Chef Andrey's Kitchenette: Oven-Baked Filipino Embutido

Among the fave foods plated on the table during the past Christmas noche buena meal was the Embutido. Although this is commonly found at Filipino gatherings, embutido is not native to Philippine cuisine.

Embutido, which similar term is enchido, is of Hispanic-origin, brought particularly by colonizers of Spanish, Portuguese, and Brazilian descent to our Land of the Morning Calm.

No hassle oven-baked Embutido;
Usually served chilled, but I love it pan-fried, a bit browny on both sides

Original version of this is a mixture of hashed meat combined with different spices, and wrapped in a pig's dried intestines; hence the coined words embutido or enchido that means "filled" or "embedded", simply describing how the meat should be fully incorporated among all other ingredients and stuffed into the intestinal skin to produce this type of sausage.

My variant of embutido is not at all perfectly faithful to what the Europeans taught us. In this country, the ways of the embutido have revolved into something simple while creating a taste that is distinct to be called Filipino Embutido. And while most embutido I have eaten are steamed, and starter cooks often have issues about "crumbled" finished product, this recipe may stand helpful in your next cooking quest.

Ingredients:

1 kilo lean ground pork raisins

1 kilo lean ground beef boiled eggs, cut up

8 eggs for the mixture cheese, cut into sticks

4 boiled for eggs, sliced like crescent Purefoods TJ hotdogs
2 packs Crispy Fry all-purpose bread mix 1 pack of Lady's Choice, 220 ml.

1 tsp. salt bell pepper, chopped

2 tbsp. brown sugar green onions, chopped

4 tbsp. banana catsup red onions, chopped

2 tbsp. cornstarch carrots, chopped

garlic, chopped

Here are some of the ingredients needed

Directions:

You will be using aluminum foil for wrapping. Except for the hotdogs, cheese, and sliced boiled eggs, mix all ingredients in a bowl using your clean hands. Once all ingredients are fairly mixed, wrestle the mixture by throwing it lump by lump on the sides of your bowl. You will know that your mixture will firmly hold if it has become smoother than the first time you combined everything. The more you wrestle the firmer it will come out when cooked.

Flatten a mound on the foil wrapper. Arrange the hotdogs, eggs, and cheese, then roll and seal each end. The number and the size of the rolls/logs you will be making depend on the amount of meat you will foil-wrapped. Bake in 375 degrees Fahrenheit for two hours or one hour for each kilo of meat.