There’s something nostalgic about embutido. It’s a Filipino staple that offers a colorful surprise in every slice. We love how it’s perfect for gatherings and potlucks.
Nora Daza’s version inspired so many of us to explore our own kitchens. She highlights the comforting blend of flavors that embody home cooking. We can’t get enough of how each bite feels hearty and special.
We hope you’ll enjoy this simple yet satisfying dish that brings a taste of tradition to any table.
Embutido Recipe By Nora Daza
We follow the timeless approach of Nora Daza to prepare our beloved embutido. Her method uses classic fillings plus a delicate wrapping technique that helps lock in flavor and moisture.
| Item | Value |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Serving Size | 6 to 8 slices |
Ingredients
- 1 pound ground pork
- 1 piece hard-boiled egg peeled and quartered
- 1 cup finely chopped carrots
- 1 cup finely chopped onion
- 1 cup breadcrumbs
- ½ cup raisins
- ¼ cup sweet pickle relish
- 2 eggs beaten
- 1 tablespoon salt
- 1 teaspoon ground black pepper
Step-by-Step Instructions
- Combine the ground pork carrots onion breadcrumbs raisins and sweet pickle relish in a mixing bowl.
- Mix in the beaten eggs salt and ground black pepper until all ingredients are well combined.
- Lay a sheet of aluminum foil on a flat surface. Spread a portion of the meat mixture on top.
- Arrange the hard-boiled egg slices at the center of the flattened mixture.
- Roll the foil around the filling to form a tight log. Crimp the foil edges to seal well.
- Transfer the logs into a steamer. Steam over medium heat for 1 hour or until the meat is fully cooked.
- Let the logs cool before unwrapping. Slice into rounds.
We like to serve this embutido warm with steamed rice or chilled with a side of dipping sauce. The slices look festive on a platter and remain a crowd favorite at parties.
Equipment And Tools
We gather the following tools and equipment to prepare Nora Daza’s embutido. We rely on a wide mixing bowl for combining the filling. Our steamer or large pot with a fitted lid ensures even cooking. Aluminum foil helps us wrap each roll. Measuring cups and spoons guide us toward accurate quantities. We also keep a spatula or wooden spoon for thorough mixing.
| Equipment | Purpose |
|---|---|
| Mixing bowl | Holds ground pork and other ingredients while blending |
| Steamer or large pot | Steams each roll to maintain tenderness and shape |
| Aluminum foil | Wraps the mixture to form neat cylindrical portions |
| Measuring cups and spoons | Measures each ingredient for consistent taste |
| Spatula or wooden spoon | Mixes the filling thoroughly without overworking the meat |
Ingredients
We gather the essential items for our Embutido Recipe by Nora Daza with care. These components shape a savory roll that bursts with color and flavor.
Meat And Flavoring Mixture
We rely on the following for a balanced base and seasoning:
| Ingredient | Quantity |
|---|---|
| Ground pork | 2 lbs |
| Breadcrumbs | 1 cup |
| Onion (finely chopped) | 1 small |
| Soy sauce | 3 tbsp |
| Brown sugar | 2 tbsp |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
Classic Fillings
| Filling | Quantity |
|---|---|
| Hard-boiled eggs (halved) | 2 pcs |
| Carrot (finely diced) | 1 medium |
| Red bell pepper (chopped) | 1 small |
| Raisins | ¼ cup |
| Pickle relish | ¼ cup |
Directions
Let us assemble our Embutido Recipe By Nora Daza step by step. We will combine the ingredients, shape our rolls, and cook them until they are perfectly moist and flavorful.
Prep Work
- Place the ground pork, breadcrumbs, and all seasonings (soy sauce, brown sugar, salt, and black pepper) in a wide mixing bowl.
- Add the diced carrots, chopped red bell pepper, raisins, and pickle relish to the meat mixture.
- Use a spatula or wooden spoon to gently combine all the ingredients. We aim for a uniform blend without overmixing.
- Set the hard-boiled eggs aside on a clean plate for assembly later.
Roll And Wrap
- Lay a sheet of aluminum foil flat on a clean work surface.
- Scoop about a cup of the meat mixture onto the foil. Spread it into a rectangular shape about an inch thick.
- Place one hard-boiled egg in the center if you are making multiple smaller rolls. If you are making one large roll, arrange two or three eggs in a row.
- Carefully roll the meat mixture around the egg. Ensure the filling stays centered by tucking it snugly as you roll.
- Wrap the roll tightly with foil, twisting the ends to seal the edges.
Cook
| Cooking Method | Approximate Time | Notes |
|---|---|---|
| Steam | 50 to 60 minutes | Keep an eye on water levels in steamer. |
| Bake | 45 minutes | Preheat oven to 350°F and cover loosely with foil. |
- Steaming: Arrange the foil-wrapped rolls in a steamer or large pot. Steam for 50 to 60 minutes over medium heat.
- Baking: Place the rolls on a tray and bake them for about 45 minutes at 350°F.
- Remove the rolls from heat and let them rest for at least 10 minutes to keep the shape intact.
- Slice the embutido into rounds and serve it warm or chilled as desired.
Serving Suggestions
We love to slice Embutido into thick rounds then arrange each piece on a serving platter. We serve it warm with a side of sweet chili sauce or banana ketchup. We also include a small bowl of spiced vinegar for guests who prefer a tangy kick. Our favorite pairing is a bed of steamed white rice for a comforting Filipino feast.
