How to Make It

1. Finely chop the garlic, onion, and carrot using a food processor or a knife.
2. Finely mince the bell peppers by hand to keep the mixture from becoming too watery.
3. In a large bowl, combine the ground pork, chopped garlic, onion, carrot, bell peppers, grated cheese, breadcrumbs, salt, black pepper, sugar, raisins, cornstarch, pickle relish, and oyster sauce.
4. Beat the eggs in a separate bowl, then add them to the pork mixture.
5. Mix until everything is evenly combined, but avoid overworking the mixture.
6. Fry a small portion of the mixture and taste it. Adjust the seasoning if needed.
7. Divide the pork mixture into 7 equal portions, about 300 grams each.
8. Lightly brush a sheet of aluminum foil with cooking oil.
9. Place one portion of the mixture on the foil and flatten it evenly.
10. Add sliced hotdog or cheesedog and quartered hard-boiled egg pieces to the center of the flattened mixture, then shape it into a log.
11. Wrap the embutido tightly in the foil and seal both ends. Add a second layer of foil if desired.
12. Repeat with the remaining portions.
13. Bring the water in a steamer to a boil, then arrange the wrapped embutido on the steamer rack.
14. Steam over medium heat for about 1 hour, or until fully cooked.
15. Remove the embutido from the steamer and let it cool before unwrapping.
16. Chill before slicing for cleaner cuts, or lightly pan-fry over low heat for a browned exterior.
17. Serve with hot rice and enjoy!