Over the years, I have tweaked my pork embutido recipe many times~from adding liver spread to mixing in cheese~until I arrived to this version which has become a frequent request of family and friends. The thing I like about these Filipino-style meatloaves is that they are not only impressive on a party table but they also serve equally well paired with fried rice as an easy breakfast meal or sandwiched between bread rolls for a satisfying mid-afternoon snack. Keeping a steady supply in the freezer has certainly saved me from worrying about dinner on many hectic days.
|Pork Embutido|| |
- 1 onion, peeled and chopped
- 1-1/2 pounds ground pork
- 1 cup crushed pineapple, drained
- 1 large carrot, peeled and shredded
- 1 cup raisins
- ¼ cup banana ketchup
- 3 eggs, well-beaten
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 eggs, hardboiled, peeled and quartered
- 3 pieces vienna sausages, cut into four lengthwise
- In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until limp.
- In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup, beaten eggs, salt and pepper. Mix well until evenly distributed.
- On center of a 12-inch aluminum foil, spread ⅓ of the pork mixture creating a rectangular shape. Arrange sliced eggs and vienna sausages on top and middle of pork mixture. Carefully roll mixture to form a log of about 3-inch in diameter. Wrap the foil around the meat and crimp ends of foil to seal tightly. Repeat with remaining pork mixture.
- In a roasting pan, add about 2 inches of water. Arrange foil-wrapped pork mixture on a roasting rack and position rack on top of water-filled pan. Bake in a 375 F oven for about 50 to 60 minutes or until juice runs clear when pork rolls are pierced with a knife. Allow to cool before peeling foil.
- In a pan, heat about 1 inch of oil. Add embutido and cook, turning occasionally, until lightly browned on all sides. Let stand for about 5 minutes before slicing into desired thickness.