Embutido is a Filipino-style meatloaf which is usually served during feasts. It’s a great dish that kids really love. What I really like about this is that you can make it in advance and freeze it for later consumption. It’s actually an easy dish to make, I wonder why I have never tried to make it before.
And since working full time doesn’t give me enough time to prepare meals every time but still want to make sure that we are eating healthy, I try to look for dishes that I can make in advance and would just reheat when needed.
This recipe has a lot of variations that can be found online. Some had tomato sauce added in the mix, others had hard boiled eggs and sausages. I had a difficult time trying to find a single recipe to follow so I came up with my own version instead.
For my version, I quite like to stick with the basic ingredients. I just add more grated carrots to the meat mixture to make it a little bit healthier, if you may. Adding a teaspoon or two of pickle relish to the meat mixture does wonders to the taste, I was told. I am not really fond of pickle relish but I might just add a little on the next batch I plan to make.
For 500g of ground pork, I was able to make 4 rolls. The size of each roll is just enough for the three of us (Z, Z’s nanny and I) for one meal, since we always have another soupy or saucy viand cooked especially for the little boy. You can adjust the size of each roll to make it bigger, turning this recipe into 2 rolls instead.
Based on all the recipes I’ve read, steaming time is usually 1 hour. These took about an hour and a half to cook using my rice cooker steamer.
Here’s the recipe of my own version of embutido. 🙂 Most of the measurements in this recipe are estimates so you can make your own adjustment, depending on your taste.
- 500g ground pork
- 1 medium carrot, grated
- 1 small red bell pepper, diced
- 1/4 cup green peas
- 2 slices cooked ham, sliced into strips
- 1/4 cup grated cheese
- 2 oz cheese, cut into strips
- 1 egg
- In a medium bowl, mix together the ground pork, grated carrot, diced bell pepper, grated cheese and green peas until everything is evenly distributed. Season with salt and pepper.
- Beat the egg lightly then add it into the mixture.
- Scoop some of the meat mixture and flatten it in an aluminum foil.
- Place strips of cheese and ham in the middle then roll the foil until the cheese and ham is covered in meat, forming a firm packed log. Seal the edges of the foil.
- Steam for an hour to an hour and a half.
- Let it cool then slice and serve.
I was told that pickle relish makes wonders to this dish. Add a spoon or two to the meat mixture. Be mindful of the amount of salt you add since the cheese is already quite salty. I also added dried oregano and a teaspoon of garlic powder in the mixture for a little dimension. You may add any dried herbs that you like.
Serve with catsup. Or not. 🙂
So there you go. If you make this, let me know how it goes and the adjustments that you made so I can try it out, too! 🙂