Pork embutido is a Filipino-style meatloaf made with a festive mixture of ground pork, carrots, and raisins wrapped around slices of eggs and sausage. Steamed to perfection, they’re great for everyday dinner meals as well as special occasions.
I have tweaked my pork embutido recipe many times over the years, experimenting and trying different additions (here’s looking at you, liver spread) until I finally arrived at that sweet spot of flavor and texture I’ve been looking for. If I may, ahem, say so myself, my version of embutido has become a frequent request of my family and friends. 🙂
These Filipino-style meatloaves are usually reserved for special occasions due to their somewhat involved prep process but I see no reason why they couldn’t be enjoyed every day of the week. Not only can you easily double (or triple) the recipe, the steamed loaves keep well in the freezer and reheat just as good.
Once or twice a month, I roll up my sleeves, roll up a dozen or so of embutido, and store them in the freezer to have handy when craving hits. Keeping a steady supply in the freezer has certainly saved me from having to worry about dinner on many hectic days.
You can never go wrong with a few of these rolls thawing in the fridge!They’re delicious paired with rice (and banana catsup, pretty please) for a satisfying meal or sandwiched between pandesal for a quick mid-afternoon snack.
Pork embutido is a Filipino-style meatloaf made with a festive mixture of ground pork, carrots, and raisins wrapped around slices of eggs and sausage. Steamed to perfection, they're great for everyday dinner meals as well as special occasions.
- oil
- 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
- 1/4 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
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In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened. Remove from pan and allow to cool completely.
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In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup, beaten eggs, salt and pepper. Mix well until evenly distributed.
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On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a rectangular shape. Arrange sliced eggs and Vienna sausages in the 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. Double wrap roll with foil. Repeat with remaining pork mixture.
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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 the 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. Let stand for about 8 to 10 minutes before opening foil.
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In a pan, heat about 1 inch deep of oil. Add embutido and cook, turning occasionally, until lightly browned on all sides. Let stand for about 3 to 5 minutes before slicing into desired thickness. Serve hot.
Hi there, question. How can I keep it in the freezer? Thank you
Just put the embutido with the foil intact in resealable bags and store in the coldest part of your freezer. They’ll keep well for 2 to 3 months.
I’ve cooked your embutido countless times ate lalaine. The whole family loves them so much. Thank you so much for the inspiration. God bless you more!
Ps I love that you finally put the nutrition facts
Thank you for the feedback, Krissy. This embutido is a favorite here in our house so I am glad your family liked them as much.
Yes, I am working on nutrition facts for all the recipes. It’s taking a bit of time as it’s hard to find nutritional values for stuff like pork blood (dinuguan) or pork ears. 🙂
Hi Ms. Lallaine, i’ve been cooking your recipes for a while now and it works like a magic to me. I never cook my whole life before i found your blog.
I’m now planning to cook Embutido for my pregnant wife this coming weekend.
I’m looking forward for your upcoming recipes.
More powers and godbless. 😊
Nikko
Thank you so much for the feedback, Nikko. I am glad you find the recipes useful. Congratulations on the new baby 🙂
Ok pa rin bang iluto kahit seven days na sa chiller yung embutido? Thanks!
I usually don’t keep food in the refrigerator longer than 3 days, yun kasi ang recommendation nang Department of Health when I used to manage a commercial kitchen. Kahit kasi walang amoy, the food might not be safe to eat. If it was in the freezer, good siya for a few months because of the sub zero temp.
Hi. I got this message when I was going to get your free recipe book
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I just checked it, will you please try again?
Gano po katagal pedevi freeze?
It will last for a few months in the freezer basta maganda ang pagkabalot at stable ang temp nang freezer.
Okay lang po ba na wala syang any flour and bell pepper? Mabubuo po ba yan khit eggs ln?tnx po
Hello Jennie,
Yes, ok lang without flour and bell peppers. 🙂 Just make sure you roll the embutido tightly para mabuo nang maayos.
Hi Lalaine, can i substitute pork with chicken coz i am a Muslim and want to try your version of embutido? Will it suit the other ingredients?
Yes, you can. I use chicken or even turkey for embutido and they turn out just as delicious 🙂
Hello Lalaine,
I just want to confirm that the set up will be same as steaming but, I will be baking it instead of ordinary steaming lang?
Thanks,
Leah
Hello Leah
Yes, bain marie siya, para na ring naka i-steam but sa oven. Lagay lang yung mga embutido sa isang rack and then set the rack on a pan of water, para lang nakaangat ang embutido sa water.
Hello, Lalaine! I’m glad I found your blog. This is the first time I will be cooking embutido. I chose your recipe because it calls for pineapples, and I am a fan of putting pineapple in savory dishes. I have a few questions though. We don’t have an oven but we have a steamer. How long do you reckon I have to steam the embutido? Also, I am planning to make a batch of embutido good for a few weeks. Do I have to steam them first before storing in the freezer then just reheat after, or do I put it inside the freezer first before steaming and frying? Thank you for sharing and more power! 🙂
Hello Anna
Yes, you can steam these embutido. I think about 1 hour of steaming will be enough. Pierce one of the embutido with a knife and if juices run clear, they’re done. I usually bake a good amount and keep them in the freezer for future use. I’d say they’re good for a month or two in the freezer. Keep them wrapped in foil and place them in ziplock bags. Hope this helps 🙂
Hello Lalaine,
Nako…..ang sarap naman! Thank you for your delicious recipe. It’s wonderful!!
Nerizza
Thank you, Nerizza 🙂
I tried your recipe and this is kinda different in all the recipes I tried .. I put too much salt on my mixture so I just told them to eat it with lots of rice 🙂
Hello Isabel
Hahaha, drowning salty foods in ketchup works, too 🙂
Next time, put less of the salt you think you need then pan-fry a small amount of the pork mixture and do a taste test. You can can adjust seasonings, if necessary (salt, pepper etc).
Hi Ms. Lalaine!
Your recipes are really, really good! They are also easy to follow and always have these inspiring and lovely introductions which I love to read. Have been using your recipes since last year when I found your best leche flan recipe which I receive so many good compliments with..:-) From then on, I’ve been dependent of your blogs..
Thank you so much for sharing all your amazing recipes! God bless!
Hello Edz
I am so humbled by your comment. Thank you very much. 🙂
First time to make embutido and it’s a hit!! Thanks for the delicious recipe. Btw, before i put it in the freezer, do i have to steam/bake it first?
Hi Meg
Yes, cook it first then all you have to do when ready to eat is thaw it out and pan-fry. Enjoy!
tried it and i really liked it! thanks for this great recipe. god bless
I tried your pork embutido just a few days ago and it’s a winner… My hubby brought it to his work for his lunch and shared it with his “pare” .When my husband came home, he said his friend liked it and asked if he can order some roll. My son likes it as well. Thanks for sharing your recipe. And May God bless your endeavours.. =)
Hello, Grace
I am so happy to hear about the success of your embutido. And you received orders, too! Nice. Thank you for taking the time to leave me a feedback. 🙂
Hi Lalaine, because im in india I can’t find banana catsup, can I used tomatoe catsup?
Hi Isabel
Yes, you can substitute tomato catsup. You can add stir in half a teaspoon of sugar to the tomato catsup, if you want, to get the sweetness of banana catsup. Enjoy!