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Filipino Pork Embutido (Pinoy-Style Stuffed Meatloaf)

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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
 

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
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