Filipino Embutido

I’ve never been the type of girl to eat daintily. Coming from the South it is considered “gauche” to stuff your face with food, especially if you are female. My parents drilled manners into my head from an early age but somehow I missed the memo about portion control, and thus the “Embutido Incident” of 2013 occurred. I was visiting my mother-in-law for the weekend and she prepared this Filipino-style meatloaf. Now let me pause and let my inner “Southern Belle” squeal a bit here. I love meatloaf. No, seriously. When I was a teenager and living in Georgia, one of the fondest memories I have is making meatloaf with my parents. I would help sprinkle the breadcrumbs, or put in just enough ketchup. In fact, I bet that I can make a meatloaf half-asleep. (Though I don’t think I’ll try πŸ˜‰ ).

Anyway, so there I was in my mother-in-law’s kitchen in front of a plate of freshly prepared embutido. Unlike Southern American meatloaf, embutido takes everything that Americans know about it… and turns it on its head. First off, in America a meat loaf is literally a 1-2 pound loaf of meat. It’s a big loaf! In the Philippines, embutido is a smaller, slender loaf. And from there, everything gets really different. Every Filipino has their own version of embutido, just as every American has their own “secret ingredient” to meatloaf. (More on mine to come in a future post!). My mother-in-law swears by hot dogs, eggs, peas, and cheddar cheese.

I looked at the sliced rounds with bits of chopped up hot dog and cheese inside and stared slack-jawed. I had never seen anything like it! But I am not one to shy away from new food so I took a bite… and it was amazing! She paired it with garlic fried rice and I was melting off my chair with every bite. And so I ate… and ate…. and ate! When my mother-in-law turned back around from the stove she blinked in shock. My husband came in and chuckled saying, “Ma, you forgot to cook for the barangay (the neighborhood)!”. I blushed at my over-indulgence. Lesson learned and I still owe her a freshly made embutido.

Last night I finally mustered the courage to make this Filipino-style meatloaf and it brought back all the funny memories. I hope you enjoy this recipe as much as I do, and don’t forget to cook extras. You never know who will be stopping by! πŸ˜‰ Have a wonderful day everyone!

Embutido
Embutido

Filipino Embutido

Courtesy of: Vanjo Merano, panlasangpinoy.com

Serves: 6

Ingredients:Β 

  • 2 lbs. ground pork
  • 12 pieces vienna sausage or 6 pcs hotdogs, cut in half lengthwise
  • 3 hard boiled eggs, sliced
  • Β½ cup sweet pickle relish
  • Β½ cup tomato sauce
  • 2 raw eggs
  • 2 cups cheddar cheese, grated
  • 1 cup red bell pepper, minced
  • 1 cup green bell pepper, minced
  • 1Β½ cup raisins
  • 1 cup carrots, minced
  • 1 cup onion, minced
  • salt and pepper
  • 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:Β 

  1. Place the ground pork in a large container
  2. Add the bread crumbs then break the raw eggs and add it in. Mix well
  3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
  4. Add the raisins, tomato sauce, salt, and pepper then mix well.
  5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
  6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
  7. Roll the foil to form a cylinder β€” locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
  8. Place in a steamer and let cook for 1 hour.
  9. Place inside the refrigerator until temperature turns cold
  10. Slice and serve. Share and Enjoy!

 

 

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7 Comments »

  1. I love making so many of these and storing them in the fridge when I’m too lazy too cook. Thanks for sharing this recipe! We also prepared this recently and we are planning to share this in our blog also πŸ™‚

    Liked by 1 person

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