Embutido Filipino, a Pinoy party dish, is made from ground pork, Chorizo de Bilbao sausage, onion, pickles and raisins.
Some versions use boiled eggs inserted in the middle of the rolled meat.
The ground meat is mixed with assorted minced or chopped ingredients, and eggs and breadcrumbs serve as binder.
The mix is formed into a roll and wrapped in aluminum foil before steaming.
I specifically like my embotido fried whole before slicing and serving rather than serving as it is after steaming.
Frying gives it a little crust, and certainly enhances the flavor, plus it also looks more appetizing.
Interestingly, the word embutido is Spanish for sausage, a Spanish dictionary states it's a large sausage filled with minced meat.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Mix all the ingredients together, except the cooking oil.
2 Portion 1 cup of the mix per 8 x 8 aluminum foil, and form into a tube-like roll, twisting both ends tight.
3 Steam for 25 - 30 minutes.
4 Remove the foil wrap and set aside to cool down.
5 Fry whole to brown the outside, then slice and serve with Ketchup on the side.
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