Pork Embutido – Filipino Style Meatloaf

Pork Embutido – Filipino Style Meatloaf

maxresdefaultEmbutido is basically Filipino style meatloaf. This dish is well known in every Filipino table during special occasions and holidays like Christmas, New Year’s Eve, Weddings, Fiestas and etc. Embutido can be made with any type of ground meat, but using pork is the most popular. It can be pan fried or breaded to give extra texture.  It can be served with the dipping sauce of your choice.

Embutido is a Spanish word that refers to a sausage, usually made from pork and spices wrapped in hog casings, that’s one of the ingredients to this classic Filipino dish. This classic Filipino style meatloaf is one of the easiest recipes that you can easily learn how to make. Today I will give you my version of Pork Embutido Filipino. Enjoy!

 

Ingredients:

2 lbs. ground pork

3 pcs. hard boiled eggs (sliced)

2 pcs. raw eggs

10 pcs. sausage or 6 pcs. hotdogs (cut in half lengthwise)

2 cups bread crumbs

1½ cup raisins

½ cup sweet pickle relish

½ cup tomato sauce

1 cup carrots, minced

2 cups cheddar cheese, grated

1 cup onion, minced

1 cup green bell pepper, minced

1 cup red bell pepper, minced

1 tsp. salt or salt to taste

½ tsp. pepper or pepper to taste

 

Directions:

In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.

Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.

Then add the tomato sauce raisins, salt, and pepper then mix well.

Place the meat mixture in an aluminum foil and flatten it.

Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.

Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.

Place in a steamer and let cook for 50 – 60 mins.

Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.

Slice,

Serve,

 

Share and Enjoy!

Pork Embutido (Filipino) Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Pork Embutido (Filipino) Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.
  2. Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.
  3. Then add the tomato sauce raisins, salt, and pepper then mix well.
  4. Place the meat mixture in an aluminum foil and flatten it.
  5. Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.
  6. Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.
  7. Place in a steamer and let cook for 50 – 60 mins.
  8. Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.
  9. Slice,
  10. Serve,
  11. Share and Enjoy!
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Lumpiang Sariwa (Fresh Spring Rolls) Recipe

Lumpiang Sariwa (Fresh Spring Rolls) Recipe

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Lumpiang Sariwa or Fresh Spring Rolls is an unfried version of the popular fried Lumpia.  Lumpiang Sariwa is traditionally called “fresh” not because it’s a raw but because it’s not fried like its counterpart the fried lumpia.  

In the Philippines Lumpiang Sariwa can be served as an appetizer, snack or dessert.  It is served during many occasions;  Christmas, New Year’s Eve, and specially During Fiesta Season.

Fresh Lumpia has three parts,  the filling, the wrapper, and the sauce. The filling usually has pieces of fried pork or shrimp but you could replace them with fried tofu or tempeh (deep fried fermented soy beans from Indonesia), and you can choose some of your favorite vegetables cut in small pieces. The wrapper is a simple thin crepe, and the sauce is a thick sweet-savory cream. Combined together, they make one delicious dish that is a party in your mouth.

This is my version for Lumpiang Sariwa or Fresh Spring Rolls. For Fried Lumpia recipe please click here! Enjoy!

 

Ingredients:

For the filling and garnish:

½ lb pork, thin sliced

1 cup shrimp, shelled and de-veined

1 pack  tofu, sliced in strips

2 cups sweet potato, cubed

1 ½ cup carrots, julienned

6 pcs. Lettuce leaves

2 cups baguio beans (string beans), chopped

1 lb cabbage, shredded

½ cup cilantro, chopped

2 tbsp. patis (fish sauce)

1 medium size onion, chopped

½ cup peanuts, crushed

3 tbsp garlic, minced

1 pc. pork cube, (pork stock )

½ cup water

For the wrapper:

1 cup all-purpose flour

1½ cups milk

2 eggs

½ tsp. salt

2 tbsp. cooking oil

For the sauce:

2 tbsp. corn starch, diluted in 4 tbsp. water

½ cup brown sugar

1 tbsp. soy sauce

1 tbsp. garlic, minced

½ pork cube

2 cups water

 Directions:

For the filling:

In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.

