Filipino Pork Embutido (Pinoy-Style Stuffed Meatloaf)

You know what's funny about pork embutido? It's one of those dishes that looks super fancy when sliced but is actually just our Filipino way of transforming humble ground pork into something special.

Every Filipino family has their own version, but this recipe right here? It's a tried-and-tested crowd-pleaser that I've been making for years. The secret is in the sweet-savory combo – we're talking juicy ground pork mixed with carrots, pineapple, and raisins, all wrapped around eggs and sausages.

You can make a bunch and freeze them for those days when you want something special but don't feel like cooking up a storm.

What is Embutido?

Embutido is the Filipino adaptation of meatloaf, elevated into a festive dish that combines ground pork with a medley of colorful ingredients. Unlike Western meatloaves, embutido balances savory and sweet notes with its unique filling of hard-boiled eggs and Vienna sausages, creating an impressive spiral pattern when sliced. Traditionally steamed until cooked through, then lightly fried before serving, it offers a moist, tender interior with a golden exterior that's equally satisfying hot or cold.

Why You'll Love This Recipe

• Make-ahead friendly: Perfect for batch cooking and freezes beautifully
• Versatile: Serve hot or cold, for daily meals or special occasions
• Budget-friendly: Uses simple ingredients but creates an impressive dish
• Family favorite: Kids love the surprise eggs and sausages inside
• Traditional flavor: Authentic Filipino taste with modern conveniences

Ingredients

The ingredients in Filipino embutido create a perfect harmony of flavors and textures that make this dish special. Ground pork provides a juicy, flavorful base, while sweet elements like pineapple and raisins balance the savory meat with classic Filipino sweet-savory contrast.

Carrots add color, nutrition and subtle sweetness. The hard-boiled eggs and Vienna sausages create that signature centerpiece look when sliced, while also adding protein variety. Banana ketchup brings tangy sweetness that's authentically Filipino.

Together, these ingredients create a moist, flavorful meatloaf that transforms simple ingredients into a celebration-worthy dish that's uniquely Filipino.

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For the Meatloaf Base:

• 1½ pounds ground pork
• 1 cup crushed pineapple, well-drained
• 1 large carrot, finely shredded
• 1 medium onion, finely chopped
• ¼ cup raisins
• ¼ cup banana ketchup
• 3 eggs, well-beaten
• 2 teaspoons salt
• 1 teaspoon ground black pepper

For the Filling:

• 3 hard-boiled eggs, quartered
• 3 pieces Vienna sausages, cut lengthwise

Equipment

• Steamer or large baking dish with rack - For even steam cooking and proper heat distribution
• Heavy-duty aluminum foil - For wrapping the embutido securely to maintain its shape during cooking
• Box grater - For shredding carrots finely to incorporate evenly into the meat mixture
• Meat thermometer - To ensure the embutido reaches the safe internal temperature of 160°F
• Non-stick skillet - For browning onions before adding to the mixture and for frying slices before serving
• Large mixing bowl - For thoroughly combining all ingredients into a cohesive mixture

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How To Make

1. Preheat your oven to 375°F or prepare your steamer over medium-high heat.
2. Heat a pan with a little oil and cook your chopped onions until translucent and soft. Remove from heat and allow to cool completely.
3. In a large bowl, combine ground pork, well-drained crushed pineapple, shredded carrots, cooled sautéed onions, raisins, banana ketchup, beaten eggs, salt, and pepper. Mix thoroughly with your hands for about 5 minutes until the mixture becomes sticky and holds together well.
4. Lay out a piece of heavy-duty aluminum foil (approximately 12 inches long). Spread one-third of your meat mixture on it, forming a rectangle about half an inch thick.
5. Arrange your quartered hard-boiled eggs and sliced Vienna sausages in a line down the center of the meat rectangle.
6. Using the foil as support, carefully roll the meat mixture over the eggs and sausages, forming a log approximately 3 inches in diameter. Work to keep the filling centered as you roll.
7. Wrap the roll tightly in the foil, ensuring the ends are well-sealed. For extra protection, wrap again with a second piece of foil.
8. For steaming: Place the wrapped embutido in your steamer and cook for 45-50 minutes. For baking: Place on a rack in a baking dish with 2 inches of hot water and bake for 50-60 minutes until the internal temperature reaches 160°F.
9. Allow the embutido to rest for 15 minutes before unwrapping. For the best slicing results, cool completely in the refrigerator for at least 2 hours or overnight.
10. To serve, remove the foil and cut the embutido into 1-inch slices. Heat oil in a pan and fry each slice until golden brown on both sides, approximately 2-3 minutes per side.
11. Serve hot with banana ketchup or sweet chili sauce alongside steaming rice.

