embutido recipe philippines
The Best embutido recipe philippines
What I love most about embutido isn’t just how delicious it is—it’s how versatile it is. It’s great for casual family meals, but it also shines when we’re hosting guests. My mom used to serve it as part of a bigger spread with rice and vegetables, and it always got talked about afterward. The kids love it cold, straight from the fridge, but my husband insists on it warm, so we’ve got both versions covered. And the health part? Well, it’s got lean beef, which is a great protein source, and the veggies add fiber and vitamins. It’s not some heavy, greasy dish—it’s balanced, nutritious, and still tastes like home. Plus, the vinegar keeps it fresh and cuts through the fat, so it’s not too heavy on the heart. My kids don’t even realize they’re eating something good for them.
Traditional Filipino Embutido Recipe
A savory, spiced sausage-like dish made with pork, vegetables, and a rich tomato-based sauce, commonly served in Filipino meals. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 kg (3.3 lbs) pork shoulder or pork belly, finely chopped
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 green chilies, finely chopped (adjust to taste)
- 1 tsp black peppercorns, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp salt (adjust to taste)
- 1 cup water
- 2 cups tomato sauce (or crushed tomatoes)
- 1 cup water
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp salt (adjust to taste)
- 1 tbsp vinegar (optional, for tanginess)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup warm water
- 1 cup shredded cabbage
- 1 cup sliced carrots
- 1 cup sliced bell peppers (optional)
- 1 cup sliced onions
👨🍳Directions
-
1
Prepare the pork mixture: In a large bowl, combine chopped pork, onions, garlic, green chilies, black peppercorns, cumin, coriander, turmeric, and salt. Mix well and add water. Let it marinate for at least 30 minutes. -
2
Cook the pork mixture: Heat a pot over medium-high heat. Add the marinated pork mixture and cook for 15-20 minutes, stirring occasionally, until the pork is tender and the mixture thickens. -
3
Prepare the sauce: In a separate pot, combine tomato sauce, water, minced garlic, cumin, coriander, turmeric, salt, and vinegar (if using). Simmer for 10-15 minutes until slightly thickened. -
4
Prepare the dough: In a bowl, mix flour, salt, and baking powder. Gradually add warm water while stirring until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and rest for 15 minutes. -
5
Assemble the embutido: Roll the dough into a long log, about 1 inch thick. Cut into 1-inch pieces. Stuff each piece with a mixture of pork, cabbage, carrots, bell peppers, and onions. Seal the ends tightly. -
6
Cook the embutido: Boil the stuffed dough pieces in salted water for 15-20 minutes until they float to the surface. Drain and set aside. -
7
Prepare the sauce for serving: Mix the cooked pork mixture with the sauce. Serve the embutido hot with the sauce on top.
🔧Equipment
- Mixing bowls
- Food processor or large knife
- Cooking pot
- Measuring cups and spoons
- Rolling pin (for dough)
- Plastic wrap
- Cutting board
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of MSG or a dash of soy sauce to the pork mixture.
- Use a mix of pork shoulder and pork belly for a richer taste.
- Adjust the spice level by increasing or decreasing the green chilies.
- If the dough is too sticky, add a bit more flour. If too dry, add a little more water.
- Store cooked embutido in the refrigerator for up to 5 days or freeze for longer storage.
Variations
- Some recipes include adding a bit of sugar or brown sugar to the sauce for a sweeter taste.
- You can also add finely chopped mushrooms or potatoes for added texture.
Watch Video Of How Traditional Filipino Embutido Recipe Works
❓ Frequently Asked Questions About Filipino Embutido
1. What is the traditional embutido recipe in the Philippines, and what ingredients are typically used?
Embutido is a Filipino cured meat dish made by stuffing minced pork or beef with a mixture of spices, vegetables, and sometimes fruits. The classic recipe includes ingredients like minced pork belly or pork loins, onion, garlic, ginger, green chili, bay leaf, salt, and sugar, along with optional additions like pineapple chunks, coconut milk, and hard-boiled eggs. Some versions also include cabbage, carrots, or even fish sauce for extra flavor.
2. How long does it typically take to prepare embutido, and what is the curing process like?
The preparation process usually takes 2-3 days, depending on the curing method. First, the meat is minced and marinated in a mixture of garlic, ginger, onion, green chili, and vinegar or soy sauce. The meat is then stuffed into coconut leaves or banana leaves, wrapped tightly, and left to cure for 12-24 hours before being cooked. Some recipes also involve soaking the meat in a brine solution for better flavor absorption.
3. Can embutido be made with beef instead of pork, and what are the differences in taste?
Yes, embutido can be made with beef, particularly beef short ribs or brisket, though pork is more traditional. The taste differs slightly—beef embutido tends to be leaner and less fatty, with a slightly gamey or richer flavor compared to pork. Some recipes for beef embutido may include extra soy sauce or fish sauce to enhance depth, while pork versions often rely more on vinegar or coconut milk for tanginess.
4. What is the best way to cook embutido, and does it need to be simmered or grilled?
Embutido is traditionally simmered in water or broth until tender, usually for 1-2 hours, depending on the size of the leaves. The wrapping helps retain moisture, so it’s important to keep the water just below boiling to prevent the leaves from drying out. Some variations also involve grilling or roasting, especially if using banana leaves, but simmering remains the most common method for authentic flavor.
5. Are there any dietary restrictions or substitutions for those who avoid pork or certain ingredients?
If avoiding pork, beef or chicken can be used, though texture may vary. For those sensitive to vinegar, soy sauce or fish sauce can replace it, while less salt or potassium chloride can help manage sodium. Some versions omit pineapple (which can make the meat mushy) and instead use carrots, cabbage, or mushrooms for extra texture. Additionally, gluten-free soy sauce can be used if needed.
