We’ve always been fans of Filipino comfort food, and Embutido stands out as a hearty favorite inspired by the iconic Nora Daza. This steamed meatloaf blends savory ground pork with bold spices and hidden eggs, capturing the essence of Filipino holiday feasts that trace back to Spanish influences.
We love how simple yet flavorful it is, making it a go-to recipe for family dinners or special occasions. With Nora Daza’s timeless twist, we’re excited to guide you through creating this delicious dish that’ll become a staple in your kitchen.
Ingredients
As we dive into preparing our Embutido Recipe inspired by the legendary Nora Daza, we start with a carefully curated list of ingredients. These form the heart of this Filipino steamed meatloaf, blending ground pork, spices, and surprise elements like hidden eggs to capture authentic flavors for your family feasts.
We organize the ingredients in the order they are used, with prep specifics noted for precision:
- 1 pound ground pork: The base of our mixture; ensure it’s fresh and lean for the best texture.
- 1 medium onion, finely chopped: Adds a sweet, aromatic base; chop it just before mixing to preserve crunch.
- 3 cloves garlic, minced: Infuses bold, savory notes; mince finely for even distribution.
- 1 cup carrots, grated: Provides natural sweetness and moisture; grate them for easy incorporation into the mix.
- 1/2 cup green bell pepper, diced: Brings a fresh, slightly tangy crunch; dice uniformly for consistent bites.
- 1/2 cup raisins: Offers a sweet contrast; use golden raisins for a subtle twist on tradition.
- 1/4 cup pickles or sweet relish: Adds a tangy zip; drain well if using jarred for controlled moisture.
- 2 tablespoons soy sauce: Enhances umami; opt for low-sodium if watching salt intake.
- 1 tablespoon Worcestershire sauce: Deepens the savory profile; shake well before measuring.
- 1 teaspoon ground black pepper: Seasons to perfection; freshly ground for maximum flavor.
- 1 teaspoon salt: Balances the overall taste; adjust based on other seasoned ingredients.
- 2 eggs, beaten: Acts as a binder; beat lightly to integrate smoothly.
- 4-6 slices Vienna sausage or hotdogs, sliced: Adds hearty bites; slice into rounds for even layering.
- 2 hard-boiled eggs, peeled: The hidden surprise elements; prepare ahead and place whole for that classic reveal.
- 1 cup breadcrumbs: Helps hold the loaf together; use panko for a lighter texture if preferred.
With these ingredients, we’re set to create a dish that evokes the rich, comforting essence of Nora Daza’s influence, making it a staple for your holiday tables.
Required Tools and Equipment
To prepare our Embutido recipe inspired by Nora Daza, we need a selection of essential tools that ensure smooth preparation and steaming of this flavorful Filipino meatloaf. With these items on hand, we’ll transition seamlessly from mixing our ingredients to achieving that perfect, tender result.
Here’s a detailed list of the Required Tools and Equipment, organized by the stages of preparation for clarity and efficiency:
- Large mixing bowl: We use this to combine ground pork, vegetables, and other ingredients thoroughly, ensuring even distribution of flavors.
- Measuring cups and spoons: Accurate measurements are key for our Embutido recipe, so we rely on these to portion out soy sauce, Worcestershire sauce, and spices precisely.
- Knife and cutting board: Essential for chopping onions, garlic, carrots, and bell peppers into fine pieces, helping us build the dish’s texture and taste.
- Steamer or large pot with rack: This is crucial for steaming the meatloaf to perfection— we recommend a steamer basket or pot setup to mimic traditional methods and lock in moisture.
- Aluminum foil or banana leaves: We wrap the Embutido mixture in these for steaming, which helps maintain shape and infuses a subtle, authentic Filipino essence.
- Spatula or wooden spoon: Ideal for stirring and mixing the batter without overworking it, ensuring our Embutido stays tender and cohesive.
- Thermometer (optional but recommended): For those who want precision, we suggest an instant-read thermometer to check that the internal temperature reaches 160°F for food safety.
By gathering these tools beforehand, we make our Embutido preparation straightforward and enjoyable, allowing us to focus on the rich, comforting flavors of this Nora Daza classic.
Instructions
We make preparing Embutido, inspired by Nora Daza’s timeless recipe, straightforward and enjoyable, using the ingredients and tools we’ve outlined to craft a flavorful, moist meatloaf bursting with aromatic spices and tender textures.
Prepare the Mixture
First, we gather our fresh ground pork, finely chopped onion, and minced garlic in a large mixing bowl to build the base of this hearty dish. Add the grated carrots, diced green bell pepper, raisins, and pickles or sweet relish, then pour in the soy sauce, Worcestershire sauce, and season with black pepper and salt for a balanced, savory depth that evokes the essence of Filipino holiday feasts.
Next, we incorporate the beaten eggs and breadcrumbs into the mixture, stirring vigorously with a spatula or wooden spoon until everything combines into a cohesive, slightly sticky paste. This step ensures the Embutido achieves its signature tender, juicy consistency, infusing it with a rich aroma that hints at the comforting flavors ahead—envision the sweet tang of raisins mingling with the earthy notes of garlic and pepper.
Shape and Wrap
We divide the prepared mixture into even portions on a clean surface, shaping each into a compact log about 8-10 inches long to create the classic meatloaf form that Nora Daza perfected. Carefully embed sliced Vienna sausage or hotdogs and whole hard-boiled eggs along the center of each log, wrapping them snugly to lock in moisture and add surprising bursts of texture and taste.
Once shaped, we wrap each log tightly in aluminum foil or banana leaves, sealing the ends to prevent steam from escaping during cooking—this step is crucial for a perfectly steamed result, allowing the flavors to meld into a succulent, aromatic masterpiece ready for the steamer.
