Embutido is a Filipino-style meatloaf made with ground pork, shredded carrots, or sweet pickle relish, and raisins. The meat mixture is rolled around hard-boiled eggs and hotdogs or sausage into a cylindrical log and wrapped tightly in foil.
The foil-wrapped meatloaves are then steamed or baked in a water bath until cooked through and set. They can be served cold or lightly-fried until golden brown
Embutido is a type of meatloaf prepared Filipino style.
- 1 kg pork giniling (ground pork)
- 1/4 cup raisins
- 30 gr oyster sauce
- 6 gloves garlic
- 1 pc bell pepper
- 3 tbsp ketsup
- 1 pc carrot
- 1 medium onion
- 2 tbsp pickles
- 1 cup bread crumbs
- 1 cup milk
- kinchay optional
- 2 tbsp butter melted
- 4 pcs raw egg
- 3 pcs boiled egg
- 4 pcs hotdog
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1 tbsp sugar
- cheese optional
In a medium bowl, combine beaten eggs, milk and breadcrumbs. Set aside.
In a separate large bowl, combine ground pork,garlic, onion, pickles, bell pepper, raisins, salt, pepper, sugar, ketsup, oyster sauce,kinchay and the beaten eggs mixture.Mix well until evenly distributed.
On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a rectangular shape. Arrange sliced eggs and hotdogs in the middle of pork mixture. Carefully roll mixture to form a log of about 3-inch in diameter. Wrap the foil around the meat and crimp ends of foil to seal tightly. Double wrap roll with foil. Repeat with remaining pork mixture.In a
In a steaming pan, add about 2 inches of water. Arrange foil-wrapped pork mixture on the steamer and position rack on top of the water-filled pan. Steam for about 50 to 60 minutes or until juice runs clear when pork rolls are pierced with a knife. Let stand for about 8 to 10 minutes before opening foil.
°In a pan, heat about 1 inch deep of oil. Add embutido and cook, turning occasionally, until lightly browned on all sides. Let stand for about 3 to 5 minutes before slicing into desired thickness. Serve hot.
You can also use air fryer at 160deg C for 10 minutes.