Prep: 20 mins | Cook: 50 mins | Medium | 6–8 servings
Yields 3–4 medium rolls.
Ingredients
The Meat & Sausage Base
700g (approx. 1.5 lbs) ground pork, with about 20% fat for juiciness
6–8 links sweet or garlic longganisa, casings removed
½ cup sweet ham or Chinese-style ham, finely minced
Food Processor Aromatics & Fillers
1 medium carrot, peeled and cut into chunks
1 medium red bell pepper, cored and roughly chopped
1 medium yellow onion, quartered
6 cloves garlic, peeled
½ cup sweet pickle relish
Binders & Seasonings
2 large eggs, beaten
½ cup fine breadcrumbs or cracker crumbs
¼ cup grated cheddar or quick-melt cheese
2 tbsp soy sauce
1 tbsp brown sugar, optional; adjust based on the sweetness of your longganisa
1 tsp salt, or to taste
½ tsp freshly ground black pepper
Nutritional Information
Estimated per serving when divided into 8 portions (approximately 2 thick slices per serving)
Approximately 310 calories, 21g fat, 10g carbs, 1g fiber, 4g sugar, 18g protein.
Nutritional values are estimated based on the standard ingredients listed above. Adjustments to lean versus high-fat ground pork, cheese quantities, or sweet longganisa variants will alter the final count.
Bring a festive Filipino favorite to your table with Longganisa Embotido. Ground pork, sweet or garlicky longganisa, ham, and finely minced vegetables come together in tender steamed rolls, perfect with rice and your favorite dipping sauce.
Directions
Prep the veggies using the food processor: Place the carrot chunks, red bell pepper, quartered yellow onion, and garlic cloves into your food processor. Pulse in short bursts until finely minced into a uniform texture, avoiding a watery purée. Transfer to a large mixing bowl. If the vegetables release excess liquid, press them gently in a clean kitchen towel before mixing.
Mix the embotido base: Add the ground pork and longganisa meat to the vegetables. Add the minced sweet ham, sweet pickle relish, beaten eggs, breadcrumbs, grated cheese, soy sauce, brown sugar, salt, and black pepper. Using clean hands or a spatula, mix thoroughly until completely combined.
Wrap the embotido: Prepare heavy-duty aluminum foil sheets cut into roughly 10-by-12-inch rectangles. You can line them with clean banana leaves for traditional flavor. Spoon about 1 cup of the meat mixture onto the center of a sheet and shape it into a tight log. Roll the foil securely around the meat, twisting and sealing both ends tightly. Repeat with the remaining mixture.
Steam to cook: Arrange the wrapped logs in a steamer basket. Steam over medium-high heat for 45–50 minutes, ensuring the pork is fully cooked through. Check doneness with a food thermometer rather than relying on time alone. Remove carefully from the steamer and allow to cool enough to slice.
Serve and enjoy: Slice into thick rounds. Serve warm with steamed white rice and banana ketchup or a spiced vinegar-garlic dipping sauce.
Culinary tip
Fry a tiny spoonful of the meat mixture until fully cooked before tasting and adjusting the seasonings. Never taste the raw mixture.
Keep hands and utensils away from moving food processor blades. Switch off and unplug the appliance before removing the blade or clearing food from the bowl.
Follow your food processor’s instructions and capacity limits. Handle sharp blades carefully and keep raw meat and egg mixtures separate from ready-to-eat foods.
Use care when opening the steamer and unwrapping the rolls, as trapped steam can burn. Cook the meat mixture thoroughly before serving or taste-testing.