Embutido is a steamed Filipino style meatloaf that is often served at parties, special occasions or weekday treats. Just like Pork Pochero, this is enjoyed by many households throughout the Philippines. This dish is either processed, which you can buy in most markets and groceries or homemade. People even make a living by selling their own version of this Filipino dish.

Embutido on a plate
Embutido – Filipino style meatloaf.

There is no easier way to prepare Pork Embutido than steaming it. Then you can either fry it or heat it in a microwave before serving. You can even serve it cold but make sure to always accompany it with ketchup or sweet and spicy sauce.

embutido and dipping sauces

The traditional recipe for the dish lists caul fat (also called leaf lard; sinsal, in Filipino) among the essential ingredients. But nowadays it’s difficult to ready-to-buy caul fat since hog raisers sell directly to manufacturers. Others use ground chicken instead of pork to give variation to the dish. This recipe is a basic one so you can experiment with other ingredients as well. But one thing to remember is to have fun and keep on trying until you achieved the one that you can say “This is it!”

embutido pinterest

The secret ingredient is always LOVE

Tips for Embutido

  • If you don’t like steaming your food, you can bake the imbutido by preheating oven to 350 degrees F (175 degrees C) then baking it for 1 hour.


There is no easier way to prepare Pork Embutido than steaming it. Then you can either fry it or heat it in a microwave before serving.
Prep Time20 mins
Cook Time1 hr
Resting time30 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Filipino
Keyword: embutido, filipino meatloaf, pork embutido
Servings: 4 rolls/pieces
Author: Mia


  • 1 kilo half lean ground pork 1/2 lean and 1/2 fat
  • ¼ cup bell pepper
  • ¼ cup sweet pickle relish
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • ½ cup carrots cut in small cubes
  • 1 large onion minced
  • 1 tbsp garlic powder or 3 cloves fresh garlic finely chopped
  • 1 large egg
  • ¼ cup raisins soaked in water first


  • In a large mixing bowl. Mix all ingredients until well blended NOTE: you can bake 1 tbsp of the pork mix in the oven to check if you need to adjust seasoning.
  • Let rest for ½ hour to marinate
  • Prepare 6 to 7 pieces of foil . Lay a piece of square foil on a flat surface and place around 250 grams of the pork mixture onto the center of each foil.
  • Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
  • Place the embutido in a steamer and steam for an hour.
  • Let it cool and slice. Serve with ketchup or your favorite sauces. Bon Appetit!


Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.


  1. How long is the shelf life of embutido when placed in the freezer?

    1. Author

      Hi J. Anne,
      It can last for 1 to 2 months in the freezer.

  2. When steaming, can I pile them up or do they have to be strictly not in contact with each other?

    1. Author

      Hi Meg,
      Yes you can stack them up but change their placement halfway while steaming for an even cooking. Hope this helps. Goodluck!

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