Pork Embutido

Pork Embutido is the Filipino meatloaf made by ground pork, carrot, eggs, bread crumbs, bell pepper, evaporated milk, sweet pickles, raisins, onions, garlic, hotdogs, cheese pepper and margarine. A little twist in this recipe is a drizzle of condensed milk and some grated cheese to elevate its sweet and savory flavor. The embutido is commonly sold in thick logs, still wrapped with aluminum foil, and is either enjoyed steamed or fried.

PORK EMBUTIDO RECIPE

Ingredients:

• 1 kilo ground pork
• 1 large carrot (chopped or diced)
• 4 large eggs
• 1 ½ cup breadcrumbs
• 1 large bell pepper
• ½ cup evaporated milk
• ½ cup grated cheese
• ⅓ cup raisins
• ¼ cup sweet pickle relish
• 1 medium onion (chopped)
• 5 cloves of garlic (chopped)
• salt and pepper to taste
• hotdogs (for filling)
• hard boiled eggs (for filling)
• margarine (for greasing)

Directions:

1. Crack the eggs in a bowl.
2. In a separate large bowl, combine the ground pork, chopped carrots, onions, garlic, red bell pepper, sweet pickle relish, raisins. Sprinkle some salt and pepper. Add the breadcrumbs and the eggs.
3. Add our secret ingredients, the evaporated milk and the grated cheese. Mix thoroughly until well combined. 
4. Do a taste test by frying a small portion. Adjust the taste as needed.
5. Once you are satisfied with the taste, get an aluminum foil and grease it with butter or margarine. Add large scoop of the meat mixture and spread it a little. Add some sliced hotdogs and hard boiled egg slices. Roll gently and form it into a log. Do these steps with the rest of the ingredients.
6. Arrange the embutidos in a steamer. Let this cook for 1 hour using high heat. After cooking, remove them from the steamer and the let them cool down a bit. Refrigerate for at least 4 hours before frying.
7. Unwrap the embutido and fry them gently in shallow oil. Flip them a few times to cook all sides.
8. Transfer the embutido to a serving plate. Enjoy this together with some hot steaming rice. Yum!

WHAT IS A PORK EMBUTIDO?

Embutido is a type of sausage adapted from the Spanish cuisine. Unlike other sausages, embutido is characterized with its thick and log-like appearance. This dish is also enejoyed in other countries like Spain, Portugal and South American countries.

During the Spanish colonization, they have introduced differnet types of sausages in the country including chorizo, longganisa and embutido. The word “embutido” is the Spanish term for “dry sausage”. The embutido is cooked by wrapping them first in aluminum foil and then steaming or baking. Some people also like it fried.

PORK EMBUTIDO

During the lockdown, I noticed a lot of people from social media who sells embutido. With the ingredients used in this thick and large loaf of meat, no wonder why a lot of people buy embutido even at a high price. The classic embutido are oftenly sold in markets or private individuals who make them. There is also the commercialized type of embutido which are sold in groceries, but this type of embutido has a texture which can be compared to the usual canned meatloaf.

If you want to have a taste of the classic embutido, it is important to know how to make one. Sadly, embutido is not really common nowadays. Since making an embutido is usually done in large batches, you do it either for an occasion or for business. Embutido is actually a great business idea if you still havent have one. Use this recipe and your embutido will surely be a great hit!

If you wanna know how to make embutido at home, read and follow the simple steps below. Happy cooking!

HOW TO MAKE EMBUTIDO

Compared to how much it is sold, making an embutido is actually super easy. Usually, embutido is made in large batches, so make sure to enjoy the whole process of it!

Unlike other meat loafs, the ingredients comprising an embutido is the most important. You may compare the ingredients with the one used in a lumpia filling, but take note that the embutido needs to be binded using some ingredients. 

