Adobo Sausage Rolls

Por Andy Cooks · 120 min

Ingredientes

Modo de preparo

1. Combine the pork, coconut vinegar, sugar, both soy sauces, garlic and bay leaves in a large bowl. Cover and refrigerate overnight.
2. Drain the marinade into a medium saucepan over medium-low heat. Simmer until reduced by half, then set aside to cool.
3. Pass the pork through a meat grinder, using a coarse blade first and then a fine blade.
4. Put the minced meat in a large bowl and mix in the reduced marinade, the beaten eggs and the rice until very well combined. Season with salt and pepper.
5. Preheat the oven to 190°C fan-forced (375°F), with a seasoned cast iron pan inside to heat.
6. Cut each pastry sheet in half to make 4 pieces. Divide the mince into 4 portions and shape each into a tight log as long as the longer side of the pastry.
7. Place a log down the centre of each pastry piece and brush both long edges with some of the extra beaten egg. Roll into a log with the seam underneath and brush the tops with more egg.
8. Place 2 logs on baking paper and lightly score the tops with a knife to divide each into 3 portions. Transfer to the hot pan and bake for 35–40 minutes, until deep golden brown. Repeat with the remaining logs, then slice and serve with banana ketchup.

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