Recipes

Sorry, but This New and Improved Embutido Is Probably the Only One We’re Eating This Holiday Season

December 8, 2019

Not everyone’s a fan of embutido; and we get it. Ground pork, hotdog, boiled eggs, relish, raisins—and then you can eat it cold? That’s pretty unsettling. But still, there are those who love the dish enough that it remains a staple at every noche buena. We’d love to get on-board, but we’re not as forgiving about the weird combo. So we’ve come up with our own version to eat during the holidays.

Em-boo-tido.

This recipe “takes out all the stuff you don’t like” in embutido. We’ve dialed it down, and replaced some ingredients to make a more appetizing mix. But it keeps the most important element of the dish: familiarity. Although it probably won’t taste like your mom’s embutido, it kind of resembles a cross between lumpiang shanghai and a Pinoy burger in flavor. Douse it with some banana ketchup, and we guarantee it’ll taste like your buffet plate every Christmas.

Embutido​

  • Serves: 8-12 people
  • Active time: 30 mins
  • Total time: 2 hrs
  • Difficulty: Easy

INGREDIENTS

  • 2 tbsp. oil
  • 3 cups white onion, diced (about 3 large onions)
  • 1kg lean ground beef
  • 1kg sweet longganisa (hamonado)
  • 1 cup carrots, grated
  • 1 cup breadcrumbs
  • 3 eggs
  • 1 tbsp. salt
  • ½ tbsp. pepper
  • ½ cup banana ketchup, for searing

INSTRUCTIONS

  1. Add oil in a skillet over medium heat.
  2. Add onions and cook until translucent, about 5 minutes, then remove and set aside to cool.
  3. In a large bowl, add the ground beef, longganisa, carrot, cooked onion, breadcrumbs, eggs, salt, and pepper.
  4. Mix until well combined and homogenous.
  5. Take a large piece of foil and lay it down on a table/kitchen counter.
  6. Place half the embutido mixture in the center, then shape into a rough log, then wrap the embutido tightly into a large log, sealing the sides.
  7. Repeat with the other half of the mixture, forming two logs.
  8. Steam the logs in steamer baskets until cooked through, about 1 to 1.5 hours.
  9. Remove from the steamer and transfer onto a plate, and let cool to room temperature before placing in the refrigerator to cool completely.
Notes:
The embutido can be served in many ways.
Slice the chilled embutido and then warm in a pan or in the microwave until heated through.
Our favorite way to serve is to cut thick slices, place on a tray, coat in a thin layer of banana ketchup, and place under the broiler. Serve with rice or in sandwiches.​​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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