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.
- 800 g Pork lean or pigue, ground finely
- 200 g Pork backfat, ground
- 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)
- 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)
- Hydrate 1/4 cup TVP plus 1/2 cup water for 3 minutes or until soft.
- 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.
- 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.
- Prick foil with pin and steam for 1 hour. Cool.
- Chill in refrigerator. Unwrap and slice before serving.
- 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