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Tips from Lola's Kitchen

• Keep your meat mixture cold while working - this helps maintain the texture and makes it easier to handle.
• Squeeze all excess liquid from the pineapple and carrots before adding them to prevent a soggy embutido.
• Double-wrap in foil to prevent water from seeping in during the steaming process.
• Let the embutido cool completely in the refrigerator before slicing for clean, photo-worthy cuts.
• Use a sharp knife dipped in hot water between slices for the cleanest cuts.
• When frying slices, don't overcrowd the pan - this ensures each piece develops a perfect golden crust.
• Mix the meat thoroughly until it becomes sticky - this develops the proteins that bind everything together.

Substitutions

• Ground meat options: Replace pork with ground chicken or beef, or use a combination for different flavor profiles.
• Sweet element alternatives: Sweet pickle relish makes a great substitute for crushed pineapple.
• Protein filling options: Hot dogs, ham, or chorizo can replace Vienna sausages for different flavors and textures.
• Condiment swaps: Regular tomato ketchup works well if banana ketchup is unavailable, though it will alter the flavor slightly.
• Vegetable variations: Bell peppers can replace or supplement carrots for added color and flavor.
• Add-ins: Incorporate cheese into the filling for an extra layer of flavor and creaminess.

Troubleshooting

• Problem: Embutido falls apart when slicing Solution: Let it cool completely in the refrigerator before cutting. The cooling time allows the proteins to set properly.
• Problem: Mixture is too wet and difficult to shape Solution: Drain pineapple thoroughly and squeeze excess moisture from carrots. If still too wet, add a small amount of breadcrumbs to absorb extra moisture.
• Problem: Eggs are not centered when sliced Solution: Shape meat mixture evenly before adding fillings and roll tightly using the foil as a guide, maintaining even pressure throughout.
• Problem: Embutido cracks during cooking Solution: Ensure the mixture is thoroughly combined and the roll is wrapped securely in foil without air pockets.
• Problem: Mixture sticks to foil Solution: Lightly brush the foil with cooking oil before spreading the meat mixture.

Storage & Reheating

Refrigerator: Keep wrapped in foil for up to 3 days in an airtight container.

Freezer: Store well-wrapped embutido for up to 3 months. Be sure to label with the date.

Thawing: Move frozen embutido to the refrigerator and allow to thaw overnight.

Reheating Options:

• Pan-fry: Slice and fry in a little oil until heated through and crispy on the outside (recommended for best texture).
• Microwave: For a quick option, though this won't give you the crispy exterior.
• Steamer: Reheat whole rolls by steaming for 10-15 minutes until warmed through.

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FAQ

Related

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Filipino Pork Embutido (Pinoy-Style Stuffed Meatloaf)

Pork Embutido is the Filipino adaptation of meatloaf, elevated into a festive dish that combines ground pork with a medley of colorful ingredients. At its heart lies a carefully seasoned mixture of ground pork, shredded carrots, sweet crushed pineapple, and plump raisins. This mixture is transformed when wrapped around perfectly centered hard-boiled eggs and Vienna sausages, creating a spiral roll that reveals an impressive cross-section when sliced. The roll is traditionally steamed until cooked through, then lightly fried to achieve a golden exterior while maintaining its moist, tender interior. Unlike Western meatloaves, embutido balances savory and sweet notes, making it a versatile dish that's equally satisfying served hot with rice for dinner or cold in sandwiches for lunch.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Filipino

Servings 8

Calories 313 kcal

Difficulty Intermediate

Equipment

• Steamer or large baking dish with rack (Para sa pagpapasingaw) For even steam cooking and proper heat distribution
• Heavy-duty aluminum foil (Makapal na aluminum foil) For wrapping the embutido securely
• Box grater (Kudkuran) For shredding carrots finely
• Meat thermometer To ensure proper cooking temperature
• Non-stick skillet (Kawali) For browning onions and final frying
• Large mixing bowl (Malaking mangkok) For combining ingredients thoroughly

Ingredients

 

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For the Meatloaf Base

• 1½ pounds ground pork Giniling na baboy
• 1 cup crushed pineapple well-drained (Durog na pinya)
• 1 large carrot finely shredded (Kinudkod na karot)
• 1 medium onion finely chopped (Sibuyas)
• ¼ cup raisins Pasas
• ¼ cup banana ketchup Saging ketsup
• 3 eggs well-beaten (Itlog)
• 2 teaspoons salt Asin
• 1 teaspoon ground black pepper Dinurog na paminta

For the Filling

• 3 hard-boiled eggs quartered (Matigas na lutong itlog)
• 3 pieces Vienna sausages cut lengthwise (Sausage)

