Pork Embutido (Filipino-Style Meatloaf)

If my mother has her pinakbet (sauteed native vegetables in shrimp paste), I, on the other hand, have pork embutido as the very first recipe I mastered. Over the years, I have tweaked this recipe so many times~from adding liver spread to mixing in cheese~until I arrived to this version that is now a frequent request by my family and friends.

The thing I like about these pork loaves is, not only can they be an impressive presence on a party table, but they can grace a breakfast plate along with fried eggs and garlic rice, and serve as a cold sandwich filling for a mid-afternoon snack, equally well. Once or twice a month, I’d roll up my sleeves and roll up a dozen or so of this filipino-style meatloaf. Stocking them up has saved me from worrying about dinner on many hectic days!

Makes 15 Logs (around 12-inch long and 3-inch wide)

10 lbs ground pork
1 cup sweet pickle relish
1 dz eggs
2 cups crushed pineapple
2 cups raisins
6 medium-sized carrots, finely shredded
1 cup banana catsup or sweet chili sauce
10 to 12 pieces vienna sausages, cut to long strips (around 6 out of each vienna sausage)
2 onions, finely chopped
3 tbsps salt
1 1/2 tbsps black pepper
vegetable oil

 

Boil six of the eggs. Peel and cut into strips (around 6 out of each egg).

In a pan, heat oil. Saute onions until tender.

In a large mixing bowl, combine ground pork, carrots, sauteed onions, sweet pickle relish, catsup, crushed pineapple, the remaining eggs (raw), salt and pepper. Mix well.

Spread around 1 1/2 cups of pork mixture on a 15-inch x 12-inch sheet of foil. Start at the edge closest to you and continue to spread to halfway of foil.

Arrange sliced egg and vienna sausages on top and at the edge of pork mixture.

Pull end (the side with mixture) and roll. Crimp sides to fully enclose mixture inside foil.

Pour water on a roasting pan. Arrange foil-wrapped rolls on a roasting rack. Position rack on top of water-filled pan. Steam-bake at 400 F until juice runs clear when pork rolls are pierced with a knife, around 50 to 60 minutes.

To serve, peel off foil, and pan fry embutido logs until lightly browned on all sides. Let stand for around 3 to 5 minutes before slicing.

TIPS:
1) Steaming is also another way of cooking embutido. I prefer the “steam-bake” method as the outcome is of a “drier” appearance.
2) Ground chicken can also be used in place of ground pork.

 

Pork Recipes in The CookMobile Archive:

Paksiw na Pata (Braised Pork Shank in Soy Sauce and Vinegar)

 

 

 

Pork Menudo