Teresa's Recipes
Filipino Embutido
Embutido is a beloved Filipino-style meatloaf that brings together the savory richness of ground pork and a colorful medley of vegetables and fruits. This dish not only serves as a hearty main course but also shines as a festive centerpiece at gatherings and celebrations. With its vibrant flavors of bell peppers, sweet raisins, and a touch of soy sauce, each slice reveals a delightful surprise of hard-boiled eggs nestled within, making it both visually appealing and delicious. Originating from Spanish influence, embutido has become a staple in Filipino cuisine, embodying the spirit of family and festivities.
Ingredients
- 2 pounds Ground pork
- 1 cup, finely chopped Carrots
- 1 cup, finely chopped (mix of red and green for color) Bell peppers
- 1/2 cup Raisins
- 1 cup Bread crumbs
- 2, beaten (for the meat mixture) + 3 hard-boiled eggs (for filling) Eggs
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1/4 cup Soy sauce
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- for serving Ketchup
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 22g
- Carbs: 10g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the ground pork, finely chopped carrots, bell peppers, raisins, bread crumbs, beaten eggs, minced garlic, chopped onion, soy sauce, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Prepare a large sheet of aluminum foil on a flat surface. Spread the meat mixture onto the foil and flatten it into a rectangle, about 1 inch thick.
- Peel the hard-boiled eggs and place them in a row in the center of the meat mixture.
- Using the foil as a guide, carefully roll the meat mixture tightly around the eggs, forming a log shape. Ensure that the eggs are fully encased in the meat.
- Secure the ends of the foil by twisting them tightly to seal the embutido.
- Steam the wrapped embutido in a steamer for 45 minutes to 1 hour, or until the meat is cooked through and firm to the touch.
- Once cooked, remove the embutido from the steamer and let it cool for a few minutes before unwrapping.
- Carefully unwrap the foil and slice the embutido into rounds. Serve warm with ketchup on the side for dipping.
Tips
- For added flavor, consider mixing in chopped olives or boiled potatoes into the meat mixture.
- You can also experiment with different types of ground meat, such as beef or chicken, for a variation on the traditional recipe.
- If you want a spicier kick, add diced jalapeños or chili flakes to the mixture.