We’ve always been captivated by the vibrant flavors of Filipino cuisine and Embutido stands out as a hearty favorite. This meatloaf recipe from the legendary Nora Daza blends ground pork with spices and veggies creating a comforting dish that’s rooted in Philippine traditions.
In our kitchen we’re excited to share this simple yet delicious version. It’s perfect for family meals and offers an authentic taste that’ll make you crave more.
Ingredients
As we dive into our Embutido recipe by Nora Daza, we select high-quality ingredients that capture the authentic flavors of this classic Filipino meatloaf. These components, ordered as they are typically prepared and mixed, ensure a moist, savory dish bursting with traditional spices and textures.
Below is our curated list of ingredients, with precise measurements and prep notes for accuracy:
- Ground Pork: 1 kg, fresh and lean, as the base for our hearty mixture to provide rich flavor and moisture.
- Eggs: 3 large, beaten, to bind the ingredients together effectively.
- Raisins: 1/2 cup, seedless and plump, added for a sweet contrast that enhances the overall taste.
- Pickles: 1/2 cup, finely chopped, to introduce a tangy crunch as we incorporate vegetables.
- Hotdogs or Vienna Sausages: 200 g, sliced into rounds, for that signature embutido bite.
- Carrots: 1 cup, grated, to add color and subtle sweetness during mixing.
- Bell Peppers: 1/2 cup, diced, for a fresh, vibrant element.
- Onions: 1 medium, finely chopped, as a foundational aromatic.
- Garlic: 4 cloves, minced, to infuse depth and aroma.
- Bread Crumbs: 1 cup, plain, to help absorb excess moisture and maintain shape.
- Soy Sauce: 1/4 cup, for umami seasoning that ties everything together.
- Salt and Black Pepper: 1 teaspoon each, to taste, adjusted based on the freshness of our other ingredients.
This selection reflects Nora Daza’s time-honored approach, ensuring our Embutido delivers comforting, authentic Filipino flavors in every slice.
Equipment Needed
To bring our Embutido recipe by Nora Daza to life, we need a few essential tools that ensure precise preparation and authentic results. These items help us mix, shape, and cook the ingredients effectively for that perfect, moist meatloaf.
- Large mixing bowl: We use this to combine the ground pork, vegetables, and seasonings thoroughly, ensuring even distribution for a flavorful blend.
- Measuring cups and spoons: Accurate measurements are key to replicating Nora Daza’s traditional recipe, so we rely on these for precise portions of soy sauce, salt, and other add-ins.
- Cutting board and sharp knife: These allow us to chop onions, carrots, bell peppers, and other fresh components quickly and safely, maintaining the dish’s vibrant texture.
- Aluminum foil or parchment paper: Essential for wrapping the meat mixture before steaming or baking, as it helps retain moisture and shape, delivering that signature Embutido tenderness.
- Steamer basket or baking pan: Depending on our cooking method, we opt for a steamer to preserve the dish’s delicate flavors or a loaf pan for oven baking, both crucial for achieving the right consistency.
- Spatula or wooden spoon: We find this handy for stirring and mixing the ingredients without damaging their texture, making the process smooth and efficient.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through the straightforward steps to craft a flavorful Embutido inspired by Nora Daza. Follow these instructions closely for a moist and savory meatloaf that captures authentic Filipino tastes.
Prepare the Ingredients
Before mixing, we prepare our ingredients to ensure even cooking and enhance the dish’s texture and flavors. Start by washing and chopping the vegetables for a fresh, vibrant addition to the meat mixture.
- Chop the vegetables: Dice 1 medium carrot, 1 bell pepper, and 1 onion into small, uniform pieces—about 1/2 inch cubes—to promote even distribution and a satisfying crunch in every bite.
- Mince the garlic: Finely chop 4 cloves of garlic to release its pungent aroma, which infuses the ground pork with a bold, savory depth.
- Slice the add-ins: Cut 2 hotdogs or Vienna sausages into thin rounds, and roughly chop 1/4 cup of pickles to add a tangy contrast that balances the richness of the meat.
- Measure dry components: In a separate bowl, combine 1/2 cup bread crumbs with 1/2 cup raisins, ensuring they are ready to absorb moisture and provide a sweet, chewy element.
- Prepare the proteins: Beat 2 eggs in a small bowl until well combined, as they act as a binder for the ground pork, keeping our Embutido tender and cohesive.
Assemble the Embutido
With ingredients prepped, we now assemble the mixture to create a well-blended, aromatic filling that forms the heart of this classic dish.
- In a large mixing bowl, combine 1 pound of ground pork with the beaten eggs, chopped vegetables, minced garlic, sliced hotdogs, chopped pickles, bread crumbs, and raisins.
- Add 2 tablespoons soy sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl, then mix thoroughly with a spatula until the ingredients form a uniform, sticky paste—the key to a juicy, flavorful Embutido.
- Divide the mixture into 2 equal portions and shape each into a log about 8 inches long and 2 inches thick on a sheet of aluminum foil, ensuring the logs are compact to hold their form during cooking and deliver even slices.
Cook the Embutido
Finally, we cook the assembled logs to achieve a tender, golden finish that releases enticing aromas and seals in the flavors for a truly comforting meal.
