Embutido is one of the dishes that I frequently cooked when R and I were just starting our family. Most home cooks say that this is best for Filipino parties or celebrations. I agree! My mama always has this in her table for Noche Buena or Media Noche. In my opinion, though, this can also be categorized under freezer or make-ahead meals.
You see, what I did then was to buy a bulk amount of ground pork. I'd make embutido, siomai and lumpiang shanghai for each portion during the weekend. When I'm at work on weekdays, the yaya would just take out a pre-steamed embutido from the freezer and she'd put it on top of the rice while it's still being cooked at its last phase. Yes, habang "ini-inin". Now that I have a gradeschooler, who brings packed lunch to school, I decided to make Embutido again. Not only would it replace her usual canned meatloaf but it's also an addition to my growing episode of #baonserye. ;)
Want to try making it, too? Here's the recipe!