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.
In terms of storage, you can freeze embutido and it will last for a month. Make sure that you thaw it by exposing in room temperature for a couple of hours; do not microwave as it will react with the aluminum foil.
Try this delicious Embutido recipe and let me know what you think.
Embutido
Ingredients
- 2 lbs. ground pork
- 12 pieces vienna sausage or 6 pcs hotdogs cut in half lengthwise
- 3 hard boiled eggs sliced
- 1/2 cup sweet pickle relish
- 1/2 cup tomato sauce
- 2 raw eggs
- 2 cups cheddar cheese grated
- 1 cup red bell pepper minced
- 1 cup green bell pepper minced
- 1 1/2 cup raisins
- 1 cup carrots minced
- 1 cup onion minced
- salt and pepper
- 1 to 1 1/2 cups bread crumbs made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.
Instructions
- Place the ground pork in a large container
- Add the bread crumbs then break the raw eggs and add it in. Mix well
- Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
- Add the raisins, tomato sauce, salt, and pepper then mix well.
- Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
- Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
- Roll the foil to form a cylinder — locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
- Place in a steamer and let cook for 1 hour.
- Place inside the refrigerator until temperature turns cold
- Slice and serve. Share and Enjoy!
Cory says
Can you help me know what I’m doing wrong. Why dies it fall apart when slicing it to fry. I have tried everything from frying whole then slicing or slicing first then frying. I also sliced when it was a bit frozen which work but when frying it still falls apart.
Vanjo Merano says
Try reducing the amount of breadcrumbs next time.
Erlinda Powders says
For slicing- use a sharp knife the steak knife. ALso I do not use bread crumbs. Try to use 2 spoons of flour. This will help you to slice it neat.
Mina says
Thanks for the recipe. Same recipe as what i’ve learned from my grandma except that I put green beans and spring onions on our recipe. Next time , I’m gonna put tomato sauce in my embutido becuase its new to me.
Susan Bautista says
My first time making Embutido. I skip the raisin, cause my husband don’t like. Thank you for sharing your recipe on line. Panlasang Pinoy is a popular website to learn how to make fililpino dishes. We like all your recipe and you tube shows.
jane melendrez says
another version of embotido . the one i always cook has chorizo bilbao, green peas , pineapple juice and sliced salted egg. this version will make a delicious embutido but with lesser expenses ..
Archielyn Reli says
Sa 2lbs po ba n ground pork mga anong dami nf salt ang kailangan ?
khris says
which is better hotdog or sausage?
Vanjo Merano says
I prefer hotdogs or beef franks.
Joann says
I tried this recipe twice and it tastes great!
maricar says
in the absence of sweet pickle relish, what can i replace it with?
rina says
thanks for this recipe. I am about to go shopping for ingredients…i ‘m excited to cook it myself.. hopefully same taste as yours..
Vanjo Merano says
Well done, Cecille! You are welcome.
Vanjo Merano says
Thanks for the feedback, Rose.
aj says
Hi, I wanted my kids to try this and ur morcon recipe. But my son is allergic to egg (and nuts) so what can I use as a subs for egg? if there is any…..thanks
Vanjo Merano says
You can omit the eggs, AJ.