Embutido is a Filipino style of meatloaf. This filipino food dish is one of the favorite filipino dish that my hubby loves to eat. He even consumes the whole wrap of embutido in a single setting. My kids love also the embutido especially with the portion of hard-cooked eggs and sausages.
They said that “embutido” means that it is wrapped with the skin of the pig’s intestines. But this embutido is just wrapped with an aluminum foil because my family especially my hubby doesn’t like to eat food that contains internal organs of the animals.
Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce. As for me, my favorite is the sweet chili sauce while my kids love to dip it with ketchup. Hmm…delicious… Enjoy!!!
- 1 lb. ground pork
- 1/2 cup finely chopped carrots
- 1 cup (6 slices) finely chopped (sweet or cooked) ham
- 3 tbsp. minced green bell pepper
- 3 tbsp. minced red bell pepper
- 1/3 cup sweet pickle relish
- 1/4 cup raisins
- 3 whole eggs
- 1/2 cup grated cheddar cheese
- dash of liquid seasoning
- salt & pepper, to taste
- 1 tbsp. cornstarch
- slices (wedges) of hard-cooked eggs (see recipe)
- slices (wedges) of Vienna sausage
- aluminum foil, 10″ x 12″ sizes
Cooking Procedures :
- Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
- In a bowl, combine all the ingredients and mix until well blended.
- Divide the mixture into 2 to 4 portions (depending on how many you want to make).
- Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
- 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. 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.
- Let it cool and slice into rings. Serve with your favorite catsup or sauces.
- Refrigerate unused embutido.
i want to be part of your site.thenx
We tried the recipe. It was very good. We did not have sweet ham – substituted hotdogs instead. Also, we will try using canned pimientos next time. Very good taste! Thanks for posting.
I really want to learn to cook and by posting all your filipino food recipes, it gives me great help because sometimes I miss the food back home and now I can do it in my own kitchen here. I learned a lot from you and I really appreciate it.
thank you for this recipe! I’ll try to cook this one for my brother, he’s requesting this one for this week. Thank you. ^^
to “tan”.. this liquid seasoning i think is any other kind of liquid seasoning like “knorr liquid seasoning” 😀
Dash of liquid seasoning is like Knorr seasoning or Maggie seasoning. It comes in a small dark bottle with a long pointed neck. Label is coloured green and yellow for Knorr, and yellow and red for Maggie. Hope this helps.
one of my favorite dishes..i’ll try to do this recipe and will let you know the results. thanks a lot for sharing.
thanks for posting this, i want to cook and follow your recipe but i dunno this “•dash of liquid seasoning”?
its maggi liquid seasoning i think. . . =)
Or Knorr Liquid Seasoning…
one of my favorite… so thanks a lot for sharing your recipe
embutido is one of fav dish. thanks for the share
i try to make this special embutido & sell it to my officemate & neighbour
This is for miss Gloria Torello. I f you don’t have steamer you can cook it in the oven too.
i want to cook embutido but i cant coz i dont have steamer,hahah!!:-)
I made 5 rolls in total, gave one to my father-in-law ( he called within minutes to tell my fiancee how wonderful it was) and I gave one to my mother-in-law (who owns her own filipino restaurant – she called quick, too). They said the taste, texture, and colour was just as it should be – as if it had been made in the Philipinnes! But I made this dish for the first time, here in Canada – and I’m pure Canadian. It made me very proud that I could do MY filipino family proud!
Thanks so much for the recipe – it’s our new family favorite and will stay with us forever.
thanks for the recipe…I love this embutido
I love this so much everytime I will go back to Philippines I request my family to have this & in any occassion….Thanks alot for this recipe …will try to do it by myself.
oh..i really love this dish but dont know how to make it.thanks so much for the easy to follow recipe.keep it up
I really love embutido. This is one of my favorite filipino recipe ever. Any celebration will no be complete without embutido.
i relly dont know how to cook this…..i only learn from this thing….embutido is my grandpa’s fav. food he ate this embutido…
I don’t know how to cook… i only learned when i move to Australia to be with my husband. Thanks for this recipes that easy to follow.
This is one Filipino dish I miss so much since moving to Europe! I’ll just have to make it myself. Thanks for the easy to follow recipe!