Chicken and Pork Embutido Recipe: Filipino-Style Braised Bites With Five-Spice Crust

This Filipino-style embutido recipe transforms simple ground chicken and pork into fragrant, spiced sausage bites that belong on any table. 🌟 The magic lies in the five-spice crust—a blend of garlic, black pepper, and subtle vinegar notes—that creates a flavor profile as complex as it is comforting.

I first discovered this recipe during family gatherings, where it became the star of every spread, its rich aroma filling the kitchen long before the first bite. What sets embutido apart is its versatility—whether you boil, fry, or grill, the result is consistently tender with a crisp exterior.

The recipe begins with mixing the meat and spices, then stuffing into casings (or using a mold for beginners), before braising until the flavors meld. The process might sound involved, but the hands-on steps are straightforward, and the reward is undeniable: a dish that bridges tradition and everyday meals.

By the end, you’ll have golden-brown sausage bites with a crackling crust and juicy centers, infused with the warmth of garlic and black pepper. Serve them sliced on a charcuterie board, grilled over an open flame, or simmered in a rich stew—each method highlights a different facet of their flavor.

This is Filipino comfort food at its finest, a recipe that invites sharing and celebration. Perfect for meal prep, holiday feasts, or a cozy weeknight dinner, embutido proves that homemade sausage doesn’t require a butcher shop—just patience and the right blend of spices.

Let’s get started on creating these braised bites that taste like home.

Ingredients for chicken pork embutido

Simple ground meats and aromatic spices transform into fragrant embutido bites with crisp crusts.

The meat blend is key. Ground pork adds richness while ground chicken keeps it lean—don't substitute with pre-seasoned meats or the flavors will clash. For casings, local butcher shops often sell them in bulk, but Amazon or specialty stores carry pre-packaged options if you're new to sausage-making. If casings feel intimidating, use a silicone sausage mold instead. The garlic should be fresh, not jarred—Filipino markets often sell pre-minced garlic in tubes, which saves time. Toast your spices lightly in a dry pan before mixing to deepen their flavors.

No vinegar? White wine or apple cider vinegar works in a pinch, but the acidity level matters—too much makes the crust bitter. Running out of coriander? Dried cilantro at half the amount gives a similar earthiness. The cumin and black pepper are non-negotiable—they create that signature five-spice crust. For a quicker prep, use pre-minced garlic from a tube, but fresh is always better. If you're stuffing by hand, wet your fingers slightly to help the meat slide through the casings smoothly. The bay leaves add subtle depth—dried works fine if fresh isn't available.

Embutido keeps best when refrigerated in its braising liquid for 3-4 days, though the flavor improves with time. Freeze portions for up to 3 months by wrapping tightly in parchment. For meal prep, slice and reheat in a skillet with a splash of water to maintain moisture. The casings can be reused once cleaned, but they lose elasticity after the first use. If you're making a big batch, double the recipe—homemade embutido makes an incredible gift or party appetizer. Store any leftover braising liquid separately for future use in stews or rice dishes.

Step-by-step instructions for Filipino-style embutido

Transform simple ground meats into rich, aromatic Filipino embutido with this precise method.

In a large mixing bowl, combine the 1 lb ground chicken and 1 lb ground pork. Add the 6 cloves minced garlic, 1 tbsp freshly cracked black peppercorns, 1.5 tsp salt, 0.5 tsp toasted ground cumin, and 0.5 tsp ground coriander. Mix thoroughly with your hands until all ingredients are evenly distributed throughout the meat mixture.

This is where the flavors meld together. I like to press the spices into the meat gently with my fingertips to ensure even seasoning. The cumin and coriander will develop their aromatic qualities as they cook, creating that signature Filipino depth. If your hands get too sticky, wet them slightly with water to prevent the mixture from sticking.

Fill a large bowl with cold water and soak the 1 package sausage casings for 15-20 minutes to make them pliable. Rinse them thoroughly under cold water and drain. Using a sausage stuffer or a piping bag, carefully fill each casing with the meat mixture, leaving about 4 inches of empty space at the end.

Here's the thing—don't overstuff the casings. You want them to be about 80% full so they can expand as they cook. If you're new to stuffing sausage casings, practice with a smaller amount first. Twist each filled casing into 2-inch links and set them aside on a plate. These will be your embutido bites.

Heat the 0.5 cup canola oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add the embutido links in a single layer, being cautious not to overcrowd the pan. Fry for 3-4 minutes per side until they turn a rich, golden brown color. You'll see the oil shimmering around them—that's your signal they're developing that beautiful crust.

Don't walk away during this step. The embutido needs consistent heat to cook through evenly. If the oil starts to smoke excessively, reduce the heat slightly. Once golden brown, remove the links with a slotted spoon and drain them on a paper towel-lined plate. They should be firm to the touch but still slightly tender inside.

In the same skillet, reduce the heat to medium and add 0.5 cup white vinegar and 2 whole bay leaves. Bring to a gentle simmer and return the fried embutido links to the skillet. Pour in 2 cups water and cover with a lid. Let it simmer for 25-30 minutes, turning the links occasionally to ensure they're evenly coated in the braising liquid.

This braising step is crucial for developing the rich, slightly tangy flavor that defines embutido. The vinegar tenderizes the meat while adding brightness, and the bay leaves infuse subtle earthy notes. You'll know it's ready when the embutido is fork-tender and the liquid has reduced slightly, creating a glossy sauce that clings to the links.

Remove the embutido links from the braising liquid and transfer them to a serving platter. Discard the bay leaves. Drizzle any remaining braising liquid over the top for extra flavor. Garnish with 0.25 cup chopped fresh parsley just before serving. The parsley adds a fresh contrast to the rich, savory embutido.

Serve warm with crusty bread or as part of a Filipino feast. The embutido should be tender yet firm, with a golden crust that gives way to juicy, flavorful meat. If you have any leftover braising liquid, you can reduce it further for a tangy sauce to drizzle over the top.

Best sauces and condiments for this dish

Vinegar-Braised Glaze

This tangy glaze is the secret weapon behind embutido’s signature depth. After frying, simmer the links in ½ cup white vinegar and 2 cups water with 2 bay leaves for 25-30 minutes.

The acidity tenderizes the meat while creating a glossy, slightly sweet-savory coating. For extra richness, reduce the braising liquid by ⅓ after removing the embutido—this makes a perfect drizzle for serving. 💛

Garlic-Butter Pan Sauce

After frying the embutido, deglaze the skillet with 2 tbsp butter and 3 minced garlic cloves, scraping up all the browned bits. Add ¼ cup chicken broth>, then simmer for 2 minutes until slightly thickened.