Embutido is the Filipino version of a meatloaf using ground pork meat. It is usually served during special occasions like Fiesta, birthdays and of course at holidays. The name itself has spanish origins that refer to cured sausages but Filipino Embutido is something different. It is usually wrapped in aluminum foil and then steamed. I tried baking them once but I have to say that the steamed version tastes better and has the better texture than the baked one.
A special embutido have sausage and hard-boiled egg in the middle but you can leave them out and it will still taste great. After being steamed, they can be frozen and then can last at least a month. Embutido can be eaten cold but I personally prefer to fry them before eating served with hot steamed rice dipped in ketchup or sweet-chili sauce.
- 500 g ground pork
- 2 pcs raw egg
- ¼ cup flour
- 1 cup of bread crumbs or 3 pcs sliced bread cut into really small pieces
- 1 big carrot, diced (small)
- 1 big onion, diced (small)
- 1 medium green bell pepper, diced (small)
- ⅓ cup sweet pickle relish
- 3 Tbsp tomato sauce or ketchup
- ⅔ cup raisins
- 1-2 tsp salt
- ¼ tsp pepper
- 6 pcs
viennasausage or 3 hotdogs
hard boiledeggs, each cut into 4
- Put all ingredients, except the last 2, in a large bowl.
- Mix everything together using your hand to make sure that all is well incorporated. Set aside.
- Cut 2 pieces of aluminum foil about 12 inches long each. Take half of the meat mixture and flatten it on of the foil, covering about a half. Don't forget to leave some space at the ends, about 2 inches each side.
- Place the sausages and hard boiled eggs
onthe middle of the flattened meat.
- Roll the foil so that the meat forms a cylinder or log, locking the sausage and egg in the center. Twist the ends of the foil to lock.
- Steam for 50-60 minutes.