Ground pork is the usual meat base for embutido but you can also try this recipe with ground beef or chicken. For the vegetables, you can simply include carrots, bell peppers, onion and garlic, but feel free to add any veggie you like. For a large batch, I recommend you to use a food processor or a multi-chopper. Note: If you are not a fan of raisins, you have the option not to add some (but raisins add color and a little fruity sweetness to it.

Simply combine all the ingredients and use the egg and breadcrumbs as a binder. Add the beaten eggs slowly to make sure to add the eggs little by little to prevent the mixture become too mushy. Unlike other traditional embutido recipes, I added a little twist to this one by drizzling a little condensed milk and some grated cheese (you can do mixture a cheddar cheese, mozzarella and parmesan cheese if you like).

Remember that once you cook the embutido, you cannot adjust the taste anymore (unless you add condiments as dip). So before you start placing the embutido mixture in the foil, do a taste test first by frying a small portion. When you are satisfied with the taste, let’s start the rolling and wrapping of the embutido.

Wrapping and rolling the embutido is similar to making lumpia, but instead of lumpia wrapper, we are using aluminum foil. Grease the foil with some oil or butter, and then add a scoop of the embutido mixture. To have a fun surprise in the middle when cut, add some egg slices and hotdogs. Optionally, you can also add some cheese slices in it. Roll the aluminum foil into a thick log. Instead of folding the foil inward, roll the sides tightly, just like a candy. This step may take a while to finish, so make sure to have someone work them with you! You can do this as a bonding experience with your family.

The last part would be steaming the embutido. Since these logs are thick and large, either steam them in batches or use a large steamer. Before adding the embutido, make sure that the water is already boiling. Steaming the embutido may take up to an hour.

Frying the embutido is optional. But if you want the crust to be a little crispy, you can fry them a little just to brown the crust. Slice them into serving portions before transferring to a serving plate.

Embutido is fun to eat as it is, but is best to be eaten alongside hot steaming rice. Yum!

Pork Embutido Recipe in Tagalog

Mga Sangkap:

• 1 kilo giniling na baboy
• 1 malaking carrot (hiniwa)
• 4 malalaking itlog
• 1 & ½ tasang breadcrumbs
• 1 malaking bell pepper
• ½ tasang evaporated milk
• ½ tasang grated cheese
• ⅓ tasang raisins
• ¼ tasang sweet pickle relish
• 1 sibuyas (hiniwa)
• 5 butil ng bawang (hiniwa)
• asin at paminta
• hotdogs (pang filling)
• nilagang itlog (pang filling)
• margarine (pang brush)

Paano Lutuin:

1. Basagin ang mga itlog at ilagay sa isang bowl.
2. Sa isa pang malaking bowl, paghaluin ang giniling na baboy, carrots, sibuyas, bawang, red bell pepper, sweet pickle relish at raisins. Timplahan din ito ng asin at paminta. Sunod na ilagay ang breadcrumbs at itlog.
3. Ilagay ang secret ingredients, ang evaporated milk at grated cheese. Haluin ito ng mabuti.
4. Magprito ng konti at tikman ang embutido. Iadjust ang lasa kung kailangan.
5. Kapag okay ka na sa lasa, kumuha ng aluminum foil at pahiran ito ng butter o margarine. Maglagay ng malaking scoop ng embutido mixture at ikalat ito ng konti. Maglagay ng hiniwang hotdog at nilagang itlog sa gitna nito. I-roll and foil ng dahan dahan. Gawin ang mga steps na ito sa iba pang ingredients.
6. Iayos ang mga embutido sa steamer. Lutuin ang mga ito ng isang oras gamit ang malakas na apoy. Alisin ang mga ito sa steamer at palamigin muna bago ilagay sa ref. Palamigin ito sa ref ng 4 na oras bago iprito.
7. Alisin ang aluminum foil at iprito ito ng konti. Baliktarin ito ng ilang beses para maluto ang ibang side.
8. Ilipat ang embutido sa serving plate. Ihain ito kasama ng mainit na kanin. Yum!