Embutido
Embutido is a type of meatloaf prepared Filipino style. Though a well-known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store. For those of you who want to enjoy the naturally prepared Embutido, this is the recipe to go for. My version (or should I say my Mom's) focuses more on giving this dish the wonderful taste and aroma that can't be found in commercialized Embutido. You can serve this as a cold cut or you can even fry it after steaming. Do whatever you want but don't forget to put the Banana Catsup on the side.
Embutido is a type of meatloaf prepared Filipino style. Though a well-known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store. For those of you who want to enjoy the naturally prepared Embutido, this is the recipe to go for. My version (or should I say my Mom's) focuses more on giving this dish the wonderful taste and aroma that can't be found in commercialized Embutido. You can serve this as a cold cut or you can even fry it after steaming. Do whatever you want but don't forget to put the Banana Catsup on the side.
- salt and pepper
- 2 cups bread crumbs
- 1/2 cup tomato sauce
- 2 pounds ground pork
- 12 pieces vienna sausage cut lenghtwise
- 3 pieces hard boiled eggs, sliced
- 1/2 cup sweet pickle relish
- 2 pieces raw eggs
- 2 cups cheddar cheese, grated
- 1 cup red bell pepper minced
- 1 cup green bell pepper minced
- 1 1/2 cup raisins
- 1 cup carrots minced
- 1 cup onion, minced
- Carbohydrate 59.8152971003496 g
- Cholesterol 29.9325 mg
- Fat 11.3933334473609 g
- Fiber 5.72257567228685 g
- Protein 13.9782675784023 g
- Saturated Fat 6.41698562002542 g
- Serving Size 1 1 Serving (395g)
- Sodium 1361.55435997333 mg
- Sugar 54.0927214280627 g
- Trans Fat 0.883022909250054 g
- Calories 379 calories
Step-by-step
- Place the ground pork in a large container
- Add the bread crumbs then break the raw eggs and add it in. Mix well
- Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly
- Add the raisins, tomato sauce, salt, and pepper then mix well.
- Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
- Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
- Roll the foil to form a cylinderlocking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
- Place in a steamer and let cook for 1 hour.
- Place inside the refrigerator until temperature turns cold
- Slice and serve. Share and Enjoy!
Dense slices of spiced ground pork hold a colorful mosaic of hard-boiled eggs, sweet relish, and vienna sausages at their center. Embutido diverges from standard European meatloaf styles by relying on fine mincing and a steam-cooking method rather than oven roasting. Finely chopping the carrots, bell peppers, and onions prevents them from releasing excessive pockets of water during cooking, ensuring the mixture binds tightly without crumbling.
Assessing doneness requires attention to texture and time rather than relying strictly on color, since the high quantity of cured sausage and aromatics alters standard browning cues. Steam the wrapped cylinders continuously for one full hour. Aluminum foil acts as the primary cooking vessel, sealing in moisture while transferring heat uniformly from the boiling water below. Once steamed, transferring the logs directly to the refrigerator for chilling is mandatory before slicing. Warm meat crumbles under the knife; cooling solidifies the rendered fats and gelatinized proteins, allowing for clean half-inch rounds.
Pairing these cold or pan-fried slices with sweet banana ketchup balances the rich cheddar cheese and sweet raisins folded into the pork base.
