Embutido is principally a type of meatloaf prepared in Filipino style. Embutido can be enjoyed every day without any hassle, though it is a well-known dish for the holidays. Perhaps, there are meat processing companies nowadays that produce this meatloaf for commercial selling. You just need to grab one from your favorite grocery store. Still, making yourself embutido at your own kitchen is always better as you can enjoy it without preservatives. The origin of this Filipino style embutido can be traced when Spain colonized the Philippines for three and a half centuries. During that time, Spaniards introduces different recipes of their sausages like chorizo, lunganisa, and embutido. As time passed, embutido has evolved and developed by the Filipinos to suit their taste and liking into some form of meatloaf. You can serve this as a cold cut or even fried after steaming. Serve it with banana catsup to enjoy it more. Try it now and enjoy!
- 400 g ground pork / pork kasim strips then pounded (babayuhin)
- 2 raw eggs, beaten
- 1 onion, chopped finely
- 1/2 cup raisin
- 4 pieces whole hotdog
- 1 cup cheese, grated
- 2 hard boiled eggs, quartered
- 1 cup carrots, grated
- 3 tbsp bread crumbs
- Salt and pepper to taste
- 1/2 cup condensed milk
- 1 head garlic, chopped finely
- 1/2 cup green peas
- 1 cup flour
- 1/2 cup cornstarch
- 1/2 cup butter
- Ketchup for sauce
- Parsley for garnish
For Special Embutido Sauce:
- tomato sauce
- slurry (corn starch & water)
How To Cook Pork Embutido:
- In a large bowl, combined all the ingredients except for the hard boiled eggs and hotdog. Mix well, until blended.
- Spread half of the mixture in an aluminum foil.
- Arrange the hotdog and hard boiled eggs on top.
- Roll the mixture. Roll tightly and wrap in aluminum foil, seal both ends.
- Place the roll in a steamer for one hour. Chill.
- Remove from wrapping before serving, serve with ketchup or special sauce. Garnish with parsley. (You can also fry if you want)
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