Embutido



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Embutido is often called Filipino meatloaf—this recipe from chef Angela Dimayuga's Filipino-American Christmas menu uses ground pork. Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead. You can find all of her recipes here.

Ingredients

  • 2 tablespoons plus 1½ teaspoons Diamond Crystal or 4½ teaspoons Morton kosher salt; plus more
  • 8 garlic cloves, finely chopped
  • 1 cup panko (Japanese breadcrumbs)
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ½ cup chopped bread-and-butter pickles
  • ½ cup coarsely chopped pitted green olives
  • ¼ cup distilled white vinegar
  • 4½ teaspoons hot smoked Spanish paprika
  • 2 teaspoons freshly ground black pepper
  • Nonstick vegetable oil spray
  • 2 teaspoons Worcestershire sauce

Recipe Preparation

  • Preheat oven to 350°. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.

  • Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus1½ tsp. Diamond Crystal or 4½ tsp. Morton salt, then mix in pork.

  • Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.

  • Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°, 55–70 minutes. Let cool 10 minutes.

  • Transfer embutidos to a platter; slice.

  • Do Ahead: Embutidos can be baked 4 days ahead. Let cool, cover and chill.

Recipe by Angela DimayugaReviews SectionLove this! I was a bit leery of some of ingredient combinations, but this was a huge hit in my house. I am not a fan of plain meatloaf, but my husband is, so this has been a great compromise. Love that it makes two loaves so we can have one right away and freeze the other for a quick meal in the coming weeks. Just made our second batch this weekend!

Embutido (Filipino Meatloaf)

Embutido is a steamed-and-fried log-shaped meatloaf that is often served at parties, family gatherings and other special occasions in the Philippines. It is not difficult to make and the ingredients are not expensive nor extraordinary. Why it is considered a "special occasion" dish has probably more to do with its appearance than anything else.

Why is the embutido shaped like a log? To mimic the shape of the Spanish embutido, which, by definition, is a sausage. In that context, embutido is a local adaptation of a colonizer's traditional food.

The traditional recipe for embutido lists caul fat (also called leaf lard sinsal, in Filipino) among the essential ingredients. The leaf lard is spread flat, ground pork mixed with chopped vegetables, sweet pickle relish and raisins is placed in the middle, canned Vienna sausages or hot dogs are optionally laid on top, one edge of the leaf lard is folded over the ground pork, the sides are tucked in and the whole thing is rolled into a log.

The wrapping process is very much similar to making spring rolls which the Filipinos have embraced from the Chinese, their long-time trading partners who have been doing business in the country long before Magellan got lost and landed in Central Philippines thinking that he had reached the fabled Spice Islands.

These days, caul fat is difficult to source. One reason is that hog raisers sell it directly to lard manufacturers as caul fat is considered the highest grade of lard. Another reason is that the fat-is-scary-and-bad generation prefers to trim traditional dishes of what are perceived to be unnecessary fat content.


Recipe

I love Embutido. It reminds me of Christmastime in the Philippines and I wanted to remake my version for my family.

Embutido is the Filipino-style meatloaf, traditionally steamed and stuffed with olives, raisins, eggs, and Vienna sausages. Like many of Filipino dishes, Embutido is Spanish-inspired and so delicious.


  • 1 pound ground pork
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked pepper
  • 1 small Spanish onion or red onion, diced
  • 1/4 cup diced bell pepper
  • 1 small can of green pimento stuffed olives
  • 1 can Vienna Sausage or Spanish hard chorizo
  • 1/4 cup raisins
  • 1 hard boiled egg, quartered
  • 1/2 cup shredded carrots
  • 2 tablespoons soy sauce
  • 1/2 cup bread crumbs

Heat the oven to 350 degrees.

Take your ground pork and gently mix all the seasonings and vegetables together.

Take a cookie sheet and line with aluminum foil. Spread the ground pork mixture on the foil and add the chorizo and eggs.

Roll (watch the video for details). Then, place in the fridge for about 20 minutes.


Chicken Embutido Recipe Variation

Chicken Embutido is a newer version of cooking this beloved Meatloaf dish but it can be traced back during the Spanish colonization of our country where they introduced us to chorizo, longganiza, and embutido. Embutido is part of the sausage family and throughout the world people cook this offering different variations and Methods of Preparation. Our very own Filipino version of this dish is most often times sweet and salty. It is steamed and you can eat it right away but many people like to fry them after steaming. And while the most common is the Pork Embutido version, Chicken Embutido is a classic on its own.


Special Embutido

Try this delicious and easy to make Embutido, a Filipino meatloaf made from ground pork, onions, carrots, bell pepper, relish, and raisins made more special by adding egg and hotdog filling.

