Embutido 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!
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
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.
Lechon Sauce known as liver sauce or breadcrumb sauce is made of ground liver or liver pâté, sugar, vinegar, and spices. It’s a sweet, tangy light-brown sauce used in roast pork dishes like Lechon and our very own Lechon Kawali .
If you cook roasted pork dishes, well this is the perfect sauce you are looking for. Try this recipe and make your dishes more enjoyable.
2-4 cups water
1/3 cup bread crumbs (toasted and crumbled)
1/3 cup onions, minced
2 tbsp garlic, minced
1/2 kg pork liver*
1/3 cup vinegar
1/3 cup brown sugar
3 tbsp lard to saute onions and garlic
1 tsp ground black pepper
salt to taste
* If you prefer you can use canned liver pate found in your grocery store instead of pork liver. If you are using canned pate skip the first 2 steps and mix the pate with the other ingredients.
Broil the pork liver until half done then grind or chop very finely.
Add water and squeeze the extract through a cheesecloth.
Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt.
Simmer in a pan over medium heat until thick and the liver is thoroughly cooked.