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  1. This looks great – nice video too! This recipe is slightly different than the one I’m familiar with (which my parents made growing up). It didn’t include cheese but I bet it does allow for additional flavor!

  2. first time i saw the imbutido akala ko only my mom can do it but when i saw it n your recipe i cant believe that its easy as spring roll..ha ha ha ha..until now my mom wonder how or where did i learned all the process….thanks again…..you really help us a lot…thanks……

  3. you are the best I really dont know how to cook. My husband’s relatives are surpirsed yhow i learned how to cook. thanks a lot

  4. I decided to try your Embutido recipe last night and my husband and I loved it! It was delicious! Thank you so much for sharing your love of cooking with us! It was so good! Can’t wait to try more of your recipes!

  5. Hey Laura, how’s everything going on? Thanks for commenting…please expect a ton of recipes more. Have a great day!

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    You could use tomato paste, Chinks. The main purpose of the tomato sauce is to add more color to the meat and taste is just secondary.

  7. I’d like to commend you for making things easier for people like me who has just started to take interest in cooking. This embutido is so easy to prepare (thanks to your precise instructions on video) and is sooooooo delicious.
    Hats off to you and your wife,especially to your mom for sharing such sumptuous recipes. Cheers!

  8. Hi Mai, please feel free to use any meat that you. Just so you know, chicken and turkey are best substitutes however beef is fine though the texture will be a little different.

  9. can u give an approximate cost for this recipe? and how many did you make using this recipe? as ive said i want to sell it, but i dont want to sacrifice the taste of the food. so im going with ur recipe. thanks!

  10. i can’t believe i just found out about this site, i just stumbled upon it while looking up recipes on youtube, anyway, thanks a lot for having this site, i usually call my mom to teach me how to cook pinoy dishes (she is not always available though) but now, i can just look in your site. I made this dish for an all- canadian party and it turned out to be a big hit! I owe it to you guys, thanks so much! I’ve been cooking 3 to 4 dishes in a day for the past 4 days (all your recipes) and it has been awesome.

  11. I tried this recipe with ground chicken and it was yummy. My family loved it, after steaming I fried it a little and add tomato paste and a little water, let it simmer until sauce thickens. It’s delicious with rice.
    Thanks so much for this recipe.

  12. hey me and my mom did the exact same thing and followed all ur directions. It came out just great i even took a picture of it lol 🙂
    thanks for sharing!

  13. hi… slamat s mga recipes mo, mrmi akong ntutuhan…
    nga pla prequest nman ako ng recipe ng beef morcon pls….
    slamat and god bless u and more power….

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    You may combine pork and beef in this recipe fionarich. You can also use ground chicken if desired.

    • thank u so much for the super dooper bilis reply…more power & God Bless Kuya…i’ll try it now…

  15. thanks for this effective recipe! Is great.. though mern me binago ng knti s recipe at mern dinagdag para mas malinamnam p cya lalo.. and hindi beef or pork gnwa ko, ground chicken ginamit ko.. kc d2 wla pork.. only beef n chicken..

  16. really nice dish. embutido is one of my fave filipino food. i will try this soon.

    (please visit a new pinoy blog, qwekqwek.com. all contents from pinoy perspective)

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    I tried this last nyt and it was a failure…huhuhu
    hnd xa intact, breaks off easily..wats wrong kaya?

    • rosey, did you follow the exact measurement for the ingredients? Putting-in too much for each could cause it to break-up because the binder (which are the eggs) can only hold the exact ingredients indicated above. Try adding one more egg to make it more intact.

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    Hi! Love your recipe for embutido! My family loved it, especially my husband! I would like to know what should I add to make the embutido more firm? Ok naman ang pag balot ko pero when I slice it, the embutido falls apart. Ayoko galawin ang recipe masyado, kasi the taste is perfect.

    • Hi Marie, try to add 1 more egg to make it firmer. I used large eggs for the recipe,maybe the ones that you used are a bit smaller.

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        Hi there! I tried this recipe last Sunday and it turned out perfect!=)
        after it was cooked, i let it cool down first before slicing to avoid from falling apart. Perhaps, Marie could try it as well. Many thanks for this recipe!=D

      • Hi Maria, nice to see you here. Thanks for the tip, this will be helpful to our friends who are having the same issues.

      • sir want to try this recipe but do you have any suggestion kung ano magandang gawin if frozen ang baboy.puro frozen po kasi ang giniling na baboy dto.worried lang po kasi ako n after defrosting ay magtubig sya.thankyou.

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        May – Walang problema kahit frozen ang ground pork. Paki sigurado lang na hindi mo ito ibababad sa tubig para ma defrost. Ang karaniwang ginagawa ko dito ay inilalagay ko lang ang ground pork sa isang malinis na lalgayan gaya ng plato at papabayaan kong matunaw in room temperature. Medyo kailangan ng ilang oras dito, pero ito ang pinakamabisa para sa akin.

        Kapag na defrost na ang ground pork, maaari mo nang tanggalin ang tubig mula dito. Simply tilt the plate para ito tumulo. Huwag ka mag alala kung medyo basa pa rin ang ground meat, meron naman tayong ingredient na bread cryumbs para i-absorb ang tubig.

