Pork Embutido
Pork Embutido
Ingredients
- 1.5 kg ground pork, preferably 80/20 lean-to-fat ratio
- 1 carrots, grated
- 1/2 cup raisins
- 1 cup grated cheese, Eden or Quickmelt
- 3/4 cup sweet pickle relish
- 1/2 cup onions, minced
- 2 tablespoons garlic, minced
- 1 raw egg
- 1/2 cup breadcrumbs
- 1/2 cup oyster sauce
- 2 teaspoons salt, to taste
- 1/2 teaspoon pepper, to taste
- 1/2 cup green bell pepper, chopped, optional
- 1/4 cup celery, chopped, optional
- 1 teaspoon onion powder, optional
- 1 teaspoon garlic powder, optional
- 1 tablespoon liquid seasoning, optional
For the Filling
- 1/2 cup cheese, sliced lengthwise, as needed
- 2 hotdogs or vienna sausage, sliced lengthwise, as needed
- 1 salted egg (itlog na pula), sliced, optional
For Serving
- 1/4 cup banana ketchup, as needed
- 1/4 cup sweet chili sauce, as needed
- 1/4 cup gravy, as needed
- 2 tablespoons cooking oil, for pan-frying, optional
Instructions
- 1
Prepare the vegetables: In a food processor, combine the grated carrots, minced onions, and minced garlic. Process until finely minced. If not using a food processor, grate the carrots and mince the onions and garlic by hand. If using, chop the green bell pepper and celery into small pieces.
⏱️ 10 min
- 2
Mix the ingredients: In a large bowl, combine the ground pork, salt, and pepper. Add the minced carrots, onions, garlic, and optional green bell pepper and celery. Stir in the raisins, grated cheese, sweet pickle relish, raw egg, breadcrumbs, and oyster sauce. Optionally, add onion powder, garlic powder, and liquid seasoning. Mix all ingredients thoroughly, ideally using your hands (wear gloves if needed), until the mixture is well combined and slightly sticky.
⏱️ 15 min
- 3
Prepare for steaming: Lay out a sheet of aluminum foil, approximately 10x12 inches. Scoop about 3/4 cup of the meat mixture onto the center of the foil. Flatten the meat mixture into a rectangular shape. Arrange slices of cheese and hotdogs (or vienna sausage) lengthwise in the center of the flattened meat. Optionally, add slices of salted egg.
⏱️ 15 min
- 4
Roll and seal: Carefully roll the meat mixture tightly into a log, encasing the fillings. Seal the edges of the aluminum foil tightly, twisting the ends like a candy wrapper, to prevent water from entering during steaming. Repeat this process for the remaining meat mixture.
⏱️ 10 min
- 5
Steam the embutido: Once the water in your steamer is boiling, carefully place the rolled embutido logs into the steamer basket. Cover the steamer and steam for 30 minutes over medium heat.
⏱️ 30 min
- 6
Cool: After steaming, carefully remove the embutido rolls from the steamer. Let them cool completely before unwrapping them from the foil. This helps them firm up and makes slicing easier.
⏱️ 30 min
- 7
Serve: Once cooled, you can slice the embutido and serve it as is with banana ketchup, sweet chili sauce, or gravy. For a crispy exterior, you can slice the cooled embutido and pan-fry them in a bit of oil until golden brown. Best eaten with rice or inside a pandesal sandwich.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Embutido
- 1.5 kg ground pork, preferably 80/20 lean-to-fat ratio
- 1 carrots, grated
- 1/2 cup raisins
- 1 cup grated cheese, Eden or Quickmelt
- 3/4 cup sweet pickle relish
- 1/2 cup onions, minced
- 2 tablespoons garlic, minced
- 1 raw egg
- 1/2 cup breadcrumbs
- 1/2 cup oyster sauce
- 2 teaspoons salt, to taste
- 1/2 teaspoon pepper, to taste
- 1/2 cup green bell pepper, chopped, optional
- 1/4 cup celery, chopped, optional
- 1 teaspoon onion powder, optional
- 1 teaspoon garlic powder, optional
- 1 tablespoon liquid seasoning, optional
For the Filling
- 1/2 cup cheese, sliced lengthwise, as needed
- 2 hotdogs or vienna sausage, sliced lengthwise, as needed
- 1 salted egg (itlog na pula), sliced, optional
For Serving
- 1/4 cup banana ketchup, as needed
- 1/4 cup sweet chili sauce, as needed
- 1/4 cup gravy, as needed
- 2 tablespoons cooking oil, for pan-frying, optional
Instructions
- 1
Prepare the vegetables: In a food processor, combine the grated carrots, minced onions, and minced garlic. Process until finely minced. If not using a food processor, grate the carrots and mince the onions and garlic by hand. If using, chop the green bell pepper and celery into small pieces.
⏱️ 10 min - 2
Mix the ingredients: In a large bowl, combine the ground pork, salt, and pepper. Add the minced carrots, onions, garlic, and optional green bell pepper and celery. Stir in the raisins, grated cheese, sweet pickle relish, raw egg, breadcrumbs, and oyster sauce. Optionally, add onion powder, garlic powder, and liquid seasoning. Mix all ingredients thoroughly, ideally using your hands (wear gloves if needed), until the mixture is well combined and slightly sticky.
⏱️ 15 min - 3
Prepare for steaming: Lay out a sheet of aluminum foil, approximately 10x12 inches. Scoop about 3/4 cup of the meat mixture onto the center of the foil. Flatten the meat mixture into a rectangular shape. Arrange slices of cheese and hotdogs (or vienna sausage) lengthwise in the center of the flattened meat. Optionally, add slices of salted egg.
⏱️ 15 min - 4
Roll and seal: Carefully roll the meat mixture tightly into a log, encasing the fillings. Seal the edges of the aluminum foil tightly, twisting the ends like a candy wrapper, to prevent water from entering during steaming. Repeat this process for the remaining meat mixture.
⏱️ 10 min - 5
Steam the embutido: Once the water in your steamer is boiling, carefully place the rolled embutido logs into the steamer basket. Cover the steamer and steam for 30 minutes over medium heat.
⏱️ 30 min - 6
Cool: After steaming, carefully remove the embutido rolls from the steamer. Let them cool completely before unwrapping them from the foil. This helps them firm up and makes slicing easier.
⏱️ 30 min - 7
Serve: Once cooled, you can slice the embutido and serve it as is with banana ketchup, sweet chili sauce, or gravy. For a crispy exterior, you can slice the cooled embutido and pan-fry them in a bit of oil until golden brown. Best eaten with rice or inside a pandesal sandwich.
⏱️ 10 min