Embutido is a Filipino dish similar to a meatloft. It is a popular dish for potlucks or any gatherings. We make embutido all year round not just for the holidays. It looks complicated to prepare but honestly it is so easy to make. Preparation is tedious since too many cutting or slicing is involved. But once all the ingredients are cut and sliced it is a breeze to make this delicious embutido recipe.
If you watch my video you will see once the ingredients are prepared all you need to do is combine it all and blend well. Cut 5 to 6 pieces of foil. Take a foil, lay and flatten the meat mixture, add 5 slices of egg in the middle and fold the meat mixture to form a log. Steam the embutido for an hour and you are done.
Let the embutido cool down. Don’t cut it while hot or it will crumble. Serve it warm or cold. I love eating it either way with ketchup and white rice. Embutido is decadent and before you know it – it’s gone.
Embutido can be kept in the freezer. It is best to leave it in the foil if not serving right away. It will keep it moist. If putting it in the freezer use a food saver. It will last for about a month or so if sealed tightly.
Some people prefer it slightly fried. You can either fry it as a whole or sliced. Either or it is still delicious.
Christmas is around the corner. I like serving this dish during the holidays since I can cook it a few days before the gathering. If you haven’t planned your menu for Noche Buena consider making this Embutido recipe. You won’t be sorry you made it.
How to Make Embutido
Try this embutido recipe. Video will be published soon!
Embutido is a popular Filipino dish similar to a meatloaf.
- 1 ¼ pound ground pork
- 1 pound ground beef
- 5 hotdogs or 2 cans of Vienna sausage cut into small cubes
- 5 hard boiled eggs sliced
- 3 tablespoons sweet relish
- 3 eggs
- 1 cup cheddar cheese grated
- 1/2 cup raisins minced
- 3/4 cup carrot minced
- 1 medium onion minced
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- salt and pepper to taste
In a large bowl, add ground pork and beef. Combine together.
Add hotdog, raisins, sweet relish, soy sauce, salt, garlic powder and ground black pepper.
Mix the ingredients.
Add raw eggs. Mix well.
Toss-in grated cheese and mix.
In a foil, add 1 ½ to 2 cups of meat mixture and flatten into 2 ½ inches wide.
Once flatten the meat mixture should be about 7 inches long. Leave 2 inches of foil on each end.
Lay 5 slices of eggs on top of meat mixture.
Fold meat mixture and cover eggs forming a log.
Seal one end of foil and hold it up with unsealed foil on top. Tap it a few times to form a solid log. (Please watch video if this step is not clear.)
You’ll end up with 5 to 5 ½ of rolls.
Get your steamer ready once it boils put the embutido and cook for an hour.
Once done remove embutido from steamer. Let it sit for a while to cool.
Once cool open up the foil and remove the embutido. Note: if not serving yet it is best to leave it inside the foil. It will keep it moist. Also, don’t slice embutido while it is hot. It can crumble.
Serve warm or cold. Enjoy.
Note: Some people prefer it slightly fried.
Note: Refrigerate any leftover. You can also use a food saver if you decide to freeze it.
- You can put the hotdog as whole in the middle of the meat mixture with the eggs but I find it tastier if you chop the hotdog as well as the raisins.