I have always loved eating embutido. And who wouldn’t? It’s a Filipino party food! When it’s on a table spread, you’d be crazy not to have some!
The concept of cooking embutido is very easy. All you do is mix all the ingredients together. Roll them in a foil. Then, steam. Easy, right? Well, in truth of it all, preparing embutido takes time. I don’t do this recipe often because I find it a bit of a challenge compared to the other everyday dishes that I cook.
But today’s an exception. It’s my son's 2nd birthday. Hubby and I decided to serve it for his small celebration. I don’t mind pounding 2 kilos of meat by hand because it is for my little boy.
Here's how I make my cheezy embutido recipe.
Ingredients:
-Minced pork, 1 kgs
-Breadcrumbs, 2 cups
-Tomato sauce, 1 cup
-Garlic, 1 bulb, chopped
-Onions, 1 whole, chopped
-Bell peppers, 1 whole (red and green, preferably), chopped
-Carrots, 1 whole, chopped
-Pickle relish, 1 cup
-Raisins, 1 cup
-Cheddar cheese, 2-3 cups, shredded
-Raw eggs, 2-3 pieces
-Hard boiled eggs, 6 pieces (See how I cook hard boiled eggs here.)
-Hotdogs, 750g, sliced in halves
-Salt, 3-4 tbsp
-Pepper, to taste
-Aluminium foil and steamer
Directions:
1. Chop the garlic, onions, bell peppers and carrots to bits. If you have a food processor, put all these ingredients in and mince away.
2. Put the meat, minced ingredients, raw eggs, breadcrumbs, raisins, cheese, tomato sauce, pickle relish, pepper and 3 tbsp of salt.
3. Mix the ingredients altogether. Use your strong fists if you have to. I know I did! It’s just too hard to stir with all these components with a ladle.
4. When all are mixed up, test the embutido mixture. Fry a spoonful portion into a pan to see if you got the flavors right. Add salt and pepper, or cheese or tomato sauce according to your preference. If so, you are ready for packing!
5. Place a sheet of foil onto the table.
6. Measure ¾ – 1 cup of mixture. Lay it flat on the foil.
Ingredients:
-Minced pork, 1 kgs
-Breadcrumbs, 2 cups
-Tomato sauce, 1 cup
-Garlic, 1 bulb, chopped
-Onions, 1 whole, chopped
-Bell peppers, 1 whole (red and green, preferably), chopped
-Carrots, 1 whole, chopped
-Pickle relish, 1 cup
-Raisins, 1 cup
-Cheddar cheese, 2-3 cups, shredded
-Raw eggs, 2-3 pieces
-Hard boiled eggs, 6 pieces (See how I cook hard boiled eggs here.)
-Hotdogs, 750g, sliced in halves
-Salt, 3-4 tbsp
-Pepper, to taste
-Aluminium foil and steamer
Directions:
1. Chop the garlic, onions, bell peppers and carrots to bits. If you have a food processor, put all these ingredients in and mince away.
2. Put the meat, minced ingredients, raw eggs, breadcrumbs, raisins, cheese, tomato sauce, pickle relish, pepper and 3 tbsp of salt.
3. Mix the ingredients altogether. Use your strong fists if you have to. I know I did! It’s just too hard to stir with all these components with a ladle.
4. When all are mixed up, test the embutido mixture. Fry a spoonful portion into a pan to see if you got the flavors right. Add salt and pepper, or cheese or tomato sauce according to your preference. If so, you are ready for packing!
5. Place a sheet of foil onto the table.
6. Measure ¾ – 1 cup of mixture. Lay it flat on the foil.
If you want your embutido rolls chunky, don't flatten them too much.
7. Place a piece of hotdogs and boiled eggs on the flattened mixture.
8. Sprinkle cheddar cheese onto the hotdogs and eggs.
8. Sprinkle cheddar cheese onto the hotdogs and eggs.
9. Slowly roll the foil from your side towards the other side. Make sure to roll as tightly as you can there's little air in between the meats.
10. Seal the 2 sides of the foil as you make the roll.
11. Steam rolled embutidos for 1 hour up to a hour and 15 minutes.
11. Steam rolled embutidos for 1 hour up to a hour and 15 minutes.
12. Let it cool before serving.
I normally cook this a day ahead to avoid the stress of it all. After cooling, I put in the fridge as I wait for serving time. Before serving, I just re-heat by either frying or steaming. (It is usually steaming for me; but you can do either.)
There you have it!! Remember me when you cook!
