Pinoy Recipes and Filipino Foods

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Embutido is a Filipino style meatloaf.  It is one of the most favorite filipino dish. Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce.

 

Estimated cooking time: 50 minutes

 

Embutido Ingredients:

  • Pinoy Embutido 1 lb. ground pork

  • 1/2 cup finely chopped carrots

  • 1 cup (6 slices) finely chopped (sweet or cooked) ham

  • 3 tbsp. minced green bell pepper

  • 3 tbsp. minced red bell pepper

  • 1/3 cup sweet pickle relish

  • 1/4 cup raisins

  • 3 whole eggs

  • 1/2 cup grated cheddar cheese

  • dash of liquid seasoning

  • salt & pepper, to taste

  • 1 tbsp. cornstarch

  • slices (wedges) of hard-cooked eggs

  • slices (wedges) of Vienna sausage

  • aluminum foil, 10″ x 12″ sizes

Embutido Cooking Instructions:

  • Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

  • In a bowl, combine all the ingredients and mix until well blended.

  • Divide the mixture into 2 to 4 portions (depending on how many you want to make).

  • Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.

  • Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

  • Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.

  • Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.

  • Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

  • Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

  • Refrigerate unused embutido.

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10 Responses

  1. liza

    January 26th, 2008 at 8:27 pm

    1

    can we replace the pork into beef instead.

  2. emjoven

    January 27th, 2008 at 10:13 am

    2

    Yes, you can replace it beef or goat meat.

  3. pineda mary rose a

    June 30th, 2008 at 2:27 am

    3

    thank you for that yummy recipe.i try it. easy & delicious…

  4. Sue

    July 29th, 2008 at 2:14 am

    4

    Hi, thank you for the recipe..i want to try this weekend….

  5. ELENA B. BAYOCO

    August 10th, 2008 at 5:07 am

    5

    I miss fipilino food. I want to subscribe.

  6. mitch

    January 13th, 2009 at 2:20 am

    6

    hi! I’m learning a lot of recipes from your web. Could you send me a complete recipe of chicken shrimp siomai.. I want to add product on my food cart business.. Thank you so much!!! More power

  7. emjoven

    January 18th, 2009 at 1:53 am

    7
  8. john louie madera

    April 11th, 2009 at 7:56 pm

    8

    ur recipes are great nd delicious. tnx

  9. shery

    May 9th, 2009 at 1:16 am

    9

    hi! what kind if liquid seasoning will i use?

  10. Cylen

    May 16th, 2009 at 6:10 am

    10

    my recipe is this… sorry I’m not fond of using measuring instruments when I’m cooking. So this is maybe for 1 kl. of ground pork.

    1 kl. ground pork
    6 sliced of hotdogs
    1 can small of chorizo de bilbao
    1 small can of omor
    1 carrots sliced and some grated
    celery
    green and red bell pepper
    raisins
    pickles relish and whole for the middle portion
    powdered black pepper
    soy sauce
    fish sauce
    Del Monte Ketchup
    Del Monte Tomato Sauce
    Mang Tomas Sarsa
    red gelatin bar
    a dash of salt
    a dash of sugar
    bread crumbs
    cheese
    eggs like 8 medium size (cracked 1 egg and then the rest for the middle portion
    and of course calamansi juice


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