Recipe for Philippine Embutido – Filipino-Style Meatloaf

Embutido is a Filipino-style meatloaf shaped like sausages and packed on with lots of meaty goodness – slices of hardboiled eggs, chunks of hotdogs or sausages, and ground pork.

In the Philippines, embutido is either served as appetizers for drinking beer or as a main course that goes rather well with hot steamed white rice.

It is often dipped in special kinds of sauce like sweet chili sauce or even in plain old banana ketchup, lending embutido a sugary taste that hardly fails to delight the Filipino tastebuds.

While the word “embutido” generally conjures images of packaging in pig’s intestinal skin, in the Philippines, embutido is conveniently packed in silver aluminum foil.

The packaging lets Filipinos freeze unused embutido and eat it for the next day.

It also lets Filipino conveniently pack it for lunch or out-of-town trips.

In many parts of the world that were influenced by Spain and Portugal, the term embutido often refers to hashed meat seasoned with herbs and spices.

Embutido in those places are packed in the skin of a pig’s intestines.

This kind of embutido can also be found in the Philippines.

Local specialties like the Filipino longganisa are placed under this general embutido sorting.

However, embutido – the one packed in aluminum foil – should not be confused with longganisa or other embutido packed in pig’s intestinal skin.

They have different flavors, ways of ways of preparations, and packaging.

Ingredients for Embutido

• bread crumbs – 2 cups
• carrots – 1 ½ cup; minced
• cheddar cheese – 2 cups; grated
• eggs – 2 pieces; raw
• eggs – 3 pieces; hard-boiled; sliced
• green bell pepper – 1 cup; minced
• hotdog or vienna sausage – 10 pieces; cut in tidbits
• onion – 1 cup; minced
• pepper
• pickle relish – ½ cup
• pork – 2 pounds; ground
• raisins – 1 cup
• red bell pepper – 1 cup; minced
• salt
• tomato sauce (optional) – ½ cup

Tools for Making Embutido

• aluminum foil
• mixing bowl
• steamer

Instructions for Preparing Embutido

1. In a large mixing bowl, put in ground pork.
2. Add in bread crumbs.
3. Pour in raw eggs.
4. Mix everything thoroughly.
5. Pour in tomato sauce (optional).
6. Mix everything thoroughly.
7. Place carrots, cheddar cheese, onion, pickle relish, raisins, as well as red and green bell pepper.
8. Season with salt and pepper.
9. Mix everything thoroughly.
10. Flatten aluminum foil.
11. Place the mixture in aluminum foil.
12. Flatten the mixture in the foil.
13. Spread out hardboiled eggs across the mixture.
14. Spread out hotdogs or Vienna sausage across the mixture.
15. Roll the aluminum foil with the mixture inside to make cylindrical shapes.
16. Lock the ends of the aluminum foil to keep the mixture inside from seeping.
17. Place the foil with mixture in a steamer.
18. Cook for 60 minutes.
19. Let the foil with mixture cool down.
20. Refrigerate.
21. When ready to be cooked, unfreeze the mixture and remove from the foil.
22. Pan-fry the whole mixture.
23. Once it is fried, slice the embutido.
24. Serve embutido with your favorite dip.

That’s it! Enjoy your home-cooked Philippine embutido!

Copyright © 2012 Kerlyn Bautista

All Rights Reserved

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