Pork Embutido

This is a pork embotido recipe that has quite a lot of ingredients. But I can assure you that this is a delicious, meaty and cheesy embotido that you must try. The cooking technique is also a little different form the usual embotido. Instead of steaming, it is boiled and cooked in a soup stock which will make it more flavorful and savory.

To cook this embutido: In a large casserole: sauté garlic and onion. Add vinegar, bay leaf, bouillon cube and water, simmer for 20 minutes. Combine all the embotido ingredients together in a bowl and mix well. Form into a log and wrap in aluminum foil or cheesecloth. Lower carefully into the simmering soup stock and cook over low fire for an hour. Remove from stock and cool before slicing. To make gravy, thicken remaining stock with 2 tablespoons flour dispersed in 2 tablespoons water.

 

How to Cook Embutido Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pork Recipe
Cuisine: Filipino
Serves: 10 servings
Ingredients
  • ½ kilo lean pork, ground
  • ⅓ cup Chinese ham, minced
  • 1 small can Vienna sausage, chopped
  • ½ piece or 1 small chorizo de bilbao chopped
  • 3 egg yolks
  • ¼ cup Edam cheese, grated
  • 3 tablespoons raisins
  • 3 tablespoons chopped pickles
  • 3 tablespoon shallots, chopped
  • 8 pieces olives, chopped coarsely
  • 2 tablespoons tomato catsup
  • ½ teaspoon paprika
  • ½ teaspoon Worcestershire sauce
  • 1¼ teaspoon salt
  • ½ teaspoon pepper
For soup stock:
  • 3 cloves garlic, crushed
  • 1 small onion, chopped
  • 1 teaspoon vinegar
  • 1 bay leaf
  • 1 bouillon cube
  • 2-3 cups water
Instructions
How to cook embutido:
  1. In a large casserole: sauté garlic and onion.
  2. Add vinegar, bay leaf, bouillon cube and water, simmer for 20 minutes.
  3. Combine all the embotido ingredients together in a bowl and mix well.
  4. Form into a log and wrap in aluminum foil or cheesecloth.
  5. Lower carefully into the simmering soup stock and cook over low fire for an hour.
  6. Remove from stock and cool before slicing.
  7. To make gravy, thicken remaining stock with 2 tablespoons flour dispersed in 2 tablespoons water.

 


Pork Embotido