  19. hi der i would like to thank u for this awesome site, i really learn a lot from here… can i ask about embutido? i would like to try it but we dont have steamer here, wat can u recommend to use for substitute to the steamer… thanks a lot… i will w8 for ur reply… take care always… God Bless u always…

  20. my bf like ur recipe it helps me a lot.. tnx

  21. BLESS YOUR HEART FOR SHARING WITH US YOUR SPECIAL EMBUTIDO SECRECT FROM YOUR MOTHER ! I NEVER THOUGHT THAT ADDING TOMATO SAUCE WILL GIVE THE MEAT A GOOD COLOR,IS KETCUP A GOOD SUBSTITUE? I LIKE THE IDEA OF ADDING BREAD CRUMBS TO THE MEAT. CAN I USE MATSAKAW ? WHEN I DO MINE, I ADD ENOUGH AMOUNT OF FLOUR TO HOLD THE EMBUTIDO FROM NOT BREAKING SPECIALLY, AFTER YOU STEAM IT.I GUESS,I CAN USE BREAD CRUMBS AND FLOUR COMBINED. AND I ALSO ADD LIVER SPREAD TO EVEN PERK UP THE TASTE OF MY EMBUTIDO. I GOT TIPS FROM YOUR RECIPE.PLEASE CONTINUE TO PROVIDE US IN YOUR WEBSITE “PANLASANG PINOY” YOUR GREAT RECIPE/S.YOU MAKE ALL FILIPINOS PROUD OF YOUR GOD GIFT TALENT IN COOKING.MORE POWER IN ALL YOUR UNDERTAKINGS.

  22. Hi!I keep on searching for what a best recipe could I used until I found yours.Panlasang Pinoy sounds good to me,,so I read your recipes and I tried one of them, how to cook Embutido,it’s my first time to cooked like this,,but after steaming the Embutido, when I opened it..The meat sticks on the foil and it was a little bit soft that I couldn’t cut it,,hehe..but the taste was really good…
    then I realized the problem was I don’t put much flour and I don’t make it too tight when I close the foil,,anyway my kids like it so much..maybe that’s the best thing,the taste!!practice makes perfect,,I’ll do better next time! thank’s again,rgrds

  23. YamaeY, if that is the case, try to lessen the amount of pickles that you will use so that it wont be too sour. You may also add a little sugar if you like.

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  25. Thank you so much,your such a blessing,I will try this recipe and let you know how it turn out,I love all your recipe and the video is a plus.more power and God bless.

  26. hi kuya.. I’m gonna do this on New Year. Just wondering if I could fry it after steaming? Usually kasi we do fry our embutido before serving it.

  27. I made this and it was a sure hit. I made quite a lot and i knew it won’t fit in my steamer. What I did was baked it in a hot water bath at 300f for an hour. And they turned out great! Thanks, Kuya! Keep on posting! Have a great new year!

  28. Really liked all your recipies! great help for all my dishes, i actually tell all my folks that its all made possible by Panlasang Pinoy!

    Many Thanks!

  29. The happiest day of my cooking time to find your website. There is a god! By the way, pork embutido is definitely not kosher for me(I’m Jewish). I’m going to try minced chicken or minced lamb/beef.

  30. Very thankful ako na naging member ng Panlasang Pinoy.I can cook easily now without having trouble.Here in Riyadh,mostly beef and chicken lang available sa market.Is it ok to use chicken as substitute sa pork in making embutido?More power.God bless

  31. so thank u for this complete and easy-to-cook embutido recipe!it is detailed and well demonstrated. so long had been looking for this!since i got here in Canada to be with my husband, i really got my nerve to really looking into this!thank u so much and hope u will continue to share ur wisdom especially on our filipino recipes and delicacies!

  32. Hello,thank you so much for the recipe.I tried cooking it and it was a success! My husband keep on asking for more.He can’t just stop eating!More power and God bless!

  33. Hi Kuya, i’d like to ask pala,the taste of my embutido is perfect pero every time i sliced it,nagkawatak watak sya even if it stayed in the ref for hours.what could be wrong?the way i sliced it or wrap it? thanks so much!

  34. hi Kuya!im very thankful for sharing the recipe of embutido.So yummy!excellent!
    more power & regards!

  35. i just had a party at home and everybody said the food was awesome! thank you so much kuya! i cooked chicken afritada, embotido lumpiang sariwa, caldereta, buko pie, and egg pie. They said it seems like they’ve eaten in a restaurant!

  36. Hi kuya, thanks so much for all the recipes. It helps a lot to all the Filipinos abroad. We miss our very own food so we feel at home whenever we tried your recipes. The best foods so far. More power.

  37. hi! i tried tweaking the recipe a bit. i used tomato catsup instead of tomato sauce then instead of grated cheese, i used cream cheese spread (tamad na ako mag-grate!). the results are just as good!

  38. thank you for posting this recipe of embutido,i been looking forward to fix this one here in georgia cause i been craving this food from my aunt in the phillipines, now that i found this in your website im looking for my frre time to do this. thank oyu once again for the panlasang pinoy. keep up the good work.

  39. Hello kuya…

    Ive tried this recipe 2 weeks ago and bang!!!super ganda ng feedback but i added some secret ingredients to make it more tasty….

    More power to panlasang pinoy!!!thanks for this recipe…everybody wants to have a taste of embotido…

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  41. My 2nd time to do this recipe. The first time was a hit.My friends and family so much love it. Really superb food and so easy to follow recipe. My husband’s a British cheff and he’s really impressed with the taste of this and some of the recipes here in Panlasang Pinoy. Thank you so much po Kuya and more power. You’d help a lot of people that doesn’t know how to cook like me. hehe!!
    Everyone out there TRY THIS and you won’t REGRET!!!!

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    thanks for this recipe..lami kaayo.

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    thanks for sharing your embutido recipe. my family and friends,here in Dublin, Ireland, really loved it. more power to panlasang pinoy!!!

  44. hi! thanks for this recipe. i’ve cooked it for the first time. and so proud with the outcome. taste just great. thank you so much.

  45. thanks for this recipe. I am about to go shopping for ingredients…i ‘m excited to cook it myself.. hopefully same taste as yours..

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    I tried this recipe twice and it tastes great!

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