Embutido (Meatloaf – Filipino Style)
I’ve tried making Embutido twice already. I was happy the first time, but happier the second time. =) I did all the chopping manually the first time, but because my loving hubby gifted me a really good food-processor for my birthday last year, making it the second time around makes it a lot easier and I would say, much more flavorful.
If you’re planning to buy 1, I recommend this Kenwood Multi Pro Compact 750W Food Processor.
Steamed Embutido
Fried Embutido
INGREDIENTS:
750g minced pork
1/2 cup finely chopped sweet or cooked ham
2 medium onions
2 garlic cloves
1 red bell pepper
1 green bell pepper
2-3 medium sized carrots
1/4 cup raisins
3 tbsp. sweet pickle relish
1/4 cup grated cheese
1/2 cup bread crumbs
2 tbsp. Knorr Seasoning
salt & pepper (trust your instinct on how much to put… LOL)
3 eggs (for the mixture)
4 eggs, boiled and sliced into wedges
about 4 hotdogs or sausages, halved or whole (I’ll use whole hotdogs/sausages per log next time)
Kitchen Foil about 10-12 inches wide
Makes 5 logs
METHOD:
1. Prepare a steamer, if you have one. Alternatively, prepare a baking pan half filled with water and make sure the wire rack won’t touch the water when placed and preheat the oven to 180°C/350°F.
2. If you have a food processor, just pop all the veggies in and voila! Done! LOL… But believe me, it’ll spare you from a lot of chopping and juices from the veggies give more flavor to your embutido. Pop into your food processor the following: onions, garlic, bell peppers (both colors) and carrots. If you have to manually chop these veggies, I would suggest that you chop them all very finely.
3. Use a huge bowl so that you’ll have more room for mixing. Combine everything together except the egg wedges and hotdogs/sausages. Mix well.
4. On the kitchen foil, flatten the mixture about 4 inches in width, 8-10 inches in length and about 1/4 inch thick. I want my embutido about 2 to 2 1/2 inches in diameter when rolled. It’s looks nicer when cut. Place the hotdog/sausage over the mixture covering the 8-10 inches length forming a straight line and the egg wedges parallel to it. Then hold the edge of the foil and roll over to cover the eggs and hotdogs/sausages, sealing both ends. Make sure that it’s tightly packed. Do the same with the rest of the mixture.
5. Place the embutido in a steamer and steam for an hour. I learned the trick of putting rice grains over the logs from my grandmother, when the rice grains are cooked, it means the embutidos are cooked already. When you opt for an oven, place the logs over the wire rack and cover with foil. Make sure that steam won’t escape from the pan and steam bake for about an hour.
6. When cooked, let it cool and slice into rings. Freeze the remaining embutido and you can fry or re-steam for another serving. And don’t forget to cut from frozen before re-cooking. Dip in your favorite catsup or sauces.
Hhhhmmmm…. I’m sure you’ll love this. A classic favorite in Filipino gatherings. Enjoy!
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thanks for posting this. I made one before and husband loves it,unfortunately,I forgot my recipe.
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wow..i liked both the idea of making Embutido and purchasing a food processor ahaha! Thanks for sharing AC! More to come!
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this is very informative post…i love to know how to make embutido and you just granted my request sis:) I'm updating my blogroll and I added your blog na sis.
Thank you so much for agreeing that you'll be my referral sa contest. See you around:)
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ang dami namang sangkap neto, sus..pano ko ba to gawin? ang tyaga mo. gusto ko tong gawin sa bday ni Roan, eh ang dami namang work. whahhh!
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This is an awesome looking site! I adore cooking!
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