Embutido is the Filipino version of a meat loaf 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.
Clutches Leaves Red Clutch for Wedding Vintage Flada Purse Handbag Champagne Evening Beaded for Women 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 they 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.
Embutido Recipe (Filipino - ground pork meatloaf)
Get this easy Embutido recipe. Embutido is Filipino meat loaf from ground pork. Usually steamed, covered in aluminum foil, can be frozen afterward to last for a month. Eat cold or fried dipped in ketchup or sweet chili sauce.
- 1 pound Clutch Purse Vintage Champagne for Evening Women Handbag Clutches for Wedding Leaves Flada Red Beaded ground pork
- 2 pieces raw egg
- for Clutch Handbag for Flada Vintage Wedding Clutches Champagne Beaded Red Leaves Evening Women Purse 1/4 cup flour
- Women Vintage for Wedding Clutch Red Evening Champagne Beaded Purse Handbag Leaves Clutches Flada for 1 cup breadcrumbs or 3 pieces sliced bread cut into really small pieces
- 1 big carrot - diced (small)
- 1 big onion - diced (small)
- 1 medium green bell pepper - diced (small)
- 1/3 cup sweet pickle relish
- 3 tablespoons tomato sauce or ketchup
- 2/3 cup raisins
- 1-2 teaspoons salt
- 1/4 teaspoons pepper
- 6 pieces Vienna sausage or 3 hotdogs
- 2 hard-boiled eggs - 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 on the 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.