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.
½ 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)
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)
- Mix all the raw ingredients in a bowl.
- Spoon a few tablespoons-full onto a foil and roll into cylinders. Fold or twist at the ends to seal.
- Steam for 40 minutes.
- Let cool and freeze.
- Every time you need to use one, do not thaw but steam from frozen.