📝 About This Recipe
A beloved centerpiece at Filipino celebrations, Embutido is a unique, festive meatloaf steamed to perfection and often fried for a golden crust. This recipe combines savory ground pork with the sweetness of raisins, the crunch of water chestnuts, and a hidden surprise of hard-boiled eggs and Vienna sausages in the center. It is a masterful balance of sweet, salty, and umami flavors that captures the heart of Filipino hospitality.
🥗 Ingredients
Meat Base
- 2 lbs Ground Pork (80/20 lean-to-fat ratio for best moisture)
- 1 cup Breadcrumbs (panko or fine plain breadcrumbs)
- 2 large Eggs (beaten, used as a binder)
Aromatics and Flavorings
- 1 cup Carrots (very finely minced)
- 1/2 cup Red Bell Pepper (finely minced)
- 1 medium Onion (finely minced)
- 1/2 cup Sweet Pickle Relish (drained of excess liquid)
- 1/2 cup Raisins (whole)
- 1/2 cup Cheddar Cheese (finely shredded)
- 1/4 cup Tomato Ketchup (Banana ketchup is preferred for authenticity)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly ground)
The Core (Filling)
- 3 pieces Hard-boiled Eggs (sliced into wedges lengthwise)
- 1 can Vienna Sausage (4-5 ounces, drained)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, breadcrumbs, and beaten eggs. Mix thoroughly using clean hands or a sturdy spatula until the binder is well incorporated.
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2
Add the minced carrots, red bell peppers, onions, sweet pickle relish, raisins, and shredded cheese to the meat mixture.
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3
Pour in the ketchup and season with salt and black pepper. Mix until all ingredients are evenly distributed; the mixture should look colorful and vibrant.
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4
Prepare your foil sheets. Cut aluminum foil into 10x12 inch rectangles. You will likely need 3 to 4 sheets depending on the size of your rolls.
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5
Lay one sheet of foil flat. Scoop about 1 to 1.5 cups of the meat mixture onto the center and spread it into a flat rectangle, leaving about 2 inches of space from the edges.
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6
Place a row of Vienna sausages and a few wedges of hard-boiled eggs in the middle of the meat rectangle to create the 'core'.
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7
Carefully lift the edge of the foil and roll the meat over the filling to form a log. Roll the foil tightly around the meat, ensuring there are no air pockets.
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8
Twist the ends of the foil tightly (like a candy wrapper) to seal the meatloaf securely. Repeat with the remaining mixture.
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9
Prepare a steamer with enough water. Once the water is boiling, place the foil-wrapped logs in the steamer basket.
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10
Steam the Embutido on medium heat for 60 minutes. Check the water level halfway through to ensure it hasn't evaporated.
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11
Remove the logs from the steamer and let them cool completely at room temperature. For the best texture, refrigerate them for at least 4 hours or overnight to set the shape.
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12
To serve, you can slice them cold, or for a more traditional experience, unwrap and pan-fry the whole log in a little oil until the exterior is browned and crispy before slicing.
💡 Chef's Tips
To ensure the meatloaf doesn't fall apart, make sure to squeeze the foil tightly while rolling to compress the meat. If you don't have banana ketchup, regular tomato ketchup with a teaspoon of sugar works as a substitute. Finely mincing the vegetables is crucial; large chunks can cause the meatloaf to crumble when sliced. Always chill the Embutido before slicing; slicing it while hot will result in messy, broken rounds. You can substitute ground chicken or turkey for a lighter version, but add a tablespoon of oil to maintain moisture.
🍽️ Serving Suggestions
Serve warm with a side of garlic fried rice (sinangag) for a classic Filipino breakfast. Pair with a dipping bowl of sweet banana ketchup or a spicy vinegar dip. Serve alongside a fresh tomato and salted egg salad to cut through the richness. Accompany with a cold glass of calamansi juice or iced tea. Great as a sandwich filling in a soft pandesal roll for lunch.