Add the pork and cook until color turns light brown.

Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.

Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.

Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.

Add the fish sauce and mix then set aside.

For the Wrapper: 

Crack the eggs in a mixing bowl, beat and add the milk while beating.

Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.

Spray oil or grease butter in a pan over medium heat.

Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.

Cook until the top part of the mixture is dry “about 2 minutes”.

Remove the cooked mixture and place in a flat plate using a spatula then set aside.

For the sauce:

Pouring water in a sauce pan and bring to a boil.

Add the brown sugar and pork cubes.

Add  salt to taste and soy sauce then mix well.

Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.

Final Direction:

Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.

Spoon the filling and place in the middle of the wrapper over the lettuce leaf.

Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

Pour the sauce at the top of  your fresh lumpia and garnish with minced garlic and crushed peanuts.

Serve at its freshness,

 

Share and Enjoy!!!

Lumpiang Sariwa (Fresh Spring Rolls) Recipe
Print Recipe
Lumpiang Sariwa (Fresh Spring Rolls) Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. For the filling:
  2. In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.
  3. Add the pork and cook until color turns light brown.
  4. Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.
  5. Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.
  6. Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.
  7. Add the fish sauce and mix then set aside.
  8. For the Wrapper:
  9. Crack the eggs in a mixing bowl, beat and add the milk while beating.
  10. Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.
  11. Spray oil or grease butter in a pan over medium heat.
  12. Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.
  13. Cook until the top part of the mixture is dry “about 2 minutes”.
  14. Remove the cooked mixture and place in a flat plate using a spatula then set aside.
  15. For the sauce:
  16. Pouring water in a sauce pan and bring to a boil.
  17. Add the brown sugar and pork cubes.
  18. Add salt to taste and soy sauce then mix well.
  19. Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.
  20. Final Direction:
  21. Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.
  22. Spoon the filling and place in the middle of the wrapper over the lettuce leaf.
  23. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
  24. Pour the sauce at the top of your fresh lumpia and garnish with minced garlic and crushed peanuts.
  25. Serve at its freshness,
  26. Share and Enjoy!!!
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Homemade Dog Food Topper

Homemade Dog Food Topper

Homemade Dog Food Topper

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Do you have a finicky dog?  Do you have to mix canned dog food or toppers with dry?  Are you tired of buying expensive toppers or cans?  If you said yes to one or all of these questions read for my homemade dog food topper recipe!

We have a 20 month old Siberian Husky named Cannoli.  For months now we’ve been trying to put some weight on her, the vet told us she’s about 8 pounds under weight.  I’ve read that putting and keeping weight on a Siberian Husky of this age can be challenging, it’s even more challenging when said pup is a picky eater.

Her regular dog food is Blue Wilderness, the vet tells me this is a great food for her.  I keep several flavors on hand to mix up the taste as she seems to get tired of having the same one for every meal.  I know she’s spoiled, but all out critters are.  Well a few months ago she basically stopped eating all her dry food, we ended up feeding the wild birds. (Cannoli lives on our covered patio).

I tried to change her feeding times thinking she just wasn’t hungry as soon as she woke up, she’s a late starter and prefers to lounge as soon as we let her out of her crate.  (Yes we crate her at night for her own safety, she gets into things and we don’t want her to eat a frog or some other dangerous thing she may find around the yard.) Well, that didn’t work and instead of gaining weight she was loosing.

I finally decided to try mixing some wet food with the dry, first trying out Blue Wilderness Toppers, little pouches of wet food you put on top of the dry food.  She liked that, but it cost almost $2 a pouch!  Since I feed her twice a day that cost $4 a day!  Ok, so mixing wet with dry worked, just had to find a cheaper alternative.

I tried cans of Blue Wilderness, there are 2 types, the pate and the grills.  The pates are ground paste of wet food, she didn’t like it.  The grills are chunks of meat and veggies in some sort of gravy, she loved them.  So the cans cost just under $4 each, and a can will last for 2 days.  I only use about a half cup per meal.  Cheaper than the Toppers, but when you add up the cost it’s about $60 a month and that’s on top of the $60+ we spent on dry food.

