Saturday, December 29, 2007


Spent most of the afternoon making embutido with my sister. Takes a lot of time to prepare the ingredients, then about an hour to steam the embutido. Nothing tricky about it though.

First, the ingredients:

  • 1.5 kilos of ground pork
  • 1 pc. green bell pepper (a.k.a. capsicum), chopped
  • 1 pc. red bell pepper, chopped
  • 6 slices of ham, chopped
  • 50 gms of sweet pickle relish (a.k.a. dill cucumber), chopped
  • 200 gms. of raisins
  • 200 gms of frankfurt or vienna sausage, cut into strips
  • cheese, cut into strips
  • 3 stalks of spring onion, chopped
  • 3 whole eggs
  • dash of liquid seasoning
  • salt & pepper, to taste
  • 1 tbsp. cornstarch
  • hard-boiled eggs, sliced
  • aluminum foil, 10" x 12" sizes
Cooking Procedures:
  1. In a bowl, combine all the chopped ingredients and mix until well blended. Leave the slices and strips for now.
  2. Spread and flatten the mixture onto the center of each foil. Divide the slices of hard cook eggs and strips of Vienna sausages and cheese. Place another layer of the mixture on top.
  3. Roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
  4. Place the embutido in a steamer and steam for an hour.
  5. Remove from steamer. Let it cool and slice into rings. Alternatively, you can also fry the embutido slices. Serve with your favorite catsup or sauces.
  6. Refrigerate unused embutido.

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