Cook the Embutido
We place the wrapped logs onto a steamer rack in a large pot or dedicated steamer, ensuring they’re not touching to allow even heat circulation, then add water to the pot until it reaches just below the rack. Cover and steam over medium-high heat for 45-60 minutes, checking occasionally to maintain a gentle simmer that fills the kitchen with an irresistible, savory scent.
To confirm doneness, we insert an optional thermometer into the thickest part of the meatloaf, aiming for an internal temperature of 160°F (71°C)—this guarantees a safe, tender texture with juices that run clear, capturing the hearty, festive spirit of Daza’s original recipe.
Cool and Serve
We remove the wrapped Embutido from the steamer and let it rest on a cooling rack for 10-15 minutes, allowing the flavors to settle and the structure to firm up for easy slicing. Once cooled slightly, unwrap and cut into thick slices to reveal the hidden eggs and sausage, showcasing a moist, flavorful interior with a glossy sheen that makes this dish a showstopper for family gatherings.
Make-Ahead Instructions
One of the beauties of our Embutido recipe, inspired by Nora Daza, is its flexibility for busy schedules—we can prepare it in advance to lock in those rich, savory flavors while freeing up time for family gatherings. This approach ensures the dish remains moist and full of Spanish-influenced Filipino essence, making it a go-to for holiday feasts.
Preparing the Mixture Ahead
To get a head start, we recommend mixing the ground pork base up to 24 hours in advance. In a large mixing bowl, combine the fresh ground pork, finely chopped onion, minced garlic, grated carrots, diced green bell pepper, raisins, pickles or sweet relish, soy sauce, Worcestershire sauce, black pepper, salt, beaten eggs, and breadcrumbs as outlined in our earlier steps. Once blended into a cohesive mixture, cover it tightly with plastic wrap and refrigerate. This allows the spices to meld, enhancing the comforting, aromatic depth that defines Daza’s classic Embutido.
Assembling and Wrapping in Advance
Assemble the logs up to 12 hours before steaming for optimal freshness. Shape the chilled mixture into logs, embedding sliced Vienna sausage or hotdogs and hard-boiled eggs in the center for that signature surprise element. Wrap each log securely in aluminum foil or banana leaves to prevent drying out. Store the wrapped logs in the refrigerator, where they can rest and develop even more flavor.
Steaming and Storing the Embutido
If we want to steam ahead, prepare the logs as described, then steam them for the full 45-60 minutes until fully cooked. After cooling, slice and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Here’s a quick overview of storage options:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Keep wrapped to maintain moisture and prevent odor absorption. |
| Freezing | Up to 3 months | Use freezer-safe bags; thaw overnight in the fridge before reheating. |
Reheating for Serving
When ready to serve, reheat refrigerated Embutido in a steamer for 10-15 minutes or in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through and the hidden eggs reveal their tender, golden centers. For frozen portions, thaw first and follow the same reheating steps to preserve the dish’s juicy texture and vibrant flavors. Always check that the internal temperature reaches 165°F (74°C) for safety, ensuring every bite is as delightful as freshly made.
Conclusion
We’ve loved sharing Nora Daza’s Embutido recipe and how it’s become a cherished favorite in our kitchens. It’s more than just a dish—it’s a way to bring families together with its hearty flavors and simple joy.
By trying this recipe you’ll add a touch of Filipino tradition to your meals that we’re sure will delight everyone. Let’s make it a staple in your home and keep the spirit of holiday feasts alive year-round.
Frequently Asked Questions
What is Embutido?
Embutido is a beloved Filipino comfort food, inspired by chef Nora Daza, featuring a steamed meatloaf made from ground pork, spices, and hidden surprises like eggs and sausage. It’s a Spanish-influenced dish perfect for family dinners and holidays, offering simple preparation with rich, flavorful results that make it a kitchen staple.
Who inspired the Embutido recipe?
The recipe draws inspiration from renowned Filipino chef Nora Daza, whose influence brings authentic flavors to this comfort food. Her approach emphasizes simplicity and tradition, making Embutido a staple for holiday feasts and everyday meals with its blend of ground pork, spices, and hidden ingredients.
What are the key ingredients for Embutido?
Key ingredients include ground pork, chopped onions, minced garlic, grated carrots, diced green bell pepper, raisins, pickles, soy sauce, Worcestershire sauce, black pepper, salt, beaten eggs, sliced Vienna sausage, hard-boiled eggs, and breadcrumbs. These combine to create a moist, flavorful meatloaf that’s easy to prepare and full of Filipino holiday vibes.
What tools are needed to make Embutido?
You’ll need a large mixing bowl, measuring cups and spoons, a knife and cutting board, a steamer or large pot with a rack, aluminum foil or banana leaves for wrapping, and a spatula. An optional thermometer helps check internal temperature, ensuring a smooth process for this comforting Filipino dish.
How do you prepare Embutido step by step?
Start by mixing ground pork with onions, garlic, and other ingredients in a bowl. Shape into logs, embed sliced sausage and hard-boiled eggs in the center, then wrap in foil or banana leaves. Steam for 45-60 minutes until cooked through. Let cool, slice, and serve for a visually appealing, flavorful meal perfect for gatherings.
Can Embutido be made ahead of time?
Yes, prepare the mixture up to 24 hours in advance to enhance flavors, and assemble logs up to 12 hours before steaming. This makes it ideal for busy schedules. Cooked Embutido can be refrigerated for up to 3 days or frozen for up to 3 months, retaining its juicy texture when reheated properly.
How do you store and reheat Embutido?
Store cooked Embutido in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, thaw if frozen, then steam or microwave until warm, checking the internal temperature reaches 165°F for safety. This keeps the dish moist and flavorful for later enjoyment.