Egg Roll

Ingredients:
1/2 kilo pork tenderloin (lomo) sliced thinly
8 hard-boiled eggs, shelled
1/2 cup cooking oil
4 segments garlic, crushed
1 onion, chopped
1 can (227 g) tomato sauce
3 cups meat broth or water
1/4 cup atsuete juice
salt and pepper
1/4 cup spring onions, cut into 1-inch strips
1/4 kilo potatoes, sliced into strips


Marinade:
2 tbsp soy sauce
1/2 tsp salt
1/4 tsp black pepper


Directions:
1. Marinate pork slices for 2 hours. On a chopping board, prick lightly with a fork.
2. Do not tear the meat. Wrap each egg with one layer of meat slices.
3. Secure meat around the eggs with a string. Fry each pork-wrapped egg in hot oil until golden brown. Set aside.
4. Saute garlic and onions. Add the eggs, tomato sauce, broth and atsuete juice. Season.
5. Simmer until meat is tender. Add spring onions.
6. Cut eggs into half, lengthwise. Remove strings.
7. Garnish with fried potatoes and parsley. Serve hot.


Makes 8 servings.


Source: #27, Del Monte Kitchenomics