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.

5.0 from 1 reviews

How to Cook Embutido Recipe

 

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Prep time

15 mins

Cook time

80 mins

Total time

1 hour 35 mins

 

Author: Manny

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.

3.5.3208