I still thought I could get the cost down, so I chatted with our dog trainer.  We agreed that making toppers would be just as good if not better than buying canned food.  I was hesitant to make my own food even though I know many folks do.  If you’re going to feed your pet strictly homemade food you need to get recipes that will address your pet’s nutritional needs and supplement what is missing.  Good quality dog food is nutritionally balanced for pets, homemade dog may not be and you may need to give your dog supplements.  Having said that, we agreed that toppers are just for taste and Cannoli would still get all the nutritional benefits of Blue Wilderness dry food.

I found that making the topper in my crock pot was real easy.  It’s pretty much like making stew!  I managed to cook up a pot that should last about a month for less than $15.  That’s a big savings!  Best of all Cannoli loves it!

A small caveat just in case you’re tempted to make a big pot of stew for dinner and use the leftovers as dog food toppers, don’t!  Most of us use onions, garlic, and salt to make our stews taste good, those ingredients are not good for your dog!  In fact onions and garlic are on the poisonous list!  (If you don’t use any of these ingredients in your stew, then I suppose you can give the dog left overs.)  For the most part you add no seasonings to dog food.

On the bright side, a homemade dog food topper is probably healthier than anything you buy in a can.  After all you’ll be using real meat and veggies, not by products and no additives!

I froze my dog food topper in small plastic containers, each one with enough topper to last a few days.  I defrost and store a container in the fridge as I need it.

Again, this recipe is not meant to replace store bought dog food.  It may not meet all of your dog’s nutritional needs.  It is meant to be used as a topper or wet mix in to your regular dog food to make it more appetizing for finicky pups.  If you want to replace your pet’s food with homemade dog food please talk to your vet and do your research for recipes that will meet all your pet’s nutritional needs and if needed give your pet supplemental vitamins and minerals as directed by your vet.

Here’s my recipe, hope  your pooch loves it as much as Cannoli does.

Ingredients:

*for smaller dogs cut the meat and veggies smaller

3 Pound Chuck Roast cut into small cubes

3 large Carrots sliced into rounds

3 large potatoes cut into small cubes

1/2 Pound string beans chopped into bite size pieces

2 Cups no onion no garlic broth – if using commercial broth try Fody Chicken Soup Base it has no onions or make your own from beef bones

3 cans water

3 Tbls. flour

1 Cup water

Directions:

Homemade Dog Food TopperPlace chuck roast cubes into crock pot.[spacer height=”20px” id=”2″]

 

 

 

 

 

 

Homemade Dog Food TopperAdd veggies, pour in broth and water (use the broth can to measure the water), stir.

Set the crock pot on low for 8 hours.

Half way through dissolve flour in water and stir in to stew.  Replace cover and cook until done.

Store topper in air tight freezer containers.[spacer height=”-50px” id=”7″]

 


Homemade Dog Food Topper
Homemade Dog Food Topper
Print Recipe
Healthy dog food topper to mix with dry food. Made with real chunks of beef and vegetables steeped in gravy.
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Homemade Dog Food Topper
Homemade Dog Food Topper
Print Recipe
Healthy dog food topper to mix with dry food. Made with real chunks of beef and vegetables steeped in gravy.
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Servings Prep Time
60 Servings 15 Minutes
Cook Time
8 Hours
Ingredients
Servings: Servings
Instructions
  1. Place chuck roast cubes into crock pot.
    Homemade Dog Food Topper
  2. Add veggies, pour in broth and water (use the broth can to measure the water), stir.
    Homemade Dog Food Topper
  3. Set the crock pot on low for 8 hours.
  4. Half way through dissolve flour in water and stir in to stew. Replace cover and cook until done.
  5. Store topper in air tight freezer containers.
    Homemade Dog Food Topper
Recipe Notes

For smaller dogs cut meat and veggies into smaller pieces.

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