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.
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.
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!”
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.
- 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!