Special Embutido Recipe

Ingredients:

  • 400g ground pork
  • 1 cup grated carrots
  • 1 garlic, chopped
  • 1 onion, chopped
  • ½ cup raisins
  • ½ cup green peas
  • 1 cup grated cheese
  • 2 whole eggs, beaten
  • ½ cup catsup
  • 3 tbsp bread crumbs
  • 1 cup flour
  • ½ cup cornstarch
  • salt, to taste
  • ground pepper, to taste
  • 4 pcs hotdogs, sliced in half
  • 3 pcs hard boiled eggs, quartered
  • butter, for greasing
  • aluminum foil (material needed)

Cooking Procedures:

  1. In a mixing bowl, combine all ingredients except for the hotdogs and hard-boiled eggs. Mix well until blended.
  2. Grease the aluminum foil with butter.
  3. Spread about 6 tbsp of the mixture on the aluminum foil. Place some hotdogs and hard-boiled eggs on the top corner of the mixture.
  4. Roll tightly and wrap in the aluminum foil. Seal by twisting both ends.
  5. Arrange the embutido rolls in the steamer. Steam for 1 hour.
  6. Remove the aluminum foil and slice before serving. You can also fry it if you want. Enjoy your special embutido!

Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.


How to Make Special Embutido

Embutido is the Filipino style meatloaf full of simple ingredients. The combination of these ingredients creates the favorite Filipino meatloaf that embodies the festive flavors that Filipinos love. It’s largely made of ground pork, mixed with other ingredients, then steamed to perfection.

Filipinos love cooking embutido because of its rich flavors and each household has its own recipe. It’s preparation time can be considered time-consuming though so it’s largely prepared during celebrations and other special occasions. But for those who enjoy the cooking process of embutido, serving it for normal occasions and whenever just means that their meals are extra delicious.

The embutido recipe actually came from Spain and brought to the Philippines during the Spanish era, just like many other staple Filipino recipes. The original Spanish embutido is actually cured dry sausage, unlike the meatloaf Filipinos call embotido today.

Just like a lot of other dishes, the Filipinos found they like the Spanish’s embotido, modified and fused it with other influences and created the modern Filipino embotido. Filipinos love it not only for dynamic flavors but because it can also be stored for long periods of time.

The dish is so beloved that it’s impossible to go to special occasions without seeing platters of embotido slices besides a bowl of ketchup to serve as its dipping sauce. Its popularity has become so widespread that processing companies have large commercial embotido products for easy cooking.

Although, nothing beats the homemade embotido recipe along with homemade dipping sauce.

Main Ingredients

The main ingredient for embotido is, of course, pork. But other types of meat can be a substitute like chicken or beef. The meat should be grounded to easily mix with the other ingredients.

The secondary ingredients to be added with the ground meat are a selection of diced vegetables like carrots, green peas, green bell peppers, and even raisins. A lot of cooks like to experiment and add new ingredients to the mix. Finely cut onions and garlic are also added to the mixture. Slices of hardboiled eggs and slices of hotdogs are added near the end of the prepping process.

Other ingredients serve to keep the entire mixture together and to keep it from falling apart like cornstarch, bread crumbs, beaten eggs, and flour. Butter and aluminum foil is also needed during the cooking process.

How to Cook Embutido

The process of cooking embutido is relatively straightforward. Although the prepping time can take a while and the ingredients are a bit expensive added all together, it’s truly a dish made especially for celebrations and other special occasions.

In a nutshell, all of the ingredients are mixed together, spread onto the foil and steamed. That’s how embutido is cooked! Simple, right?

There is a process that needs to be followed, though. In a large bowl, you’ll need to add the grounded porn and all the other ingredients instead of the boiled eggs and hotdogs. Mixed them all until the contents of the bowl are blended.

On the spread of aluminum foil, spread the butter all over then spread half of the mixture on top. Place the slices of hard-boiled eggs and the slices of hotdogs in a row. Then roll the aluminum foil and seal both ends.

Placed the rolled-up mixture in the steamer for an hour and you’ve made embotido! All that’s left is to remove the wrap and serve with ketchup.

Other Embutido Recipes

1. Embutido with Sauce

This embutido is a slightly modified version of the recipe highlighted in this article. All of the ingredients are relatively the same except for some added cheese and ketchup incorporated into the mixture. The special sauce made from scratch makes for a delicious touch. It perfectly complements the flavors of the embutido.

2. Our First Embutido Recipe

This embudito recipe is quite special because it’s the first embutido recipe published on this site. I think that it’s interesting how our embutido recipes evolved and it’s always nice to look at what we started with.

3. Another Embutido Recipe

With this last embutido recipe, we got a little bit fancy. We’ve mixed grounded pork and beef, added bell peppers, soy sauce, and Vienna sausages. We stepped it up a little with this one and even used an oven instead of a steamer. Truly a recipe meant for a special occasion.

Try to make this latest Special Embutido Recipe and tell me what you think.


