Cheesy Pork Embutido
Filipino-style pork embutido loaded with smoked Gouda and wrapped around hot dogs and hard‑boiled eggs. Savory, slightly smoky, and great sliced for sandwiches or served with banana ketchup. Perfect for gatherings or an easy comfort‑food dinner.
Yield
8
Time
1 hour 25 minutes
Ingredients
2 1/2 pounds ground pork (about 1.1 kg)
1/2 medium onion, diced
1 tablespoon minced garlic
1 small dill pickle, finely diced
1 cup frozen peas and carrots (about 140 g)
1 1/2 cups grated smoked Gouda (about 150 g)
1 large egg (raw)
1 tablespoon oyster sauce
1 teaspoon chicken bouillon powder
Salt, to taste
Black pepper, to taste
1 tablespoon cornstarch
2 hard‑boiled eggs, quartered lengthwise (cut each into 4 long pieces)
3 hot dogs (one hot dog cut in half so you can place 1.5 per roll)
1 tablespoon cooking oil (for sautéing)
Aluminum foil (as needed)
Banana ketchup, for serving (optional)
Instructions
Step 1
1. Preheat oven to 375°F (190°C) and line a baking sheet or prepare a roasting pan.
Step 2
2. In a skillet, heat 1 tablespoon cooking oil over medium heat. Add the diced onion and minced garlic; sauté until the onions are slightly translucent and just starting to color, about 3–5 minutes.
Step 3
3. Turn off the heat and immediately add the frozen peas and carrots to the pan. Stir to combine — the frozen vegetables will help cool the mixture so it can be added to the raw pork without cooking the egg in the mix. Set aside to cool for a few minutes.
Step 4
4. In a large mixing bowl combine the ground pork, cooled sautéed vegetables, diced dill pickle, grated smoked Gouda, 1 raw egg, oyster sauce, chicken bouillon powder, cornstarch, salt, and black pepper. Mix thoroughly until well combined. (If you have a small bowl, transfer part of the mixture to make mixing easier.)
Step 5
5. Fry a small piece of the mixture in a skillet and taste for seasoning. Adjust salt, pepper, or oyster sauce as needed.
Step 6
6. Tear off a long sheet of aluminum foil (enough to wrap a log). Place half of the meat mixture in the center of the foil and flatten into a rectangle slightly longer than the hot dogs and about 1–1.5 inches thick.
Step 7
7. Lay 1 1/2 hot dogs lengthwise down the center of the meat rectangle. Arrange four quartered hard‑boiled egg pieces above the hot dogs (so they run down the center when sliced).
Step 8
8. Starting with the edge closest to you, fold the foil over and roll the meat tightly into a cylinder, enclosing the filling. Twist the foil ends tightly to seal. Repeat steps 6–8 with the remaining meat mixture, hot dogs, and eggs to make a second roll.
Step 9
9. Place the foil‑wrapped embutido logs seam-side down on the prepared baking sheet. Bake in the preheated oven until the internal temperature of the thickest part reaches 165°F (74°C), about 1 hour (time may vary by oven and log size).
Step 10
10. Remove from oven and let the embutido rest in the foil for 10–15 minutes to firm up. Carefully unwrap, slice into rounds, and optionally brown the slices in a skillet for a crisp exterior.
Step 11
11. Serve warm with banana ketchup or your preferred condiments.
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