For most Filipinos, embutido is one of the mainstay dishes at the Christmas dinner table. If you’re looking for Christmas dishes to prepare, you should definitely include embutido.

Here’s our very own Filipino embutido recipe. Of course, you can cook it even when it’s not Christmas. By the way, Filipino embutido is also called Filipino style meatloaf by some people.

  • 1 lb. ground pork
  • ½ cup finely chopped carrots
  • 1 cup (6 slices) finely chopped (sweet or cooked) ham
  • 3 tbsp minced green bell pepper
  • 3 tbsp minced red bell pepper
  • ⅓ cup sweet pickle relish
  • ¼ cup raisins
  • 3 whole eggs
  • ½ cup grated cheddar cheese
  • A dash of liquid seasoning
  • salt and pepper to taste
  • 1 tbsp cornstarch
  • slices (wedges) of hard-cooked eggs (see recipe)
  • slices (wedges) of Vienna sausage
  • aluminum foil, 10" x 12" sizes
  1. In a bowl, combine all the ingredients and mix until well blended.
  2. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
  3. Spread and flatten the mixture onto the center of each foil.
  4. Divide the slices of hard cook eggs and Vienna sausages and place each slices at the center of each mixture.
  5. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternately, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
  6. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
  7. Place the embutido in a steamer and steam for an hour. If you don't have a steamer, use an oven. Place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (make sure the steam does not escape). Steam-bake in the center of the oven for an hour.
  8. Remove from the steamer or oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
  9. Refrigerate unused embutido.
You may use a steamer or an oven. If using a steamer, prepare it and set aside. If using an oven, prepare a baking pan and a wire rack and preheat oven to 350°F. Remember not to cut the embutido if it's still hot. Your embutido will be disfigured and will crumble.


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