In the Kitchen: Easy Embutido Recipe

In the Kitchen will be the category where I will post some of the recipes I cook for my family. I promise you these are super-duper easy recipes because I’m really not an expert in the kitchen plus the fact that I don’t want recipes with so many steps/how-tos. Just 4-6 instructions, anything more than that, I skip the page of my recipe book and look for simpler recipes. So newbies in the kitchen, I hope you’ll try my recipes or suggestions and let’s share kitchen secrets!

I got this easy embutido recipe from my Nanay. We would make batches of these and I was the one who will mix the ingredients and assemble them in the foil. It’s fun but Nanay is the one who will cut/dice the ingredients, I’m the mixer. Now that it’s back to school for some students, let me share this embutido recipe because moms can make this ahead of time, store in the ref, and just reheat it in the morning for baon. I make embutido during weekends, and then Gwen’s yaya will just pan fry slices for her baon. Jeff naman likes embutido straight out of the ref, just slice and dip in ketchup.

How to cook embutido

Ingredients

1/2 kg. lean ground pork
1 carrot, chopped
1 red onion, chopped
1 red bell pepper, chopped
1/2 cup raisins
1 raw egg beaten
2 slices of bread, tear into small pieces
salt and pepper

1 small can of vienna sausage, cut lengthwise
cheese, cut lengthwise
2 pcs. hard boiled eggs, sliced

Aluminum foil

Instructions

1. Combine the ground pork, carrots, onion, bell pepper, raisins, raw egg, and bread crumbs in a bowl.
2. Mix well.
3. Add salt and pepper. I usually put 1.5 teaspoon of salt for every half kilo of meat.
4. Place some mixture on the aluminum foil.
5. Add slices of vienna sausage, hard boiled egg, and cheese.
6. Roll tightly and seal the ends.
7. Steam for 1 hour.
8. Slice and serve.

You can store it in the freezer for weeks or even up to a month. I think it tastes better when stored longer before consuming, just like adobo. 🙂

Watch in YouTube:

TIP: When I was still trying to do this on my own, I sort of had a trial-and-error with the salt. The first ones were too salty. If you like, you can start with 1 teaspoon of salt, then steam a small portion just to taste. If you’re satisfied with the salt, then it’s time to roll.

How do you like your embutido? Fried or served cold? What’s your condiment, ketchup or hot sauce?