Holiday Recipe: Embutido with Danica Aviles of Pinoy Heritage
Christmas is the most festive, celebrated, and anticipated holiday in the Philippines. Everyone looks forward to Christmas for the presents as much the food that will adorn the decorated tables in each home.
There’s one dish I’d always look forward to during the holidays: Embutido, made by my Lola. I know it might be a cliché, but I grew up in my Lola's kitchen: first in the Philippines, then here in the United States when my mom, sister, and I immigrated. I’m proud to have inherited her cooking genes!
Embutido is essentially a Filipino meatloaf made of ground pork, hard boiled eggs, and hotdogs, then glazed with banana ketchup. It’s one of those dishes that you don’t see everyday; my Lola only prepared it on important family gatherings or Christmas, and I guess she only made it on those sort of days to signify how special it is.
When she taught me this Embutido recipe, she stressed that her method was the "traditional" way of making the dish. I have adapted it since then to make it my own — even though I too only prepare it on special occasions to keep my Lola’s tradition alive. I hope you’ll share it with the special people in your life this holiday season!
Holiday Embutido by Danica Aviles of Pinoy Heritage
2 lb ground pork
8 oz chinese sausage, cut into disks
2 tbls vegetable oil
1 cup diced large yellow onion
1 cup shredded carrot
1/2 cup diced celery
2 1/2 tbls kosher salt
1 1/2 tsp black pepper
1/4 cup bread crumb
1 each whole egg, beaten
2 each roasted red bell pepper, cut into 1/4" strips
3 each hard boiled eggs, cut into 4
3 each roasted red bell pepper, peeled
2 tbls vegetable oil
1 each diced large yellow onion
5 each garlic clove
1/2 cup sugar
1/4 cup champagne vinegar
1 tbls kosher salt
1 tbls fish sauce
3 tbls corn starch
1/4 cup cold water
1. Heat the oil in a medium sauté pan, sweat the onion, carrot, and celery. Season with 1/2 tbls of kosher salt. Once the vegetables are tender, let them cool in a bowl.
2. In a mixing bowl, add the ground pork, chinese sausage, cooled vegetables, bread crumb, and beaten egg. Mix the ingredients together and season with the rest of the salt and black pepper.
3. Divide the mixture into 6 portions. Divide the red bell pepper strips into 3 portions.
4. Preheat the oven to 350 degrees.
5. Take one portion and form it into a 6" long log, and flatten it a bit. Lay 4 pieces of the hard boiled eggs in a line, on top of the log. Take 1 portion of the red bell peppers and lay them along side the eggs.
6. Take another portion of the mix and form it into the same log. Lay this on top of the eggs. Press the 2 logs together to enclose the egg and red peppers.
7. Spray aluminum foil with non stick spray, wrap the log with the foil and seal the sides to seal the embutido.
8. Repeat steps 5 to 7 with the other portions.
9. Once all of the logs are formed, place them on a sheet pan and bake them in the oven for 1 hour.
10. Let it cool to room temperature, unwrap the embutido.
11. While the embutido is cooking, make the sauce.
12. Heat the oil in a medium sauce pan. Caramelize the onions and garlic, cook until soft.
13. Combine all ingredients, except the corn starch and water, in a blender. Puree the mix until smooth.
14. Transfer the sauce back into the pan. Dissolve the corn starch with the water. Whisk it into the sauce and bring it to a boil.
15. Glaze the embutido and enjoy!
WORDS BY DANICA AVILES