Instructions

 

• Start by preheating your oven to 375°F or get your steamer ready over medium-high heat.
• Heat a pan with oil and cook your chopped onions until soft and clear. Take them off the heat and let them cool completely.
• Mix together in a large bowl: ground pork, drained crushed pineapple, shredded carrots, the cooled onions, raisins, banana ketchup, beaten eggs, salt, and pepper. Use your hands to mix everything really well for about 5 minutes until it starts to stick together nicely.
• Lay out a piece of aluminum foil (about 12 inches). Spread one-third of your meat mixture on it into a rectangle shape, about half an inch thick.
• Place your quartered hard-boiled eggs and sliced Vienna sausages in a line down the middle of the meat.
• Using the foil to help you, carefully roll the meat over the eggs and sausages to form a log about 3 inches thick. Keep the filling centered as you roll.
• Wrap your roll tightly in the foil, making sure to seal the ends well. Then wrap it again with another piece of foil for extra protection.
• For steaming: Put the wrapped embutido in your steamer and cook for 45-50 minutes. For baking: Put it on a rack in a pan with 2 inches of hot water and bake for 50-60 minutes until it reaches 160°F inside.
• Let it rest for 15 minutes before unwrapping. For the best results, cool it completely in the fridge for at least 2 hours or overnight.
• When you're ready to serve, heat some oil in a pan. Take the foil off and cut the embutido into 1-inch slices. Fry each slice until golden brown on both sides, about 2-3 minutes per side.
• Serve hot with banana ketchup or sweet chili sauce alongside steaming rice.
• For storage, keep it wrapped in the fridge for up to 3 days or in the freezer for 3 months. When you want to use a frozen one, just thaw it in the fridge overnight before frying.

Tips from Lola's Kitchen

1. Always keep your meat mixture cold while working - this helps maintain the texture (Panatilihing malamig ang karne)
2. Squeeze all excess liquid from the pineapple and carrots to prevent a soggy embutido
3. Double-wrapping in foil prevents water seepage during steaming
4. Let the embutido cool completely before slicing for clean, photo-worthy cuts
5. When frying, don't overcrowd the pan to achieve a perfect golden crust

 

Nutrition

Calories: 313kcalCarbohydrates: 9gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 195mgSodium: 186mgPotassium: 386mgFiber: 1gSugar: 4gVitamin A: 210IUVitamin C: 4mgCalcium: 40mgIron: 2mg

Tried this recipe?Let us know how it was!

The Story Behind Filipino Pork Embutido

Filipino pork embutido, despite sharing its name with Spanish chorizo-style sausages, has evolved into something uniquely its own in Philippine cuisine. The dish's journey begins with Spanish colonization, when European cooking techniques merged with local Filipino flavors and ingredients, creating this distinctive style of meatloaf that's now a beloved fixture at Filipino celebrations.

While the Spanish embutido refers to a type of sausage stuffed into casings, Filipino cooks cleverly adapted the concept, transforming it into a steam-cooked meatloaf that showcases the Filipino talent for culinary innovation. The addition of sweet elements like raisins and pineapple reflects the Filipino palate's affinity for combining sweet and savory flavors, a characteristic that sets Filipino cuisine apart from its colonial origins.

In Filipino households, embutido has become much more than just a party dish. It represents the ingenuity of Filipino home cooks who transformed ground meat – an everyday ingredient – into something spectacular. The carefully arranged eggs and sausages at its center create that distinctive spiral pattern when sliced, making it an impressive centerpiece at any gathering, from simple family dinners to elaborate fiestas.

Today, every region and family in the Philippines has their own version of embutido, each with slight variations that make it special. Some families guard their recipes zealously, passing them down through generations like precious heirlooms. In modern Filipino homes, embutido has adapted to contemporary lifestyles, becoming a make-ahead freezer staple that brings the taste of celebration to everyday meals.

The versatility of embutido also speaks to the practical wisdom of Filipino cooking. Whether served hot with rice for dinner, cold in sandwiches for baon (packed lunch), or fried until golden for breakfast with sinangag (garlic rice), it demonstrates the Filipino virtue of making the most of every dish. This adaptability, combined with its impressive appearance and delicious taste, has secured embutido's place not just in Filipino cuisine, but in the hearts and kitchens of food lovers worldwide.

Through decades of evolution, Filipino pork embutido has become more than just a dish – it's a testament to how Filipino cooks can take foreign influences and transform them into something uniquely and proudly Pinoy. It stands as a delicious example of the Philippines' rich culinary heritage, where colonial influences meet local ingenuity to create something entirely new and thoroughly Filipino.