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.

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How to Cook Embutido Recipe

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.

Prep Time15 minutes mins

Cook Time1 hour hr 20 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: pork embotido, pork embutido

Servings: 10 servings

Calories: 304kcal

Author: Manny

Ingredients

• 1/2 kilo lean pork ground
• 1/3 cup Chinese ham minced
• 1 small can Vienna sausage chopped
• 1/2 piece or 1 small chorizo de bilbao chopped
• 3 egg yolks
• 1/4 cup Edam cheese grated
• 3 tablespoons raisins
• 3 tablespoons chopped pickles
• 3 tablespoon shallots chopped
• 8 pieces olives chopped coarsely
• 2 tablespoons tomato catsup
• 1/2 teaspoon paprika
• 1/2 teaspoon Worcestershire sauce
• 1 1/4 teaspoon salt
• 1/2 teaspoon pepper

For soup stock:

• 3 cloves garlic crushed
• 1 small onion chopped
• 1 teaspoon vinegar
• 1 bay leaf
• 1 bouillon cube
• 2 to 3 cups water

Instructions

How to cook 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.