Filipino Dishes


Have You Tried These Other Panlasang Pinoy Recipe ?

This is another way in cooking Filipino Beef Asado. Hope you like it and enjoy your meal. Ingredients : 1/2 lb. beef, cut into thinly strips 2 tbsp. butter 3 cloves garlic, minced 1 onion, finely chopped 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce 1/2 tsp. salt spring onions, cut into 2 inch long – for garnishing Cooking Procedures : In a skillet over medium heat, melt butter. Add beef strips[. ]

Ingredients : 1 lb. ground beef 1 onion, chopped 1 green or red bell pepper, diced 1 can tomato sauce 1 bay leaf 1 tbsp. chili powder 1 (398 mL) can pork and beans salt and pepper, to taste Cooking Procedures : Brown beef in a pan over medium heat for about 4 to 6 minutes. Drain excess fat. Add onion and green (or red, if using) pepper. Stir-fry for 2 minutes. Pour in tomato sauce, add bay leaf a[. ]

Fried chicken is a dish consisting of chicken pieces that is cut up then dipped in a breaded mixture, dredged with flour, or battered and then pressure cooked, deep fried or pan-fried until it turns to golden brown. There are many variations in cooking a perfect fried chicken. And one of them is by removing the skin before battering while others fry the chicken with either in butter, in special [. ]

Lechon Kawali Recipe is my family’s favorite Filipino food dish. My son and daughters love them and of course my husband love them too. When they ate this Filipino dish, they asked for the sauce which is a mixture of vinegar and patis (for bisaya) or tuyo (for the tagalog) and add some garlic, it taste so good. Anyways, hope you’ll enjoy this simple lechon kawali dish. Ingredients : P[. ]

Ingredients : 1 head repolyo (cabbage) 2 tbsp. oil 1/2 lb. pork, sliced 3 cloves garlic, minced 1 onion, sliced 2 tomatoes, chopped 1/4 cup shrimps, shelled and deveined (optional) 1 cup vegetable broth (or water) salt and pepper, to taste Cooking Procedures : Wash cabbage well. Drain and sliced. Set aside. In a pan, heat oil. Stir-fry pork for about 3-5 minutes or until the color is no longer pin[. ]


Embutido - Recipes

The origin of Filipino Style Embutido can be traced when Spain colonized the Philippines for three and a half centuries beginning in the middle of the 15th century. During that time, the Spaniards introduced different recipes of their sausages such as Chorizo, Longaniza, and Embutido. It's for this reason why Embutido is regarded as a generic term for sausages in the Spanish language. In other words, "Embutido" belongs to a category of sausage recipes during the Spanish colonial period.

Like most Filipino dishes in Philippine culinary history, Embutido has evolved over the passage of time from its Spanish origin. Embutido was developed by Filipinos to suit their own taste and liking into some form of meatloaf. At present, Filipino Style Embutido is popularly known as the Philippine version of meatloaf.

Meatloaf, originally and usually, is made up of ground beef but because Filipino Style Embutido has its origins from Spanish pork sausages, this Philippine version of meatloaf is made from ground pork.

Basically, ingredients of Philippine Pork Embutido are well seasoned ground pork, well beaten eggs, minced onion, and carrots, vienna sausages or hotdogs, and whole boiled eggs. The ground pork, beaten eggs, onion, and carrot are mixed and molded into a roll with the vienna sausages and hard-boiled eggs placed within the center of the roll. Originally, the molded roll is wrapped with the use of banana leaves but the modern invention of aluminum foil has made the food preparation of Embutido a lot easier. The wrapped mixture is cooked by steaming and then stored in the freezer for several hours or even days before frying or sliced as is.

As in our recipe, variation of this dish can include the addition of liver spread, tomato sauce, pickles, raisins, shredded cheese, and bread. Other variations include the addition of chorizo, ham, pickles, cornstarch, condensed milk, butter, bell pepper, and pineapple tidbits.


Homemade pork embutido recipe

Ingredients

  • 3 lbs ground pork
  • 13 pcs Vienna sausage or 5 pcs hotdogs cut in half lengthwise
  • 4 hard-boiled eggs sliced
  • ½ cup sweet pickle relish
  • ½ cup tomato sauce
  • 2 raw eggs
  • 2 cups cheddar cheese grated
  • 1 cup red bell pepper minced
  • 1 cup green bell pepper minced
  • 1½ cups raisins
  • 1 cup carrots minced
  • 1 cup onion minced
  • salt and pepper

Instructions

Nutrition

Tried this recipe? Let us know how it was!

This is also a great way by Princess Ester Landayan:




Anyway, I just searched for some videos on Youtube about this one. Hope this helps. You can follow this one too.

Every month new cooking tips in your email?

Japanese recipes, cooking tips and more with the first email our FREE mini-recipe guide "Japanese with ease"