Embutido Recipe

Embutido is a type of meatloaf prepared Filipino style. Though a well known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store.For those of you who want to enjoy the naturally prepared Embutido, this is the recipe to go for.

My version (or should I say my Mom’s :) ) focuses more on giving this dish the wonderful taste and aroma that can’t be found in commercialized Embutido. You can serve this as a cold cut or you can even fry it after steaming. Do whatever you want but don’t forget to put the Banana Catsup on the side. I like to eat Embutido either warm or cold. I eat this as n appetizer (cold cut) when cold, while I treat this as a main dish eaten with white rice when warm. If you are still intimidated to make this yourself, you should try watching the video for you to see how you can easily prepare this just by yourself. I am sure that you can successfully prepare this delicious embutido on your first attempt.

In terms of storage, you can freeze embutido and it will last for a month. Make sure that you thaw it by exposing in room temperature for a couple of hours; do not microwave as it will react with the aluminum foil.

Try this delicious Embutido recipe and let me know what you think.

Embutido Recipe

Embutido Recipe

Ingredients

  • 2 lbs ground pork
  • 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
  • 3 pcs hard boiled eggs, sliced
  • 1/2 cup sweet pickle relish
  • 1/2 cup tomato sauce
  • 2 pcs raw eggs
  • 2 cups cheddar cheese, grated
  • 1 cup red bell pepper, minced
  • 1 cup green bell pepper, minced
  • 1 1/2 cup raisins
  • 1 cup carrots, minced
  • 1 cup onion, minced
  • salt and pepper
  • 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)

Cooking Procedure

  1. Place the ground pork in a large container
  2. Add the bread crumbs then break the raw eggs and add it in. Mix well
  3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly
  4. Add the raisins, tomato sauce, salt, and pepper then mix well.
  5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
  6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
  7. Roll the foil to form a cylinderlocking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
  8. Place in a steamer and let cook for 1 hour.
  9. Place inside the refrigerator until temperature turns cold
  10. Slice and serve. Share and Enjoy!

Number of servings (yield): 6

 

Watch the cooking video:

  
Thanks for sharing this post! I appreciate you.
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Comments

  1. Marlone P. Mendoza says:

    so thank u for this complete and easy-to-cook embutido recipe!it is detailed and well demonstrated. so long had been looking for this!since i got here in Canada to be with my husband, i really got my nerve to really looking into this!thank u so much and hope u will continue to share ur wisdom especially on our filipino recipes and delicacies!

  2. Very thankful ako na naging member ng Panlasang Pinoy.I can cook easily now without having trouble.Here in Riyadh,mostly beef and chicken lang available sa market.Is it ok to use chicken as substitute sa pork in making embutido?More power.God bless

  3. Thank you very much for sharing your recipe, my husband is now craving for my cooking experiments :)My family loves your embutido!

  4. The happiest day of my cooking time to find your website. There is a god! By the way, pork embutido is definitely not kosher for me(I’m Jewish). I’m going to try minced chicken or minced lamb/beef.

  5. i like your embotido. thank you for sharing it to us.

  6. Ronnie Encarnacion says:

    Really liked all your recipies! great help for all my dishes, i actually tell all my folks that its all made possible by Panlasang Pinoy!

    Many Thanks!

  7. I made this and it was a sure hit. I made quite a lot and i knew it won’t fit in my steamer. What I did was baked it in a hot water bath at 300f for an hour. And they turned out great! Thanks, Kuya! Keep on posting! Have a great new year!

  8. hi kuya.. I’m gonna do this on New Year. Just wondering if I could fry it after steaming? Usually kasi we do fry our embutido before serving it.

  9. ok yung ingredients, konti lang at madaling gawin ang embutido kumpara sa iba.

    i love it…

  10. i will try this embotido…sana this time my 3 kids will love it.

  11. Thank you so much,your such a blessing,I will try this recipe and let you know how it turn out,I love all your recipe and the video is a plus.more power and God bless.

  12. Vannyboo says:

    Kuya shinare ko sa cook book namin sa work ung ibang mga recipe mo :)

  13. hi dear… I’ve been wondering how to make embutido when I accidentally got here. You have a video which is so concise so for me I’ll try this recipe for my embutido business. Hope it works out okay…as I can see in those comments I’m so excited to try it. Thanks to you. More power. Godbless

  14. rinz manuel says:

    love it!!i’ll be making this tonight!!!thank you so much for the recipe!!!

  15. YamaeY, if that is the case, try to lessen the amount of pickles that you will use so that it wont be too sour. You may also add a little sugar if you like.

