Skip to main content

Embutido

Embutido is the Filipino version of home-made meatloaf that has gone from a special occasion recipe to the convenience of purchasing from grocery stores. Whether for a fiesta or any special occasion, embutido is a perfect dish to serve.


Not only it adds presentation and flavour to any menu, it is also among the more familiar items that need no introduction.

And as there many occasions. there are many recipes as well as tweaks in making embutido.  

Here's a recipe for Embutido
Ingredients
  • 3/4 kilo ground pork, lean
  • 1 cup chopped carrots
  • 1 cup minced red bell pepper/ green bell pepper

    •
  • 1/2 cup pickle relish
  • 4-5 whole eggs
  • 1 cup grated cheese
  • 1/2 cup raisins, adjust 
  • Slices of hard boiled eggs
  • Slices of of sausages or hotdogs
  • Salt, pepper, liquid seasoning, to taste
How to make Embutido
  1. Prepare a steamer and set aside.
  2. In a bowl combine all the ingredients and mix well.
  3. Divide the mixture into 4-5 portions.
  4. Spread and flatten the mixture onto the center of each foil.
  5. Divide the slices of hard boiled eggs (1/4 or 1/6) and sausages/hotdogs. 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.
  6. Finally roll the aluminum foil into a tightly packed log about 2in diameter sealing on both ends. Repeat with the remaining pork mixture.
  7. Place the embutido in a steamer and steam for an hour.
  8. Let it cool and store in the fridge before serving
  9. Share and enjoy!
The measurements are just guides as one can tweak it to his own liking. I would definitely add more cheese. There are some who uses crushed loaf bread as binder and /or extender making it more commercialized.  But at home, we make it more special by adding chopped/"crushed" canned sausage to the mix to give it more flavour - it came out very tasty.

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...