Embutido is a type of meatloaf prepared Filipino style. Though a well known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store.For those of you who want to enjoy the naturally prepared Embutido, this is the recipe to go for. My version (or should I say my Mom’s :) ) focuses more on giving this dish the wonderful taste and aroma that can’t be found in commercialized Embutido. You can serve this as a cold cut or you can even fry it after steaming. Do whatever you want but don’t forget to put the Banana Catsup on the side. I like to eat Embutido either warm or cold. I eat this as n appetizer (cold cut) when cold, while I treat this as a main dish eaten with white rice when warm. If you are still intimidated to make this yourself, you should try watching the video for you to see how you can easily prepare this just by yourself. I am sure that you can successfully prepare this delicious embutido on your first attempt.
Pork Embutido
Prep time:
Cook time:
Total time:
Yield: 6 to 8 Servings
Ingredients
1-1/2 pounds ground pork
1 cup crushed pineapple, drained
1 small onion, peeled and chopped
1 large carrot, peeled and shredded
6 eggs
3 pieces vienna sausages, cut into four lengthwise
1 cup raisins
¼ cup banana ketchup
2 teaspoons salt
1 teaspoon pepper
cooking oil
Instructions
In a saucepan, bring enough water to cover eggs to a boil and then reduce heat to a simmer. Gently lower 3 of the eggs into the water and cook for about 10 to 15 minutes. Remove eggs and transfer to a bowl of iced water. Crack shell, peel and quarter each egg lengthwise.
In a small bowl, beat the remaining three eggs.
In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until limp.
In a large bowl, combine ground pork, carrots, sauteed onions, ketchup, crushed pineapple, raisins, beaten eggs, salt and pepper. Mix well until evenly distributed.
On center of a 12-inch aluminum foil, spread ⅓ of the pork mixture creating a rectangular shape. Arrange sliced eggs and vienna sausages on top and 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. Repeat with remaining pork mixture.
In a roasting pan, add about 2 inches of water. Arrange foil-wrapped pork mixture on a roasting rack and position rack on top of water-filled pan. Bake in a 375 F oven for about 50 to 60 minutes or until juice runs clear when pork rolls are pierced with a knife. Allow to cool before peeling foil.
In a pan, heat about 1 inch of oil. Add embutido and cook, turning occasionally, until lightly browned on all sides. Let stand for about 5 minutes before slicing into desired thickness.
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