Embutido is a delicious Filipino style meatloft of ground pork and beef mixed together with hot dog, carrots, bell pepper, eggs, raisins and spices, shaped into a log, then steamed. It is serve warm, cold or slightly fried. Embutido is usually serve during potlucks or special holidays like Christmas, but it is something my mom made all year round.
It looks complicated to prepare but in fact, it is so easy to make. Preparation is tedious since too many cutting and slicing is involved. When all the ingredients are prepared, it is a breeze to make this delicious embutido recipe.
How to Make Embutido
- Prepare all the ingredients. Cut onion, carrot and bell pepper into tiny cubes.
- Cut hot dog into tiny cubes too. Some people prefer to place whole hot dog in the middle of embutido for a nicer food presentation and much easier too. I find it tastier when hot dog is cut, to blend evenly with ground pork. If this is too much work, you can always do it the traditional way.
- Cut raisins in half. Again, this is optional but I prefer doing it this way. Once embutido is cooking, the sweetness of raisin is spread throughout the mixture instead of encased within the raisin.
- Slice egg in half or quartered. I prefer more meat mixture than a whole slice of egg in the middle.
- Once all the ingredients are prepared, it will be a breeze at this point. Combine all the ingredients and season.
- Cut 5 to 6 regular sized foil to about 14 inches long.
- From the aroma of the meat mixture, I can sometimes tell if it's well seasoned, but when in doubt, I fry one big piece to try.
- Take a foil and add meat mixture 3 inches away from edge (side facing you). Flatten the mixture and add egg in the middle then form a log about 10 inches long and 2 ½ to 3 inches wide. Leave about 2 inches on both sides without meat mixture. Fold the edge over meat and roll tightly. Seal one side. Keep it upright with sealed side at the bottom. Hold it in the middle, then tap slightly for 3 times so meat is solidly tight. Fold and seal the other side. Set aside.
- Continue wrapping.
- Add enough water in your steamer. Bring to a boil then lower heat.
- Place all embutido in the steamer and steam for an hour.
- Let it cool down. Don’t cut while hot or it will crumble. Serve warm or cold. Some prefer to fry it before serving.
- It can be kept in the freezer for about a month or so, if sealed tightly. Leave it in the foil and place in a food saver or in a sealed container to keep it moist. Thaw in the fridge overnight. Warm in the microwave or fry in pan whole or sliced.
Embutido is scrumptious paired with ketchup and white rice. Everyone loves it. Sometimes, we eat it on its own and before I know it – it’s gone and there’s nothing to freeze.
Christmas is around the corner and one of the best dish to serve during the holidays. It is well loved by everyone and I can make it a few days before our gathering. If you haven’t planned your menu for Noche Buena, consider making this Embutido recipe.
Other Pork Recipes for Noche Buena
- 1 ¼ pounds ground pork
- 1 pound ground beef
- 5 hotdogs or 2 cans of Vienna sausage cut into small cubes
- 5 hard boiled eggs sliced
- 3 tablespoons sweet relish
- 3 eggs
- 1 cup cheddar cheese grated
- 1/2 cup raisins minced
- 3/4 cup carrot minced
- 1 medium onion minced
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- salt and pepper to taste
- In a large bowl, add ground pork and beef. Combine together.
- Add hot dog, raisins, sweet relish, soy sauce, salt, garlic powder and ground black pepper.
- Mix the ingredients.
- Add raw eggs. Mix well.
- Toss-in grated cheese and mix.
- In a foil, add 2 to 2 1/2 cups of meat mixture and flatten into 2 ½ inches wide.
- Once flatten the meat mixture should be about 7 inches long. Leave 2 inches of foil on each end.
- Lay 5 slices of eggs on top of meat mixture.
- Fold meat mixture and cover eggs forming a log.
- Seal one end of foil and hold it up with unsealed foil on top. Tap it a few times to form a solid log. (Please watch video if this step is not clear.)
- You’ll end up with 5 to 5 ½ of rolls.
- Get your steamer ready, place embutido and cook for an hour. Let water boil then lower heat.
- Once done remove embutido from steamer. Let it sit for a while to cool.
- Once cool, open up foil and remove the embutido. Note: if not serving yet, it is best to leave it inside the foil to keep it moist. Also, don’t slice embutido while it is hot. It can crumble.
- Serve warm or cold. Enjoy.
- Note: Some people prefer it slightly fried.
- Note: Refrigerate any leftover. You can also use a food saver if you decide to freeze it.
- It is optional to cut hot dog in cubes. You can place whole hot dog in the middle of meat mixture with the hard boiled eggs. But I find it tastier if hot dog is cut into cubes.
Updated on 8-28-19.