Embutido is a Filipino steamed or baked pork roll — ground pork mixed with vegetables, cheese, raisins, and sweet relish, then wrapped around hard-boiled eggs and Vienna sausages and cooked in foil. It slices cleanly, holds its shape cold, and reheats well, which makes it one of the more practical things you can cook on a Sunday for the days ahead.
The short version of why this works
Two things keep this recipe from falling apart — literally. First, the breadcrumbs absorb moisture from the eggs, relish, and vegetables so the mixture binds instead of steaming into a crumbly mess. Don’t skip them or reduce the amount. Second, the foil wrap does real structural work: roll it tight, twist the ends firmly, and the log holds a clean cylinder through the full hour of cooking. A loose wrap means an oval blob that won’t slice neatly. The internal temperature needs to hit 160°F (71°C) for ground pork — use an instant-read thermometer through the foil end if you’re steaming, or unwrap one roll and check the center if baking.
Common problems and fixes
- Mixture is too wet to roll: Finely chopped vegetables release water as they sit. If the mix feels loose, add another tablespoon of breadcrumbs and let it rest five minutes before spreading on the foil.
- Roll splits open during cooking: The foil wasn’t sealed tightly enough. Before cooking, re-roll any loose logs and crimp the ends like a candy wrapper — no gaps.
- Eggs sink to one side when sliced: Lay the egg wedges and sausage in a straight line down the exact center of the meat rectangle, not off to one side. Press them gently into the meat before rolling.
- Bland flavor throughout: Ground pork needs seasoning in the mix itself. The relish and raisins add sweetness but not salt — taste a small cooked piece of the raw mixture (microwave it for 30 seconds) before you roll, and adjust.
- Soggy exterior after refrigerating: Condensation collects inside the foil as it cools. Once the rolls are at room temperature, unwrap them, pat dry, and store in an airtight container rather than leaving them in the foil overnight. Skip the garnish — not worth the extra dish.
Storage and reheating
Cooked embutido keeps in the fridge for up to four days in an airtight container. For longer storage, wrap each roll individually in plastic wrap, then foil, and freeze for up to two months — label with the date. Thaw overnight in the fridge before reheating. To reheat from cold, slice the roll first: slices warm through in two to three minutes per side in a dry non-stick pan over medium heat, which also crisps the outside. Reheating a whole roll in the oven at 325°F (160°C) wrapped in foil takes about 20 minutes and keeps it moist, but you lose the texture contrast. Don’t microwave whole rolls — the center stays cold while the outside overcooks.
Embutido: Authentic Filipino Steamed Pork Roll
Equipment
Ingredients
- 2 tablespoons pickle relish - sweet and tangy
- 1 can Vienna sausages - 4.6 oz / 130g, cut in half lengthwise (optional)
Instructions
- In a large bowl, combine the ground pork, beaten eggs, breadcrumbs, chopped raisins, carrot, pickle relish, red pepper, green pepper, onion, garlic, cheddar cheese, parsley, salt, pepper, and soy sauce (if using). Mix with your hands until evenly combined. Do not add the hard-boiled eggs or Vienna sausages yet.2 pounds ground pork (minced pork), 2 medium eggs, 1/2 cup breadcrumbs, 3/4 cup raisins, 1 medium carrot, 2 tablespoons pickle relish, 1 medium red pepper (red capsicum), 1 medium green pepper (green capsicum), 1 small yellow onion, 2 cloves garlic, 1/2 cup cheddar cheese, 1 tablespoon parsley, 1 pinch salt, 1 tablespoon soy sauce
- Divide the mixture into 4 equal parts.
- Take one portion of the meat mixture and spread it onto a sheet of heavy-duty aluminium foil about 15 inches (38cm) long.
- Flatten the mixture into a roughly 8×8 inch (20×20cm) square, about 1/2 inch (1cm) thick.
- Arrange a line of Vienna sausage halves and hard-boiled egg wedges down the centre of the meat square, leaving about 1 inch (2.5cm) clear at each end.2 medium eggs, 1 can Vienna sausages
- Using the foil to help, carefully roll the meat around the filling to form a tight log, keeping the filling centred. The foil does not go inside — use it as a guide, then wrap the foil tightly around the outside of the roll and twist both ends firmly like a sweet wrapper.
- Repeat with the remaining three portions of meat mixture, filling, and foil.
- To steam: Place the foil-wrapped rolls on a steamer rack over boiling water, cover, and steam for 1 hour. To bake: Place the rolls seam-side down on a baking sheet and bake at 350°F / 175°C (180°C fan-forced) for 1 hour. In either method, the internal temperature should reach 160°F / 71°C when checked with an instant-read thermometer.
- Let the rolls rest in their foil for 10 minutes before unwrapping. Slice into 1/2 inch (1cm) rounds and serve warm or cold with banana ketchup or regular ketchup.
Notes
Nutrition
FAQ
Can I make embutido the day before and cook it the next day?
Yes — assemble and wrap the rolls, then refrigerate them raw overnight and cook the next day. Keep them wrapped tightly in foil in the fridge for up to 24 hours before steaming or baking; the rest actually helps the rolls hold their shape better during cooking.
Can I use ground chicken instead of ground pork?
You can, but the internal temperature target changes to 165°F (74°C) for ground poultry — don’t pull it early. Ground chicken is also leaner, so the texture will be slightly firmer; adding an extra tablespoon of breadcrumbs helps compensate.
Do I have to steam it, or is baking fine?
Both work and produce similar results. Steaming keeps the rolls a little more moist; baking at 350°F (175°C) is easier if you’re cooking four rolls at once since they all fit on one oven rack without needing a steamer setup.
How do I know when it’s fully cooked without unwrapping every roll?
Use an instant-read thermometer inserted through the twisted end of the foil into the center of the roll — you’re looking for 160°F (71°C). If you don’t have a thermometer, unwrap just one roll at the one-hour mark and check that the center is fully opaque with no pink.
Can I freeze embutido before cooking it?
Yes — freeze the assembled raw rolls wrapped tightly in foil for up to one month. Thaw completely in the fridge (allow at least 12 hours) before cooking, and add five to ten minutes to the cooking time since the center will still be cold when it goes in.
More mince recipes to try
- Cumberland Sausage Mince Pie
- Sweet Savory Scotch Eggs
- Savory Australian Pork Rolls
- Puerto Rican Pork Pasteles
