces, garlic and bay leaves in a large bowl. Cover and refrigerate overnight to marinate. Drain marinade off into a medium saucepan and place over a medium-low heat. Bring to a simmer and cook until reduced by half, then set aside to cool. Using a meat grinder, push pork through the grinder on a coarse blade first, then a finer blade to finish. Place minced meat in a large bowl and mix in reduced marinade, eggs, and rice. Mix until very well combined and season with salt and pepper. Preheat oven to 190°C fan forced (375°F). Place a seasoned cast iron pan in the oven to preheat. Place pastry rolls on a clean work surface, unroll and slice in half to make 4 pieces. Divide mince mixture into 4 portions and form into tight logs the length of the longer side of the pastry. Place a portion down the centre of the pastry and brush both long edges with some of the extra beaten egg. Roll pastry into a log with the seal on the bottom, then brush the tops with more egg. Place 2 logs on a sheet of baking paper and lightly make an indent with a knife in the tops to divide the log into 3 portions. Transfer the rolls to the heated tray and bake for 35-40 mins, until deep golden brown. Repeat with the remaining logs, then slice into portions and serve with banana ketchup. #cooking #shorts #philippines #recipe #meat