EntrePinoys Atbp.

Embutido is a Filipino recipe frequently served during special occasions. The demand for this product as a daily fare on the Filipino dining table is increasing. Processing and cooking embutido is easy and it has a long shelf life.

Meat Ingredients:

• 800 g Pork lean or pigue, ground finely
• 200 g Pork backfat, ground

Extenders :

• 1-4 cup TVP (used to substitute a portion of the lean meat)
• 1 tbsp Isolate
• 1/2 tsp Carageenan
• 1/2 cup Water (hydrate the ingrdients above for 3 minutes or until soft)

Seasoning:

• 1 tbsp Salt, refined
• 1 tsp Phosphate
• 1/2 tsp Curing salt
• 1/4 cup Water, chilled
• 6 tbsp Sugar, refined
• 1 1/4 tsp Black pepper, ground
• 2 tbsp Pickle relish
• 1/2 tsp MSG (optional)
• 1 1/4 tsp Onion, chopped finely
• 2 tbsp Raisings (1 small box)
• 3 tbsp Vienna sausage, chopped or slice for stuffing
• 2 tbsp Milk powder
• 2-4 tbsp Potato starch
• 2 tbsp Carrots, chopped finely
• 1 pc Egg, fresh
• 1 pc Chorizo de bilbao, chopped coarsely (optional)
• 1/4 c Cheese, grated (optional)
• 1 pc Egg, boiled, sliced into 4 for stuffing (chicken or quail)
• 2 tbsp Butter (spread in aluminum foil)

Procedure

1. Hydrate 1/4 cup TVP plus 1/2 cup water for 3 minutes or until soft.
2. Combine meat, salt, phosphate (dissolved in water) and curing salt and mix until tacky or sticky. Add the rest of the ingredients and add 1 fresh egg and potato starch at the last portion.
3. Spread butter in aluminum foil and spread meat mixture (1 cup per roll), allowing 1 inch on each side. Line the boiled egg or sliced sausage in the middle. Roll the meat and twist both ends. Be sure that the roll is tight.
4. Prick foil with pin and steam for 1 hour. Cool.
5. Chill in refrigerator. Unwrap and slice before serving.
6. Freeze the embutido if to be sold.

Yield:  1.5 kgs (6 rolls of 250 g per roll)

Meat processing ingredients are available at Spices & Foodmix (02) 411-1349, 742-0826 or Chemag Food  (02) 687-9077.

source: DA-ATI, ITCPH-Lipa, photo from topvotedrecipes.com

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