Filipino Embutido

🧂 Ingredients

• 600 g Ground pork(Choose a blend with a good fat content (around 20%) for moisture and flavor.)
• 3 Hard-boiled eggs(Peeled. These will be placed whole in the center of the roll.)
• 100 g Sweet pickles(Finely chopped. Dill pickles can be used for a tangier flavor, but sweet pickles are traditional.)
• 100 g Cheese(Cheddar cheese, grated. For a richer flavor, use a combination of cheddar and processed cheese.)
• 50 g Raisins(Optional, but adds a touch of sweetness and color.)
• 1/2 medium Onion(Finely minced.)
• 3 cloves Garlic(Minced.)
• 2 large Eggs(These are for binding the meat mixture, separate from the hard-boiled eggs.)
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper(Freshly ground is best.)
• 2 tablespoons Soy sauce
• Aluminum foil(Heavy-duty foil is recommended. You may also use parchment paper inside the foil for easier handling.)

👨‍🍳 Instructions

1. 1

   Prepare the filling: In a large bowl, combine the ground pork, finely minced onion, minced garlic, 2 raw eggs, chopped sweet pickles, grated cheese, raisins (if using), salt, pepper, and soy sauce. Mix thoroughly with your hands until all ingredients are evenly distributed. The mixture should be cohesive.

   ⏱️ 15 minutes
2. 2

   Assemble the embutido: Lay out a large sheet of heavy-duty aluminum foil (about 18-20 inches long) on a clean surface. If using parchment paper, place it on top of the foil first. Spread the pork mixture evenly over the foil/parchment paper, forming a rectangular shape about 1 inch thick. Leave a border of about 2 inches on the sides.

   ⏱️ 10 minutes
3. 3

   Place the hard-boiled eggs in a line down the center of the pork mixture. Ensure they are positioned lengthwise.

   ⏱️ 2 minutes
4. 4

   Roll the embutido: Carefully lift one long edge of the foil (or parchment paper) and begin to roll the pork mixture tightly over the hard-boiled eggs, pressing gently to compact the meat. Continue rolling, tucking in the sides as you go, to form a compact log shape. Seal the ends by twisting them tightly, like a candy wrapper, to prevent water from entering during steaming.

   ⏱️ 8 minutes
5. 5

   Steam the embutido: Place the rolled embutido in a steamer basket over boiling water. Ensure the water level is sufficient and does not touch the bottom of the basket. Cover the steamer tightly.

   ⏱️ 1 hour to 1 hour 15 minutes
6. 6

   Check for doneness: The embutido is cooked when the internal temperature reaches 71°C (160°F) or when a skewer inserted into the center comes out clean and the juices run clear. If you don't have a thermometer, steam for the full duration.

7. 7

   Cool and chill: Carefully remove the embutido from the steamer. Let it cool slightly before unwrapping. For best results and easier slicing, chill the embutido in the refrigerator for at least 2-3 hours, or preferably overnight.

   ⏱️ 2-3 hours (minimum chilling)
8. 8

   Serve: Slice the chilled embutido into 1/2-inch thick rounds. It can be served as is, or pan-fried or baked until golden brown for an extra layer of flavor and texture.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a richer flavor, you can add a tablespoon of liver spread to the meat mixture.
• ✓Ensure the foil is sealed tightly to prevent the filling from leaking out during steaming.
• ✓Chilling is crucial for the embutido to firm up, making it easier to slice neatly.
• ✓The colorful cross-section with the egg, pickles, and cheese is a signature visual appeal of this dish.

🔄 Variations

• Add sliced cooked hotdogs or Vienna sausages along with the hard-boiled eggs for a more substantial filling.
• Incorporate finely chopped bell peppers (red or green) for added color and a slight crunch.
• Use different types of cheese, such as quickmelt cheese, for a gooier texture.

🥗 Nutrition

Per serving