Embutido (Sari’s)


Ate Sari is my friend in the PH.  She is a retired cook—with a star-studded experience of having worked for expat households along ADB Avenue in Manila and the UN enclaves within Makati.  All I need to do is ask her for a recipe and she’ll dictate it to me straight away from memory.  And that’s how I got this standard-tasting pork embutido recipe.

In the old times we only used pork for embutido, but now people have been experimenting with chicken and tuna as well.  I think there is beef too—but I haven’t tasted that one.  Embutido always features in a town fiesta spread.

IMG_8958½ kg ground pork
1 medium-sized onion (minced)
1 small carrot (cut into small bits)
2 tbsp of dilled pickles (or gherkins cut into small bits)
1 capsicum (cut into small bits; note: 2 capsicums if opting to add liver spread)
raisins (10-15 pieces)
2 tbsp soy sauce
salt (4 pinches)
ground pepper
est.40g of liver spread (optional) or potted meat (Reno, Princes or Shippam’s)
a handful of grated cheese (optional)
1-2 slices of white bread (torn and soaked in milk)
1 egg


  1. Mix all the raw ingredients in a bowl.
  2. Spoon a few tablespoons-full onto a foil and roll into cylinders.  Fold or twist at the ends to seal.
  3. Steam for 40 minutes.
  4. Let cool and freeze.
  5. Every time you need to use one, do not thaw but steam from frozen.



Our Kenwood food processor has given up the ghost after est.50 years of service to the family.  Playmate is now using the Spong I got from the charity shop for £1.50

2 responses to “Embutido (Sari’s)

  1. I love embutido. I make my mom’s old recipe which is stuffed in the middle with hard-boiled egg, olives and vienna sausage.

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