Embutido

 

Filipino Embutido (Steamed Meatloaf) Recipe

Servings: 8-10

Prep Time: 20 minutes

Cooking Time: 1 hour

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Ingredients:

For the Meat Mixture:

• 2 lbs (900g) ground pork
• 1 cup carrot, finely chopped or grated
• 1 cup red bell pepper, finely chopped
• 1 cup green bell pepper, finely chopped
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup sweet pickle relish
• 1 1/2 cups raisins
• 2 cups grated cheese (cheddar or quick-melt)
• 1 1/2 cup breadcrumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)
• 1/2 cup evaporated milk
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup sugar(optional)

For the Filling:

• 12 hard-boiled eggs, peeled and quartered
• 12 pcs hotdog or sausage, sliced lengthwise

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Instructions:

1. Prepare the Meat Mixture:

   • In a large mixing bowl, combine ground pork, chopped carrots, bell pepper, onion, and garlic.
   • Add pickle relish, raisins, grated cheese, breadcrumbs, evaporated milk, and beaten eggs.
   • Season with soy sauce, salt, and black pepper. Mix everything thoroughly until well combined.

2. Assemble the Embutido:

   • Lay a large sheet of aluminum foil (around 12 inches long) on a clean surface.
   • Spread about 1 to 1 ½ cups of the meat mixture evenly on the foil, forming a rectangular shape.
   • Arrange a row of quartered hard-boiled eggs and hotdog slices in the center.
   • Carefully roll the meat using the foil, forming a log shape. Tightly wrap and seal the edges to prevent leaks.

3. Steam the Embutido:

   • Arrange the wrapped embutido logs in a steamer basket. Steam over medium heat for 1 hour.
   • Check for doneness by inserting a toothpick in the center—if it comes out clean, it’s done.

4. Cool and Serve:

   • Allow the embutido to cool slightly before unwrapping.
   • Slice into rounds and serve as is, or pan-fry for a crispier texture.
   • Enjoy with banana ketchup or your preferred dipping sauce!

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Pro Tips:

• You can add chopped ham or chorizo for extra flavor.
• If you don’t have a steamer, bake the embutido at 375°F (190°C) for about 45 minutes.
• Store leftovers in the fridge for up to 5 days or freeze for longer storage.