Filipino Pork Embutido (Pinoy-Style Stuffed Meatloaf)
User Reviews
0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8
-
Calories
313 kcal
-
Course
Main Course
-
Cuisine
Filipino
Filipino Pork Embutido (Pinoy-Style Stuffed Meatloaf)
Report
Pork Embutido is the Filipino adaptation of meatloaf, elevated into a festive dish that combines ground pork with a medley of colorful ingredients. At its heart lies a carefully seasoned mixture of ground pork, shredded carrots, sweet crushed pineapple, and plump raisins. This mixture is transformed when wrapped around perfectly centered hard-boiled eggs and Vienna sausages, creating a spiral roll that reveals an impressive cross-section when sliced. The roll is traditionally steamed until cooked through, then lightly fried to achieve a golden exterior while maintaining its moist, tender interior. Unlike Western meatloaves, embutido balances savory and sweet notes, making it a versatile dish that's equally satisfying served hot with rice for dinner or cold in sandwiches for lunch.
Share:
Ingredients
For the Meatloaf Base
- 1½ pounds ground pork Giniling na baboy
- 1 cup pineapple well-drained (Durog na pinya, crushed
- 1 carrot finely shredded (Kinudkod na karot, large
- 1 onion finely chopped (Sibuyas, medium
- ¼ cup raisins Pasas
- ¼ cup banana ketchup Saging ketsup
- 3 egg well-beaten (Itlog
- 2 teaspoons salt Asin
- 1 teaspoon black pepper Dinurog na paminta, ground
For the Filling
- 3 egg quartered (Matigas na lutong itlog, hard-boiled
- 3 pieces vienna sausages cut lengthwise (Sausage)
Instructions
- Start by preheating your oven to 375°F or get your steamer ready over medium-high heat.
- Heat a pan with oil and cook your chopped onions until soft and clear. Take them off the heat and let them cool completely.
- Mix together in a large bowl: ground pork, drained crushed pineapple, shredded carrots, the cooled onions, raisins, banana ketchup, beaten eggs, salt, and pepper. Use your hands to mix everything really well for about 5 minutes until it starts to stick together nicely.
- Lay out a piece of aluminum foil (about 12 inches). Spread one-third of your meat mixture on it into a rectangle shape, about half an inch thick.
- Place your quartered hard-boiled eggs and sliced Vienna sausages in a line down the middle of the meat.
- Using the foil to help you, carefully roll the meat over the eggs and sausages to form a log about 3 inches thick. Keep the filling centered as you roll.
- Wrap your roll tightly in the foil, making sure to seal the ends well. Then wrap it again with another piece of foil for extra protection.
- For steaming: Put the wrapped embutido in your steamer and cook for 45-50 minutes. For baking: Put it on a rack in a pan with 2 inches of hot water and bake for 50-60 minutes until it reaches 160°F inside.
- Let it rest for 15 minutes before unwrapping. For the best results, cool it completely in the fridge for at least 2 hours or overnight.
- When you're ready to serve, heat some oil in a pan. Take the foil off and cut the embutido into 1-inch slices. Fry each slice until golden brown on both sides, about 2-3 minutes per side.
- Serve hot with banana ketchup or sweet chili sauce alongside steaming rice.
- For storage, keep it wrapped in the fridge for up to 3 days or in the freezer for 3 months. When you want to use a frozen one, just thaw it in the fridge overnight before frying.
Notes
- Always keep your meat mixture cold while working - this helps maintain the texture (Panatilihing malamig ang karne)
- Squeeze all excess liquid from the pineapple and carrots to prevent a soggy embutido
- Double-wrapping in foil prevents water seepage during steaming
- Let the embutido cool completely before slicing for clean, photo-worthy cuts
- When frying, don't overcrowd the pan to achieve a perfect golden crust
Nutrition Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
9g
(3%)
Protein
20g
(40%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.01g
(1%)
Cholesterol
195mg
(65%)
Sodium
186mg
(8%)
Potassium
386mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
210IU
(4%)
Vitamin C
4mg
(4%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 195mg | 65% |
| Sodium | 186mg | 8% |
| Potassium | 386mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
