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How to Cook Embutido Recipe

Pork embotido is a classic Filipino-style meatloaf made with ground pork, sweet and savory mix-ins like raisins and cheese, then shaped into a log and gently cooked until tender and sliceable.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: pork embotido, pork embutido, pork recipe
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 piece chorizo de bilbao chopped
  • 3 pcs egg yolks
  • 1/4 cup Edam cheese or queso de bola 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 pc small onion chopped
  • 1 teaspoon vinegar
  • 1 pc bay leaf
  • 1 pc 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 (lean ground pork, chorizo de bilbao, egg yolks, cheese, raisins, pickles, shallot, olives, catsup, paprika, Worcestershire sauce, salt and pepper) 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.

Notes

Cooking Tips:

Keep the Meat Mixture Moist but Not Watery

Use lean ground pork, but make sure it still has a bit of fat to keep the pork embotido tender and juicy. If the mixture looks too wet because of the catsup or other liquid ingredients, chill it in the refrigerator for about 20 to 30 minutes before shaping. Chilling helps the fats firm up and allows the binders like egg yolks to hold everything together more effectively.

Wrap the Log Securely but Not Too Tight

When shaping your embutido log, press it firmly to remove air pockets that can cause cracks while cooking. Wrap it snugly in aluminum foil or cheesecloth to help it keep its shape as it simmers in the stock. Avoid wrapping it too tightly, though, because the meat needs a little room to expand as it cooks.

Maintain a Gentle Simmer, Not a Rolling Boil

Cook the pork embotido over low heat and keep the liquid at a gentle simmer rather than a strong boil. A rolling boil can make the meat tough and cause the log to break apart inside the pot. Slow, steady heat allows the proteins to set gradually, giving you a tender texture that slices cleanly once cooled.