Embutido

1/2 kilo lean pork, ground
1/2 cup vienna sausage, chopped
1 1/2 tsps. salt
 1/8 tsp. pepper
1 tsp. seasoning
2 tsps. all purpose flour
1/4 cup sweet relish
2 eggs
1/4 kilo leaf lard or sinsal
1 hard boiled egg, sliced
1 pc. chorizo de bilbao, or 4 vienna sausages cut lengthwise into 4
1/4 cup raisins

Combine first 8 ingredients. Blend thoroughly.
Spread pork mixture on an 8"x10" piece of leaf lard. Arrange slices of hard boiled eggs, chorizo de bilbao or vienna sausages and raisins on pork mixture. Roll as for jelly roll. Wrap in cheese cloth or aluminum foil. Boil in soup stock for 1 hour or if wrapped in aluminum  foil, bake in moderate oven (350°F) for 1 hour.
Chill.
Before serving, remove wrappings and slice.
Makes 2 roll.

Dinuguan

2 tbsps. cooking oil
3 cloves garlic, minced
1 onion, minced
1/2 kilo pork head, boiled until soft then diced
1 pc. pork heart, boiled then diced
100 grams pork liver, diced
1/2-3/4 cup native vinegar
2 cup broth
1 1/4 cup pork blood
1 cup beef blood
4 pcs. long green sili (hot pepper)
1 tbsps. salt

Saute garlic in cooking oil, add onion, pork head, heart and liver. Pour in vinegar and boil uncovered, without stirring until vinegar has evaporated. Set aside.
Add broth, cover and simmer for 15 minutes. Strain pork blood.Set aside.
Cut beef into small pieces. Pour in pork and beef blood stirring continuously until thick. Drop sili. Simmer 5 minutes more. Season with salt.