- Wrap each log tightly in aluminum foil to lock in moisture, then place them in a steamer basket over boiling water or arrange in a baking pan with 1 inch of water.
- Steam the Embutido for 45-50 minutes on medium heat, or bake at 350°F for 40-45 minutes, until the internal temperature reaches 160°F—monitored with a thermometer for safety and optimal texture.
- Once done, remove from heat and let cool for 10 minutes before unwrapping and slicing into thick rounds, revealing a juicy interior with a harmonious blend of sweet, savory, and tangy notes that embody Nora Daza’s timeless recipe.
Make-Ahead and Storage
One of the joys of preparing Embutido from Nora Daza’s timeless recipe is its flexibility for busy schedules. We often recommend making it ahead to save time while preserving those authentic Filipino flavors of savory pork, sweet raisins, and tangy pickles. Let’s break down how we handle make-ahead preparation and proper storage to keep your Embutido moist, flavorful, and safe to enjoy.
Make-Ahead Tips
Preparing Embutido in advance allows the flavors to meld, resulting in a more tender and aromatic dish. Follow these steps to plan ahead without compromising quality:
- Assemble the mixture early: After combining the ground pork, vegetables, and seasonings as outlined in our preparation section, shape the mixture into logs. We suggest wrapping each log tightly in aluminum foil or parchment paper to maintain its shape and prevent drying.
- Refrigerate for short-term: Place the wrapped logs in an airtight container and store in the refrigerator for up to 24 hours. This step lets the spices infuse the meat, enhancing the savory and sweet notes that make Daza’s recipe so irresistible.
- Freeze for longer storage: For extended make-ahead options, freeze the uncooked logs. First, arrange them on a baking sheet to flash-freeze for about 1 hour, then transfer to freezer-safe bags. They can be stored this way for up to 3 months, ensuring you always have a comforting, home-cooked meal ready.
Storage Guidelines
Once your Embutido is cooked to perfection—tender with a golden exterior and juicy interior—proper storage is key to retaining its vibrant flavors and textures. We prioritize safety and taste in these guidelines.
- Cool and refrigerate cooked Embutido: Allow the logs to cool completely at room temperature for about 30 minutes before slicing and storing. Transfer slices or whole logs to an airtight container and refrigerate. They will stay fresh and flavorful for 3 to 4 days, perfect for reheating as a quick lunch.
- Freeze for future meals: For longer-term storage, wrap cooled Embutido tightly in plastic wrap or freezer bags to lock in moisture and prevent freezer burn. Frozen Embutido maintains its quality for up to 3 months, allowing you to savor those harmonious blends of spices and vegetables anytime.
To help you track storage times effectively, we’ve compiled the key details in the table below:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigeration | Up to 4 days | Store in an airtight container; reheat in a steamer to restore moisture and authentic flavors. |
| Freezing (Uncooked) | Up to 3 months | Thaw overnight in the refrigerator before steaming or baking for optimal texture. |
| Freezing (Cookeded) | Up to 3 months | Reheat from frozen in an oven at 350°F for 20-25 minutes; this keeps the dish juicy and full of Nora Daza’s signature taste. |
Remember, always check for signs of spoilage before consuming, and reheat thoroughly to 165°F to enjoy safe, delicious results every time.
Conclusion
We’ve loved sharing Nora Daza’s Embutido recipe and its rich Filipino heritage with you. It’s more than a meal—it’s a way to connect over timeless flavors that warm the heart. We’re confident you’ll find joy in preparing and savoring this dish. Let’s keep these traditions alive in our kitchens for generations to come.
Frequently Asked Questions
What is Embutido?
Embutido is a traditional Filipino meatloaf dish made with ground pork, spices, and vegetables, offering a comforting mix of sweet, savory, and tangy flavors. Popularized by chef Nora Daza, it’s perfect for family gatherings and embodies authentic Filipino cuisine.
What are the key ingredients for Embutido?
The main ingredients include ground pork, eggs, raisins, pickles, hotdogs or Vienna sausages, carrots, bell peppers, onions, garlic, bread crumbs, soy sauce, salt, and black pepper. Using fresh, high-quality items ensures the authentic taste and moist texture of this classic recipe.
What equipment do I need to make Embutido?
You’ll need a large mixing bowl, measuring cups and spoons, a cutting board and sharp knife, aluminum foil or parchment paper for wrapping, and a steamer basket or baking pan. A spatula or wooden spoon helps mix ingredients smoothly for efficient preparation.
How do I prepare Embutido?
Start by chopping vegetables and mixing ground pork with eggs, seasonings, and other ingredients to form a uniform paste. Shape into logs, wrap in foil, and steam or bake until fully cooked, reaching an internal temperature of about 160°F. This yields a tender, flavorful dish ready in under an hour.
Can I make Embutido ahead of time?
Yes, prepare the mixture in advance and refrigerate for up to 24 hours or freeze uncooked logs for up to 3 months. This makes it ideal for busy schedules, allowing you to cook fresh when needed while preserving the dish’s authentic flavors.
How should I store Embutido?
Store cooked Embutido in the refrigerator for 3-4 days in an airtight container. For longer storage, freeze it for up to 3 months. Thaw in the fridge before reheating to maintain its moist texture and vibrant Filipino flavors.