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Don’t waste any of the paprika-tinted scrumptious juices remaining inside the pan—sop them up with rice alternatively.
INGREDIENTS
- 12 large eggs
- 2 tablespoons plus 1 1/2 teaspoons Diamond Crystal or 4 1/2 teaspoons Morton kosher salt; plus more
- 8 garlic cloves, finely chopped
- 1 cup grated Parmesan
- 1 cup panko (Japanese breadcrumbs)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup chopped bread-and-butter pickles
- 1/2 cup coarsely chopped pitted green olives
- 1/2 cup raisins
- 1/4 cup distilled white vinegar
- 4 1/2 teaspoons hot smoked Spanish paprika
- 4 1/2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 3 pounds ground pork
- Nonstick vegetable oil spray
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
INSTRUCTIONS
- Preheat oven to 350°F. lightly decrease 6 eggs right into a large saucepan of boiling salted water and cook dinner five mins. switch to a bowl of ice water and permit cool 2 mins. Drain and carefully peel.
- blend last 6 eggs in a big bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 1 half of tsp. Diamond Crystal or 4 half of tsp. Morton salt, then mix in red meat.
- Line two 9x5" loaf pans with a sheet of foil, leaving three" overhang on long facets. lightly coat with nonstick spray. Divide half of of meat mixture between pans. vicinity 3 boiled eggs in a line down the middle of each pan. top with ultimate meat mixture, packing tightly around eggs and ensuring they're completely covered.
- blend ketchup and Worcestershire sauce in a small bowl and unfold over each embutidos. Bake till an immediate-read thermometer inserted into several places, keeping off eggs if feasible, registers 155°F, fifty five–70 mins. permit cool 10 mins.
- transfer embutidos to a platter; slice.
- Do in advance
- Embutidos may be baked four days in advance. permit cool, cowl and sit back.
