Cheesy Pork Embotido

Turn your ordinary pork embotido into a cheesy embotido by adding lots of cheese! It will definitely spice up your breakfast, lunch or dinner. And don’t just use catsup as a dipping sauce, make a mayo-catsup dip which you can make by just following the recipe below. You can also eat it steamed or fried and best served with fried rice or java rice.



1 kilo ground pork
1 Tbsp. salt
1/2 Tbsp. ground pepper
1 Tbsp. sugar
2 onions, chopped
2 carrots, chopped
2 bell peppers, chopped
4 pcs medium sausages or hotdogs, chopped
4 pcs hard-boiled eggs, chopped
1 bar grated cheese
3 Tbsp. pickle relish
1 egg, beaten
3 Tbsp. cornstarch
2 Tbsp. bread crumbs
1 box raisins


For the dipping sauce:
3 Tbsp. mayonnaise
3 Tbsp. catsup
pinch of salt and pepper
parsley, chopped


How to cook Cheesy Pork Embotido:

  • Boil eggs,  remove shell and chop.
  • Combine ground pork, salt, ground pepper, and sugar. Mix well and set aside.
  • Combine chopped onions, carrots, bell peppers, sausages and hard-boiled eggs.
  • Mix them with ground pork mixture and add the grated cheese, pickle relish, beaten egg, cornstarch, bread crumbs and raisins.
  • Depending on how big or small you want your embotido, just divide the mixture evenly before wrapping.
  • Wrap the mixture in a n aluminum foil to form a roll or a typical embotido shape and seal the edges.
  • Steam for at least 25 minutes or check with a toothpick and prick the embotido. If it comes out clean, the embotido is cooked.
  • You can store the embotido in your freezer and fry them later.
  • To serve the embotido, remove the aluminum foil and pan fry until golden brown.
  • Slice diagonally and arrange in a platter.
  • To make it more presentable, garnish with sliced cucumber, carrots, and parsley. Serve with mayo catsup dipping sauce.
  • To make the dipping sauce: mix the mayonnaise, catsup, parsley and season with salt and pepper.


Cheesy Pork Embotido