  16. how many roll of embutido lahat na gawa mo? tnx

  17. Hi!I keep on searching for what a best recipe could I used until I found yours.Panlasang Pinoy sounds good to me,,so I read your recipes and I tried one of them, how to cook Embutido,it’s my first time to cooked like this,,but after steaming the Embutido, when I opened it..The meat sticks on the foil and it was a little bit soft that I couldn’t cut it,,hehe..but the taste was really good…
    then I realized the problem was I don’t put much flour and I don’t make it too tight when I close the foil,,anyway my kids like it so much..maybe that’s the best thing,the taste!!practice makes perfect,,I’ll do better next time! thank’s again,rgrds

  18. BLESS YOUR HEART FOR SHARING WITH US YOUR SPECIAL EMBUTIDO SECRECT FROM YOUR MOTHER ! I NEVER THOUGHT THAT ADDING TOMATO SAUCE WILL GIVE THE MEAT A GOOD COLOR,IS KETCUP A GOOD SUBSTITUE? I LIKE THE IDEA OF ADDING BREAD CRUMBS TO THE MEAT. CAN I USE MATSAKAW ? WHEN I DO MINE, I ADD ENOUGH AMOUNT OF FLOUR TO HOLD THE EMBUTIDO FROM NOT BREAKING SPECIALLY, AFTER YOU STEAM IT.I GUESS,I CAN USE BREAD CRUMBS AND FLOUR COMBINED. AND I ALSO ADD LIVER SPREAD TO EVEN PERK UP THE TASTE OF MY EMBUTIDO. I GOT TIPS FROM YOUR RECIPE.PLEASE CONTINUE TO PROVIDE US IN YOUR WEBSITE “PANLASANG PINOY” YOUR GREAT RECIPE/S.YOU MAKE ALL FILIPINOS PROUD OF YOUR GOD GIFT TALENT IN COOKING.MORE POWER IN ALL YOUR UNDERTAKINGS.

  19. kagome23 says:

    i will try it later for our dinner

  20. i tried it two days ago and my husband and his officemates liked it!
    thanks po, and more power! ingat po and God bless.

  21. jheyeem says:

    my bf like ur recipe it helps me a lot.. tnx

  22. hi chef! naman! ang kinis ng mga kamay mo… daig mo pa ang mga kamay ko a… ehhehe… anyways, ittry ko po ang embutido tom… hope maging success xa…

  23. truly love this…please post more recipes…and keep the method as always for a newbie like me…

  24. hi der i would like to thank u for this awesome site, i really learn a lot from here… can i ask about embutido? i would like to try it but we dont have steamer here, wat can u recommend to use for substitute to the steamer… thanks a lot… i will w8 for ur reply… take care always… God Bless u always…

  25. Hi po tnxx po sa lahat ng recipe nyo it helped me a lot :), i just have 1 question regarding sa ingridients na cheeze, if i fry it po ba hindi sya didikit sa pan? if didikit po sya ok lng po ba kung walang cheeze?

  26. cherry p. says:

    hi, thanks for sharing your recipe’s panlasang pinoy. i’m not embotido lover, and yet i think i’ll love to taste it. those embotido’s out there ohh my…so nasty they made it cheap tinipid ba sa flavors. but yours i’ll definitely try to make it, ngayon pa lang i’m sure i can say “yummy hindi tipid sa mga ingredients, embotido is one of my hubby’s fav. now i could make him a special one with your help…
    Thank you so mcuh…

  27. Nilma Gonzales says:

    How long can we store this embutido?

  28. thanks,sophisticate, ang galing galing talaga, you have everything that I need to know about recipes they’re not even in my cooking book of Nora Daza..perhaps my book is already absolete…. Thank you again a million.. Where are you base? coz the ingredient are mostly US Products.. More power and may God bless you to have a good heart for sharing your gift…Gifted ka talaga.. that is what you are born with…Guapo pa…He He…

  29. Hi! Love your recipe for embutido! My family loved it, especially my husband! I would like to know what should I add to make the embutido more firm? Ok naman ang pag balot ko pero when I slice it, the embutido falls apart. Ayoko galawin ang recipe masyado, kasi the taste is perfect.

    • Hi Marie, try to add 1 more egg to make it firmer. I used large eggs for the recipe,maybe the ones that you used are a bit smaller.

      • maria erwhina says:

        Hi there! I tried this recipe last Sunday and it turned out perfect!=)
        after it was cooked, i let it cool down first before slicing to avoid from falling apart. Perhaps, Marie could try it as well. Many thanks for this recipe!=D

      • Hi Maria, nice to see you here. Thanks for the tip, this will be helpful to our friends who are having the same issues.

  30. I tried this last nyt and it was a failure…huhuhu
    hnd xa intact, breaks off easily..wats wrong kaya?

    • rosey, did you follow the exact measurement for the ingredients? Putting-in too much for each could cause it to break-up because the binder (which are the eggs) can only hold the exact ingredients indicated above. Try adding one more egg to make it more intact.

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