Make the sausage: In a large bowl, mix ground pork with 1/2 tsp garlic, 1/4 tsp oregano, 1/4 tsp fresh thyme, 1/8 tsp salt, 1/4 tsp paprika, 2 tbsp whole milk, 1 tbsp all-purpose flour, 1/8 tsp black pepper, and 1/2 tsp chopped cilantro.

Mix well, cover with plastic wrap, and let it rest in the fridge for 5 minutes.

Make the sauce: in a small bowl, combine 1 tsp Heinz ketchup and 1 tbsp Japanese mayonnaise. Mix well and set aside.

Boil the eggs: while the pork is resting, bring a large pot of water to a boil over high heat. Once boiling, gently lower the eggs into the pot and boil for 6 minutes. Turn off the heat and transfer the eggs to a bowl of iced water, let them rest for 2 minutes before peeling the shells.

Wrap the eggs: lay a piece of cling film on the cutting board. Divide the sausage into 4 equal portions. Spread one portion thinly on the plastic wrap. Place one egg in the middle, gather the corners of the cling film, and wrap the sausage around the egg. Repeat with the remaining eggs and sausage.

Roll in breadcrumbs: add 1/2 cup breadcrumbs to a large bowl. Roll the meat-covered eggs in the breadcrumbs to coat evenly.

Fry the scotch eggs: in a saucepan, heat canola oil over medium heat for 1 minute (drop some breadcrumbs into the oil, if the oil bubbles, it’s ready for frying.) Gently lower scotch eggs into the oil with a slotted spoon and cook for 1 minute. Once cooked, remove and transfer to a dish lined with paper towels to remove excess oil.

Serve: drizzle with the sauce and sprinkle the remaining 1/8 tsp black pepper and 1/2 tsp fresh cilantro on top of the eggs. Or put the sauce in a separate dipping bowl.