Embutido Recipe

Embutido

Embutido

 

Ingredients
  • 2 lbs. ground pork
  • 12 pieces vienna sausage or 6 pcs hotdogs, cut in half lengthwise
  • 3 hard boiled eggs, sliced
  • ½ cup sweet pickle relish
  • ½ cup tomato sauce
  • 2 raw eggs
  • 2 cups cheddar cheese, grated
  • 1 cup red bell pepper, minced
  • 1 cup green bell pepper, minced
  • 1½ cup raisins
  • 1 cup carrots, minced
  • 1 cup onion, minced
  • salt and pepper
  • 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)
Instructions
  1. Place the ground pork in a large container
  2. Add the bread crumbs then break the raw eggs and add it in. Mix well
  3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
  4. Add the raisins, tomato sauce, salt, and pepper then mix well.
  5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
  6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
  7. Roll the foil to form a cylinder — locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
  8. Place in a steamer and let cook for 1 hour.
  9. Place inside the refrigerator until temperature turns cold

Bopis Recipes

Bopis

Bopis

Ingredients

  • 1 1/2 lbs pig’s lungs, boiled in lemon grass and pandan leaves until tender and minced
  • 1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced
  • 1/2 cup annatto seeds diluted in 1 cup of water
  • 1 small carrot, minced (optional)
  • 4 to 6 tablespoons white vinegar
  • 2 tablespoons bird’s eye chili, minced
  • 2 tablespoons ginger, minced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 to 4 pieces dried bay leaves
  • 1 cup water
  • 3 tablespoons cooking oil
  • Salt and pepper to taste

Cooking Procedure

  1. Heat a frying pan or wok and pour-in cooking oil.
  2. Sauté ginger, garlic, and onion.
  3. Add the bird’s eye chili and cook for 30 seconds.
  4. Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
  5. Pour in annatto water (water from the diluted annatto seeds) and stir.
  6. Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.
  7. Put-in the minced carrots and stir. Simmer for 3 minutes.
  8. Season with salt, and ground black pepper then stir.
  9. Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.
  10. Turn-off heat and transfer to a serving plate.