This is the BEST EMBUTIDO ever! Made special with ground pork, cheese, and vegetables. It's moist, tender, and won't fall apart when sliced. Make it for Christmas, New Year, or just when you feel like celebrating.
Filipino Embutido Recipe
Embutido is a Filipino-style meatloaf formed in a shape of a large sausage. The name is of Spanish origin which means cured sausage. However, embutido is anything but that. It is, in fact, more of a Filipino version of American meatloaf with lots of other ingredients which you'll see later.
Traditionally, embutido is cooked by using the steaming method but oven-baking works wonderfully too. To add color and boost the flavor, even more, it is seared in hot oil until slightly charred just before serving.
Much like lumpia, Embutido is a popular dish enjoyed at Filipino parties and gatherings and is almost always present at Christmas eve dinner (Noche Buena) and the New Year celebration.
What makes the best Embutido: ingredients
And here are the secret ingredients to making the best Filipino Embutido.
Use ground pork with fat for a tastier and juicier embutido. And don't skip the red bell peppers. It's the key ingredient that gives embutido its distinct "Christmas" smell.
Raisins and pickle relish gives it a nice contrast of flavor and texture; these two are the unique ingredients that you won't see in any other meatloaf recipes.
- Flavorings - this recipe will not only use salt and pepper for flavor. Oyster sauce and Worcestershire sauce add more flavor.
- Grated carrots and onions - grate or finely minced. But I'd go with grating. It's
- Binder - made of eggs, bread crumbs, and milk. These help the meatloaf not fall apart after cooking. The milk helps retain the moisture.
- Cheese - the secret to the best tasting Embutido. I love the depth of flavor it gives to the dish. So so good!
How to wrap Embutido
Wrapping embutido is easy and not as complicated as you think. But here are some tips that can help make sure it doesn't fall apart after cooking and slicing.
Use heavy-duty aluminum foil - it's heavier and thicker, tough enough to withstand the twisting, rolling, and high heat.
Spread 1 full cup of the meat mixture on the aluminum foil, form it into a rectangular shape that is at least ½ inch thick. Don't flatten it too thinly especially if you're making it with fillings.
Arrange slices of egg and sausage near the bottom end (see video). Carefully roll into a log, apply pressure, and compress. Be sure that the meat is completely wrapped over the fillings. Twist both sides tightly.
Tips and FAQ for the best Pork Embutido
Why does embutido fall apart?
Because the mixture wasn't mixed enough or it wasn't rolled enough firmly. Using the right amount of eggs and breadcrumbs also is also another key to a firm yet moist and tender meatloaf.
How long does it take to cook embutido in a steamer?
Pre-heat steamer on high heat. Once it's boiling, lower the heat to a simmer, and then place all your prepared embutido rolls in the steamer basket. Cover and cook for 1 hour.
What's a good substitute for bread crumbs?
Use slices of white bread as an alternative to breadcrumbs. Finely slice into small pieces then soak in the egg and milk mixture.
What to serve with Filipino Meatloaf
The smell, taste, and aroma of Embutido always put me in a Christmas mood. My 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). Best serve with ketchup, of course!
Tip: To prevent the cooked embutido from crumbling, let it cool for a few hours or overnight before slicing.
Storage and Shelf-life
Store embutido in an airtight container. It should last in the fridge for 3 to 4 days and 1 month in the freezer.
To freeze the embutido, unwrap from the foil and place it in a freezer-friendly container.
Re-heating
To reheat, defrost overnight in the fridge then pan-fry in hot oil until all sides are brown.
Watch the video on how to make Pork Embutido
Try these next...
More Filipino recipes for your Christmas menu!
