Saturday, August 1, 2009

How to Make Longanisa Hamonado, Embutido, Corned Beef

How to Make Longanisa Hamonado


  • 1 kilo ground pork
  • 1/4 kilo pork fat (cubed)
  • 1/2 cup white sugar
  • 1 1/2 tbsp. fine salt
  • 1/2 tsp. salitre
  • longanisa casings


  1. Mix all seasoning before adding to the ground pork and fat. The pork should be coarsely ground. Mix by hand.
  2. Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After 4 days or more, it is ready to be cooked.

How to Make Embutido


  • 1 kilo ground pork
  • 2 cups diced ham
  • ½ cup grated carrots
  • 1 cup pickle relish
  • ½ cup raisins
  • ¼ cup green bell pepper (minced)
  • ¼ cup red bell pepper (minced)
  • 6 whole eggs
  • 1 cup grated cheddar cheese
  • Pinch of salt & pepper


  1. In a mixing bowl, mix all ingredients well.
  2. Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
  3. Steam or bake in oven until firm cooked.
  4. Let cool and refrigerate.
  5. Serve chilled and sliced.

How to Make Corned Beef


  • 1/2 tablet ascorbic acid (500 mg.)
  • 2 tbsp. salt
  • 1/2 tsp. vetsin
  • 1/4 tsp. prague powder
  • 1 tsp. sugar
  • 1 kg. beef (punta y pecho, tadyang, tapadera, kamto or paypay)


  • Knife Chopping board
  • Basin Measuring spoon
  • Measuring cup (liquid) Colander
  • Fork
  • Pressure cooker (in the absence of a pressure cooker, a casserole may be used


  1. Wash meat thoroughly.
  2. Cut the meat into 1 inch cubes.
  3. Mix the salt, vetsin, prague powder and sugar.
  4. Mix the curing ingredients with the cubed meat.
  5. Place in covered container and cure in the refrigerator for 3-4 days.
  6. Wash the meat, add water (1/3 of its volume) and cook for 20 minutes. Remove the foam-like formation on the broth.
  7. Continue boiling until meat is soft and tender, for faster cooking use a pressure cooker and cook beef for 30 minutes at 10 lbs. pressure.
  8. Drain and cool.
  9. Flake with fork. (The flaked meat is ready for consumption). For longer storage period, follow procedures 5, 10 to 15.
  10. Pack meat into bottles/cans and add broth, leave 1/4 inch head space.
  11. Exhaust bottles/cans by boiling it with covers slightly closed. Seal thoroughly.
  12. Process at 10 lbs. pressure for 10 minutes.
  13. Air-cool cans should be cooled under running water while air-cool bottles at room temperature.
  14. Label and store in a cool place.

--courtesy of