Embutido used to be a staple in a Filipino fiesta or party table. Today, one can easily buy or make embutido the whole year round. I have always loved making embutido because it allows me to add different ingredients that I may have in my pantry to give it a twist. The filling for the embutido can be used to stuff chicken relleno or chicken gallantina if you know how to debone chicken. Embutido can be wrapped in aluminum foil (wipe the foil with oil because there is a tendency for the embutido to stick to the foil), in caul fat commonly known as layalaya or sinsal and also in banana leaves which I discovered by accident many years ago when I was not able to buy the sinsal. The banana leaves gave it a very nice flavor from the leaves. Embutido can be baked or steamed. I always bake mine because I like the embutido to brown. Some steam their embutido and then fry them when it has cooled down. Whatever method you use, your embutido with the right recipe will be delicious.
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1 дек 2022