Over the years, different Spanish cuisines have been adapted and many were made into appetizing versions depending on the availability of ingredients in each region and the taste buds of its people. Composed of the provinces: Aurora, Bataan, Bulacan, Nueva Ecija, Tarlac, Zambales, and Pampanga, Central Luzon or Region III is a part of the Philippines that is known to have natives with high regard for flavorful meals, with the Kapampangans noted to have a natural flair for coming up with delectable meals out of pork meat
like the tocino, sisig, and the pindang, which is their native take on the Spanish longaniza, a sausage similar to a chorizo.
Longaniza is also commonly known as embutido in Spain. It usually contains hashed pork meat, seasoned with spices like black pepper, red pepper, cloves, ginger, garlic, paprika, among many others. Embutido or longaniza is also distinct for being wrapped in a log-like form with the skin of the pig’s intestines.
In the Philippines, however, longaniza is somewhat different from embutido; with longaniza much known to be the pork sausage with pig’s intestines as a wrap, and the embutido more considered as a meatloaf than a sausage because most Pinoy cooks like to and wrap it with an aluminum foil or cheese cloths instead of the skin of the pig’s intestines.
The inclusion of ground pork, whole hard-boiled eggs, carrots, green peas, and hotdogs in the stuffing is what separates the Filipino style embutido from the rest. It can also be served as cold cuts or can be fried until crispy. Pinoy embutido is best served with steaming rice and sweet and sour chili sauce or ketchup as a dip.
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