Embutido Recipe
Embutido is a type of meatloaf prepared Filipino style. Though a well-known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store. For those of you who want to enjoy the naturally prepared Embutido, this is the recipe to go for. My version focuses more on giving this dish the wonderful taste and aroma that cant be found in commercialized Embutido. You can serve this as a cold cut or you can even fry it after steaming. Do whatever you want but dont forget to put the Banana Catsup on the side. I like to eat Embutido either warm or cold. I eat this as an appetizer (cold cut) when cold, while I treat this as a main dish eaten with white rice when warm. I am sure that you can successfully prepare this delicious embutido on your first attempt. In terms of storage, you can freeze embutido and it will last for a month. Make sure that you thaw it by exposing in room temperature for a couple of hours; do not microwave as it will react with the aluminum foil.
Embutido is a type of meatloaf prepared Filipino style. Though a well-known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store. For those of you who want to enjoy the naturally prepared Embutido, this is the recipe to go for. My version focuses more on giving this dish the wonderful taste and aroma that cant be found in commercialized Embutido. You can serve this as a cold cut or you can even fry it after steaming. Do whatever you want but dont forget to put the Banana Catsup on the side. I like to eat Embutido either warm or cold. I eat this as an appetizer (cold cut) when cold, while I treat this as a main dish eaten with white rice when warm. I am sure that you can successfully prepare this delicious embutido on your first attempt. In terms of storage, you can freeze embutido and it will last for a month. Make sure that you thaw it by exposing in room temperature for a couple of hours; do not microwave as it will react with the aluminum foil.
- salt and pepper
- 2 cups cheddar cheese grated
- 2 lbs ground pork
- 1/2 cup tomato sauce
- 1/2 cup sweet pickle relish
- 1 cup red bell pepper minced
- 1 cup green bell pepper minced
- 1 1/2 cup raisins
- 1 cup carrots minced
- 1 cup onion minced
- 2 lbs ground pork12 pcs vienna sausage or 6 pcs hotdogs cut in half lengthwise3 pcs hard boiled eggs, sliced1/2 cup sweet pickle relish1/2 cup tomato sauce2 pcs raw eggs2 cups cheddar cheese, grated1 cup red bell pepper, minced1 cup green bell pepper, minced1 1/2 cup raisins1 cup carrots, minced1 cup onion, min
- 12 pcs vienna sausage or 6 pcs hotdogs cut in half lengthwise
- 3 pcs hard boiled eggs sliced
- 2 pcs raw eggs
- 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. if not using any food processor, just tear the bread.)
- Carbohydrate 213.538129579573 g
- Cholesterol 435.960000368539 mg
- Fat 118.804911361345 g
- Fiber 7.03276751561797 g
- Protein 111.166956857589 g
- Saturated Fat 71.5159675533637 g
- Serving Size 1 1 Serving (2001g)
- Sodium 2908.58914806551 mg
- Sugar 206.505362063955 g
- Trans Fat 6.64815388405128 g
- Calories 2326 calories
Step-by-step
- Place the ground pork in a large container.
- Add the bread crumbs then break the raw eggs and add it in. Mix well.
- Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly.
- Add the raisins, tomato sauce, salt, and pepper then mix well. Place the meat mixture in an aluminum foil and flatten it.
- Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
- Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
- Place in a steamer and let cook for 1 hour.
- Place inside the refrigerator until temperature turns cold. Slice and serve. Share and Enjoy!
My Favorite Filipino Comfort Food: Embutido
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework help, and getting everyone ready for bed. But even amidst the chaos, I still crave those comforting flavors of home. That’s where Embutido comes in – a true lifesaver in my kitchen. This Filipino meatloaf isn't just a holiday staple; it's a versatile dish perfect for any day of the week. It's a flavorful, hearty meal that's surprisingly easy to make, even on my busiest days.
I remember my Lola (grandmother) making Embutido during our family gatherings. The aroma wafting from the kitchen, that unique blend of savory meat, sweet raisins, and a hint of spice, always filled me with such warmth and nostalgia. Now, I carry on that tradition, adapting the recipe to fit my own busy life. My version emphasizes simplicity and ease without sacrificing that authentic Filipino taste. I love how this dish can be enjoyed both warm and cold – perfect for a quick lunch or a satisfying dinner. Sometimes, I'll even slice it up and pack it for a picnic, knowing I’ve got a delicious and filling meal ready whenever I need it.
Why I Love this Recipe:
Simplicity: The recipe is straightforward and easy to follow, even for beginner cooks. The preparation time is manageable, and the cooking process is minimal, which is perfect for busy weeknights.
Versatility: Embutido is a remarkably versatile dish. Serve it warm with steamed rice for a hearty main course, or slice it cold as a delicious appetizer or part of a snack platter. It's also great for meal prepping; it keeps well in the refrigerator, making it perfect for lunches throughout the week.
Flavor: The combination of savory ground pork, sweet raisins, and the vibrant flavors of bell peppers and carrots creates a truly unique and satisfying taste. This recipe maintains the authentic Filipino flavors, a taste of home that never disappoints. The addition of cheddar cheese provides a wonderful salty and creamy element.
Make-Ahead Friendly: You can easily prepare the Embutido ahead of time and store it in the refrigerator. This is a significant advantage, as it eliminates the need for extensive last-minute cooking, making it ideal for those rushed mornings and evenings.
Great for Meal Prepping: Once cooked and cooled, Embutido can be sliced and stored in airtight containers in the refrigerator for several days. This makes it an excellent option for packed lunches and on-the-go meals, ensuring you always have a healthy and satisfying meal ready. I've found this incredibly helpful when balancing work, family, and personal time.
Beyond its practicality, making Embutido connects me to my family's history and traditions. It's a dish that evokes fond memories and brings a sense of comfort and familiarity. Each bite is a taste of home, a reminder of the warmth and love that always surrounds me. And that’s something truly invaluable.
So, whether you're a seasoned home cook or just starting your culinary journey, I encourage you to give this Embutido recipe a try. It's a delicious and satisfying dish that's sure to become a new favorite in your household, just as it has in mine.
