This is the BEST EMBUTIDO ever! Made with ground pork, vegetables, and cheese. It’s moist, tender and oh so flavorful! This truly puts me in a merry Christmas mood!
Embutido is a Filipino style meatloaf shaped like a log that is either steamed and bake until thoroughly cooked. It is oftentimes pan-fried to add color to the outer skin before finally being served into slices. Much like lumpia, it is often served at Filipino parties and gatherings but most especially on Christmas Eve or Noche Buena.
What makes the BEST EMBUTIDO
- Ground Pork – for moist and tender embutido, ground meat with fat is recommended.
- Vegetables and aromatics – classic vegetables for Filipino meatloaf are carrots, red and green bell peppers, raisins, garlic, and onions. It’s the bell peppers aroma that gives Embutido its distinct Christmassy smell.
- Pickle Relish – what makes Filipino meatloaf unique is its sweet and slightly tangy flavor that comes from pickle relish.
- Milk – this adds extra moisture and makes the ground pork even richer.
- Egg and Bread crumbs – these two acts as a binder so the meat won’t crumble when you slice into them.
- Cheese – the secret to the best tasting Embutido. I love the depth of flavor it gives to the dish. So so good!
- Filling – Whole boiled eggs and sausages. Optional but makes the embutido extra pretty.
GOLDEN TIPS for making Pork Embutido
- Spray or wipe foil with oil to prevent the meat from sticking.
- Do a taste test before wrapping the mixture. Scoop a small portion and fry in a pan with hot oil. Adjust seasoning accordingly.
- You can omit the hard-boiled eggs and sausage. It will still taste the same. Promise!
- Use slices of white bread as an alternative to breadcrumbs. Cut it into small pieces before adding to the egg and milk mixture.
- Chill the cooked embutido for a few hours or overnight before slicing to prevent it from crumbling.
- To freeze the cooked embutido, unwrap from the foil and place it in a freezer-friendly container. It should be good for a maximum of two weeks.
- To reheat, defrost 1 hour before cooking and fry in a pan with hot oil until all sides are brown.
The smell, taste, and aroma of Embutido never fail to put me in a Chrismas mood. In fact, my most favorite part is having the leftovers for breakfast the next day. It’s so good with fried eggs and garlic rice (a.k.a. EMBUSILOG).
More MUST TRY recipes for Christmas!
- Pork Ribs Caldereta
- Juicy Lechon Manok-Filipino Roasted Chicken
- Oven-Baked Bibingka with Peanuts and Coconut Strips
- Super Soft Ensaymada Bread Rolls
- Beef Mechado
- Pork and Shrimp Lumpiang Shanghai
- White Puto Flan
- Creamy Garlic Pasta with Bacon and Mushroom
- Cheesy Baked Macaroni with Meat Sauce
Watch the video on how to make Pork Embutido with Cheese
Equipment
- 6 pcs Foil - size 11Wx25L
Prep Time 20 minutes
Cook Time 1 hour
Recipe Video Above. This is the BEST EMBUTIDO ever! Made with ground pork, vegetables, and cheese. It’s moist, tender and oh so flavorful!
Ingredients
- 500 grams / 1 lbs ground pork
- 1/2 cup carrots grated
- 1 small yellow onion finely minced
- 1 tablespoon garlic grated
- 1/4 cup green bell pepper minced
- 1/4 cup red bell pepper minced
- 1/4 cup raisins
- 2 tablespoons pickle relish
- 1 tablespoon oyster sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 cup grated cheese
Binder
- 1/4 cup evaporated milk or whole milk
- 3/4 cup bread crumbs I used Panko
- 2 small eggs
Fillings (optional)
- 5 small hard-boiled eggs
- 6 pcs sliced sausage
Instructions
- In a small mixing bowl, combine all binder ingredients. Mix until just combined. In another large mixing bowl, combine the rest of the embutido ingredients (except for the filling) then pour the binder ingredients. Mix everything together by hand or a large spoon. Do a taste test by frying a small amount of the mixture in hot oil. Adjust seasonings accordingly.
- To assemble, spread 3/4 cup of the meat mixture on the aluminum foil. Flatten and form into a rectangular shape making sure there's space on all sides, more at the top.
- Arrange slices of egg and sausage in the middle (see photo). Carefully roll into a log, apply pressure. Be sure that the meat is completely over the fillings and there isn’t anything sticking out. Twist both sides tightly.
- Steam for 1 hour. Let it cool completely and chill before removing from the foil. Slice into pieces before serving. You can also pan-fry in hot oil to brown the outer skin before slicing and serving. Serve with ketchup or sweet chili sauce. Enjoy!
Notes
- Chill the embutido for a few hours or overnight before slicing to prevent it from crumbling.
- Grease foil with oil to prevent the meat from sticking.
- You can omit the hard-boiled eggs and sausage. It will still taste the same. Promise!
- Use slices of white bread as an alternative to breadcrumbs. Cut it into small pieces before adding to the egg and milk mixture.
- To freeze cooked embutido, unwrap from the foil and place it in a freezer-friendly container. It should be good for a maximum of two weeks.
- To reheat, defrost 1 hour before cooking and fry in a pan with hot oil until all sides are brown.
- Shelf-life in the fridge is 3 to 4 days.
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