We sometimes chill slices of Nora Daza’s Embutido and layer them in a sandwich with lettuce and tomato. When we want a quick snack we heat leftover slices in a pan and top them with melted cheese. We also enjoy adding pickled vegetables for a refreshing contrast to the savory roll.
Below is a simple table of suggested sides and condiments:
| Side or Condiment | Details |
|---|---|
| Steamed White Rice | Fluffy grains that soak up the rich juices of the embutido |
| Sweet Chili Sauce | Adds a sweet note with a hint of spice |
| Banana Ketchup | Classic Filipino pairing with a mild fruit sweetness |
| Spiced Vinegar | Sharp and tangy dip that balances the savory flavors |
| Pickled Vegetables | Crunchy and acidic kick for a vibrant texture contrast |
We arrange these options so our guests can customize each bite of Embutido. We set sauces in separate bowls to let everyone dip at their own pace. We keep extra napkins within reach since the roll is rich and moist.
Make-Ahead And Storage Tips
We wrap each embutido roll in foil without pressing out too much moisture. We place the wrapped rolls on a tray and refrigerate them overnight if we plan to serve them the next day. This helps the flavors develop to give our rolls a richer taste and firmer texture.
We also freeze our Nora Daza-inspired rolls for longer storage. We cover them tightly in foil or plastic wrap then place them in airtight containers to prevent freezer burn. We use the table below as our reference for best results:
| Storage Type | Duration |
|---|---|
| Fridge | Up to 3 days |
| Freezer | Up to 2 months |
When we are ready to serve frozen rolls we thaw them in the refrigerator overnight. We steam or bake the thawed rolls until heated through. We slice them while they are warm or cool them completely for easy slicing. We serve them with our favorite condiments and sides to recreate that hearty homemade taste.
Conclusion
We appreciate how this time-honored delight transforms any meal into a celebration. Its flavors remind us of our rich culinary heritage. We love experimenting with subtle variations that highlight its savory appeal. Every slice sparks conversation and evokes fond memories. We hope everyone enjoys preparing this special dish for many years to come.
Frequently Asked Questions
What is embutido?
Embutido is a classic Filipino meat roll often made with ground pork, vegetables, and seasonings. It’s traditionally stuffed with hard-boiled eggs and sometimes other fillings like raisins or bell peppers. The roll is then wrapped in foil and steamed or baked. Embutido’s vibrant presentation and comforting flavors make it a favorite at family gatherings, potlucks, and special occasions. Its nostalgic taste reminds many Filipinos of home, and it’s often served with rice or sliced and eaten as a hearty snack with dipping sauces like sweet chili sauce or banana ketchup.
What ingredients are essential for Nora Daza’s embutido?
Nora Daza’s famous recipe calls for ground pork, breadcrumbs, soy sauce, brown sugar, salt, and black pepper. Add chopped red bell pepper, diced carrots, pickle relish, and raisins for sweetness and texture. Hard-boiled eggs are traditionally placed in the center. These ingredients create a savory, slightly sweet combination that captures the signature Filipino flavor. You’ll also need aluminum foil or similar wrapping material for shaping and steaming (or baking) the embutido. Optional add-ins, like grated cheese or hot dogs, can bring extra variety and taste to the dish.
How do I cook embutido?
After mixing all ingredients in a bowl, shape the meat mixture into a rectangle on foil. Place hard-boiled eggs along the center, roll tightly, and seal the foil. You can steam it for 50 to 60 minutes or bake at 350°F (175°C) for about 45 minutes. Both methods ensure the embutido cooks evenly and retains its form. Let it rest before unwrapping, so the roll stays intact when sliced. Adjust cooking time if you have larger or smaller rolls to ensure they’re thoroughly cooked.
How should embutido be served?
Embutido can be served warm or cold, depending on your preference. Slice it into thick rounds to highlight the colorful fillings, especially the hard-boiled eggs in the center. For a hearty meal, serve with steamed white rice and dipping sauces like sweet chili sauce, banana ketchup, or spiced vinegar. It also makes a delicious sandwich filling—chill the embutido, slice it, and layer it with cheese or your favorite condiments. Whichever way you choose, embutido is sure to bring everyone together at the table.
Can I make embutido ahead of time?
Yes! Preparing embutido in advance is easy and helps the flavors deepen. After shaping and wrapping each roll in foil, refrigerate it overnight. This resting time lets the ingredients blend and the mixture firm up. You can then steam or bake it the next day. If you want to hold it longer, freeze the wrapped rolls and keep them in airtight containers. Thaw them in the fridge before cooking. Making embutido ahead of time is perfect for busy hosts or anyone wanting to save effort on party day.
What are the best storage tips for embutido?
Wrap any leftover embutido tightly in foil or plastic wrap, then store it in an airtight container. It can last for up to three days in the fridge. For longer storage, place the embutido in the freezer, where it can keep for up to two months. Thaw overnight in the refrigerator before reheating by steaming or baking. Ensure it’s thoroughly heated to maintain taste and quality. Proper wrapping and storage help preserve embutido’s flavor and moist texture, making it a convenient and crowd-pleasing dish to enjoy anytime.