I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.
Here is my Embutido recipe.
Ingredients:
2 pieces red pepper, minced finely
3 kilos ground lean pork
2 pieces carrot, grated finely
1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
6 eggs, beaten
200 grams raisins
300 grams pickle relish
3 onions, minced
1 1/2 tablespoon minced garlic
1 1/2 teaspoons ground black pepper
3 1/2 Tablespoons fine salt
7 1/2 Tablespoon sugar
2 1/2 Tablespoon worcestershire saice
3/4 cup cornstarch
Garnishing:
3 eggs hardboiled
5 pieces hotdog
4 pieces Vienna sausage
Procedure:
1. Combine all the ingredients except the garnishings.
2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.
3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.
4. Make a rectangular well in the center.
5. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.
6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.
7. Seal both ends. Repeat with the remaining pork mixture.
8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.
Makes 18 rolls
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