Main dishes
- Pork Ribs Caldereta
- Juicy Lechon Manok-Filipino Roasted Chicken
- Beef Mechado
- Pork and Shrimp Lumpiang Shanghai
- Beef Caldereta
- Creamy Garlic Pasta with Bacon and Mushroom
- Cheesy Baked Macaroni with Meat Sauce
- Pansit Palabok
- Escabeche (Sweet and Sour Fish)
Sides and Dessert
- Super Soft Ensaymada Bread Rolls
- Filipino Fruit Salad
- Cassava Cake
- Oven-Baked Bibingka with Peanuts and Coconut Strips
Pork Embutido with Cheese
Equipment
- 4 to 5 pcs heavy-duty foil - size approx 12X10 inches
Ingredients
- 700 grams / 1.5 lbs ground pork
- 1 small carrots (grated)
- 1 medium yellow onion (finely minced)
- 1 tablespoon garlic (grated)
- ¼ cup green bell pepper (minced)
- ¼ cup red bell pepper (minced)
- ½ cup / 60g raisins
- 3 tablespoon pickle relish
- 2 tablespoon oyster sauce
- 2 tablespoon Worcestershire sauce (see note 1)
- 1 teaspoon salt (add more if preferred)
- 2 teaspoons ground black pepper (add more if needed)
- 1 cup / 90g cheddar cheese (grated)
Binder
- ¼ cup evaporated milk (or whole milk)
- ½ cup panko bread crumbs (see note 2)
- 2 eggs
Fillings (optional)
- 5 small hard-boiled eggs
- 6 pcs sliced sausage
Instructions
- In a small bowl, combine all binder ingredients. Mix and form into a paste. In another large mixing bowl, combine the rest of the embutido ingredients (except for the filling) then add the binder ingredients.
- Mix everything together by hand or a large spoon. Fry a small amount of the mixture in hot oil. Taste and adjust salt, pepper as needed.
To assemble (watch the video; see note 4)
- Spread the meat mixture on the aluminum foil. Form into a rectangular shape. Don’t flatten too thinly especially if you’re making it with fillings. Make sure there's space on all sides, more to the top.
- Arrange slices of egg and sausage near the bottom. Carefully roll into a log, apply pressure, and compressed. Be sure that the meat is completely wrapped over the fillings. Twist both sides tightly. Repeat for the rest of the mixture.
To cook
- Pre-heat steamer on high heat. Once it's boiling, lower the heat to a simmer and then place all your prepared embutido rolls in the steamer basket. Cover and cook for 1 hour.
To Serve
- Cool completely and chill before removing the foil. Slice into pieces before serving. Pan-fry in hot oil to brown each side if preferred. Serve with ketchup or sweet chili sauce. Enjoy!
Recipe Notes and Tips:
- Worcestershire sauce can be substituted with tomato ketchup. Use 2 tablespoons.
- Panko Breadcrumbs - larger than normal breadcrumbs so they make the meatloaf softer. Nowadays they are found in most supermarkets usually in both the Asian section and alongside normal breadcrumbs.
- Filling: you can omit the hard-boiled eggs and sausage. It will still taste the same. Promise!
- Rolling - Use 1 cup of the mixture to make 4-5 medium size rolls. With Filling - use 1 ¼ cup if making with a filling. It should be at least 1-inch thick to completely wrap the egg and sausage/hotdog.
- Serving - embutido is easier to slice when it's cold and firm. Slice into pieces before frying.
- Shelf-life: Keep refrigerated in an airtight container, it should last 3 to 4 days and 1 month in the freezer.
- To reheat, defrost overnight in the fridge. Pan-fry in hot oil until all sides are slightly brown.
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Amelie says
Made 2 batches of this embutido, placed the others in the freezer and took one out today and ate it. Super yummy! Thank you for this recipe!
Leng says
Hi. Do you use bread crumbs in cups on your video? It doesn't seem 1.5 cups on the first part tho.
Mella says
Sorry that's a typo. Please use 1/2 cup. I've updated it.
Mella
Annabelle says
Just reading this recipe, I know it is a good one. Prepare imbutido for the first time tonight and was delighted with the outcome. I used a a combination of the worcestershire sauce and ketcchup (to add color). This recipe “delivers the goods”!!!
Mella says
Thanks for the feedback, Annabelle! So glad you enjoyed this recipe!
- Mella
Mej says
Tried this recipe today. It’s soo good! I love how moist and tender this is! Love to eat it with white rice plus ketchup! Will be making these again once we get through the batch. Yum yum yum!