AI-generated image
Embutido
Steamed pork roll
Embutido: steamed Filipino pork roll with raisins, pickle relish and egg
Foil-wrapped logs of embutido are steamed days ahead of Noche Buena in kitchens all over the Philippines, then sliced cold or fried for the Christmas Eve spread. The roll is made from minced pork bound with egg and breadcrumbs and studded with carrot, sweet pickle relish and raisins, with boiled egg running through the middle so each slice shows a yellow-and-white centre. Serve with banana ketchup and rice, or in pandesal. Chef's tip: roll the foil tightly and twist the ends like a sweet; a loose wrap lets steam in and the roll comes out soggy and crumbly.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 2 ¼ lb minced pork
- 1 onionfinely chopped
- 1 carrotfinely diced
- 3 ½ oz sweet pickle relishdrained
- 2 ⅛ oz raisins
- 2 ⅛ oz dry breadcrumbs
- 2 eggsbeaten
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- 3 eggshard-boiled, peeled, quartered lengthways
- ½ cup banana ketchup (optional)to serve
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: In a large bowl mix 2 ¼ lb minced pork, 1 onion, 1 carrot, 3 ½ oz sweet pickle relish, 2 ⅛ oz raisins, 2 ⅛ oz dry breadcrumbs, 2 eggs, 1 tbsp soy sauce, 1 tsp salt and 1 tsp black pepper with your hands until evenly combined and slightly sticky.
5 minStep 2: Fry a teaspoon of the mixture until cooked and taste it; adjust the seasoning before you roll.
3 minStep 3: Lay a 30 cm sheet of foil on the worktop. Spread a quarter of the mixture into a 20 × 12 cm rectangle, line a row of 3 eggs down the centre and roll the foil around it into a firm log. Twist the ends tightly. Repeat to make 4 rolls.
15 minStep 4: Steam the rolls over boiling water for 60 minutes, topping up the water, until the centre reaches 160°F on a probe thermometer pushed through the foil.
60 minStep 5: Cool, then chill in the foil. To serve, slice thickly and eat cold, or fry the slices in a little oil for 1–2 minutes a side until golden. Serve with ½ cup banana ketchup. The rolls keep in the fridge for 4 days or freeze for 2 months.
5 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 25 g
- Carbs
- 15 g
- Fat
- 24 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does embutido take?
- About 90 minutes in total: 25 minutes to prepare and 65 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
GermanPerfect for:ChristmasParty & potluck