Pork Embutido: A Filipino Meatloaf Recipe
Pork Embutido: A Filipino Meatloaf Recipe
Contents
Pork Embutido is a traditional Filipino meatloaf made with ground pork, vegetables, raisins, and cheese, wrapped in aluminum foil, and steamed to perfection. It’s a festive dish often served during special occasions and holidays. Unlike Western meatloaf, embutido is typically steamed instead of baked and often includes hard-boiled eggs and sausages for added flavor.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 pound ground pork
- 1 large onion, minced
- 1 large carrot, minced
- 1 red bell pepper, minced
- ¾ cup sweet pickle relish
- ⅔ cup raisins
- 1 ½ cups shredded sharp cheddar cheese
- 3 eggs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups breadcrumbs
- 4-5 cups water (for steaming)
- Optional: 3 Vienna sausages or hotdogs, sliced lengthwise
- Optional: 2 hard-boiled eggs, quartered
Instructions
- In a large mixing bowl, combine the ground pork, minced onion, carrot, red bell pepper, sweet pickle relish, raisins, shredded cheese, eggs, salt, and black pepper. Mix thoroughly until all ingredients are well blended.
- Add the breadcrumbs and continue mixing until the mixture is well combined.
- Prepare sheets of aluminum foil (12x10 inches). Scoop a portion of the mixture onto each foil sheet and shape it into a log.
- If using, place the sliced sausages and hard-boiled eggs in the center of each log. Roll the foil to form a cylindrical shape, ensuring the ends are tightly sealed.
- Arrange the wrapped embutido in a steamer. Pour water into the steamer and bring it to a boil. Steam the embutido over medium heat for 45-60 minutes.
- Remove the steamed embutido from the steamer and let it cool. Once cooled, refrigerate for at least 2 hours to firm up before slicing.
- Serve the embutido cold, or fry the slices for a crispy exterior. Pair with rice and banana ketchup or sweet chili sauce.
Tips and Notes
- Substitutions: Ground beef or chicken can be used instead of pork, though pork is traditional.
- Storage: Embutido can be frozen for up to a month. Thaw before frying or reheating.
- Optional Additions: Pineapple chunks or tomato sauce can be added for a tangy twist.
- Cooking Method: While steaming is traditional, embutido can also be baked at 350°F for 1 hour if preferred.
FAQ
Can I skip the breadcrumbs?
Yes, you can omit breadcrumbs, but they help bind the mixture. Alternatively, use crushed crackers or cooked rice.
Is embutido served hot or cold?
It can be served either cold or fried. Cold embutido is sliced and served as-is, while frying adds a crispy texture.
Can I bake embutido instead of steaming?
Yes, baking is an alternative method. Bake at 350°F for 1 hour, or until the internal temperature reaches 165°F.
What’s the difference between embutido and morcón?
Embutido is steamed pork meatloaf, while morcón is a beef roulade stuffed with sausages, eggs, and pickles, cooked by frying and stewing.
Can I freeze embutido?
Yes, steamed embutido can be frozen for up to a month. Thaw before frying or reheating.
Related guides
- Bicol Express: Classic Filipino Recipe
- Crispy Pata Recipe: A Complete Guide to Filipino Deep-Fried Pork Leg
- Dinakdakan: A Creamy and Tangy Filipino Pork Dish
- Filipino Lechon: Whole Roasted Pig
- Lechon Kawali Recipe: Crispy Filipino Pork Belly