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 (or should I say my Mom’s ) focuses more on giving this dish the wonderful taste and aroma that can’t 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 don’t forget to put the Banana Catsup on the side.
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|2 poundsground pork|
|12 piecesvienna sausage cut lenghtwise|
|3 pieceshard boiled eggs, sliced|
|1/2 cupsweet pickle relish|
|1/2 cuptomato sauce|
|2 piecesraw eggs|
|2 cupscheddar cheese, grated|
|1 cupred bell pepper, minced|
|1 cupgreen bell pepper, minced|
|1 cupcarrots, minced|
|1 cuponion, minced|
|salt and pepper|
|2 cupsbread crumbs|
1. Place the ground pork in a large container
2. Add the bread crumbs then break the raw eggs and add it in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
7. Roll the foil to form a cylinderlocking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10. Slice and serve. Share and Enjoy!
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1 years, 4 months, 1 weeks, 3 days, 17 hours, 14 minutes ago
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