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 is always a party hit and a frequent request of family and friends. 🙂
What is Embutido
Embutido is a Filipino-style meatloaf made with ground pork, chicken or beef, shredded carrots, crushed pineapple or sweet pickle relish, and raisins. The meat mixture is rolled around hard-boiled eggs and sausage into a cylindrical log and wrapped tightly in foil.
The foil-wrapped meatloaves are then steamed or baked in a water bath until cooked through and set. They can be served cold or lightly-fried until golden brown.
Making embutido is usually reserved for special occasions due to its somewhat involved prep process but I see no reason why it can’t be enjoyed every day of the week. Not only can you easily double (or triple) the recipe, the steamed loaves will keep well in the freezer for up to 3 months and can be easily reheated for a quick meal.
Once or twice a month, I roll up my sleeves, roll up a dozen or so meatloaves, 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 busy weeknights or when I have unexpected guests.
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 dinner or sandwiched between pandesal for a quick mid-afternoon snack.
Pork Embutido
Ingredients
- canola oil
- 1 onion, peeled and chopped
- 1 1/2 pounds ground pork
- 1 cup crushed pineapple, drained
- 1 large carrot, peeled and shredded
- 1/4 cup raisins
- 1/4 cup banana ketchup
- 3 eggs, well-beaten
- 2 teaspoons salt
- 1 teaspoon pepper
For Filling
- 3 eggs, hardboiled, peeled and quartered
- 3 pieces vienna sausages, cut into four lengthwise
Instructions
- 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.
- 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 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.
- 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.
- 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.
Video
Nutrition
Looks good,wana try this one but i dont have oven ;(
You can steam the embutido also 🙂
Can I substitute Chinese sausage for Vienna sausage?
Hello, Cess,
I wouldn’t recommend using Chinese sausage as from my experience, they render a little bit of fat when cooked or reheated and that might affect the overall taste and texture of the embutido. I suggest using hot dogs instead.
Hi,
Ask ko lang po which vienna sausage did you used for this one, is it those ones that in cans that we have in philippines? Or a proper vienna sausage? Thank you.
Yun naka can lang ang ginagamit ko 🙂
Hi!
Can I make this without the egg and the Vienna sausages? I’m pregnant and I don’t like the thought of consuming egg that has been frozen! And i also don’t like Vienna sausages.
Thank you!
Yes, you can omit the boiled eggs and Vienna sausages. They’re only added to classic embutido to make it pretty but it’d still be delicious without them 🙂
I’ve followed the measurements and steamed my embutido and have to say this is simply the best! So good that my family loves them so much that they couldn’t forget about it. I wished I have found this recipe earlier! Now, I’m eager to try your other dishes!
Yay! I am glad everyone liked the embutido. Thank so much for taking the time to leave feedback. 🙂
Hi Ms Lalaine! I just want to say i am an avid fan. basta lutong pinoy i see too it that i check kawaling pinoy first. question about this recipe po. if i want to add liver spread, which part of the steps would i do so?
also, does it have to be fried before freezing? or its ok as long as it’s steamed? thank you po
Hello Eloisa,
I am so happy you find the recipes here useful.
In regards to this embutido, you can add the liver spread to the ground pork along with the other ingredients. No need to fry before freezing, it’s actually best to keep them wrapped in foil so they’ll keep longer. And yes, you can steam them as well. I’ve never tried steaming personally but I think about 40 to 50 minutes should be ok. Just pierce one log with a fork, if juices run clear they should be done. To be more accurate, you can also use a thermometer. Insert in the center, if it reads 160 F, the embutido is done 🙂
Hellow po maam yung embutidu nio pwede po bang lagyan ng cassava
Hello Katlyn,
I am sorry but I’ve never tried adding cassava to pork embutido. For what purpose? As extender or thickener? I don’t think cassava will be a good option; you might want to try breadcrumbs instead.
bago ifreeze yung embutido, dapat bang luto na?
Yes, cook first bago i-freezer 🙂
Hello po! Can i use the steamer for siomai po jnstead of the stainless steamer i have seen in you tube?.. thanks a lot po!
Yung steamer ba na bamboo? Yes pwede siya basta kasya yung pork roll sa loob.
This Embutido Recipe is one of the Great Pinoy Recipe. I Actually made this one with some twist and can be seen on my Blog.
hi again..is it ok if i skip the crushed pineapple or it would taste different?
Thanks in advance 🙂
Hello Deena,
You can omit it if you want. I like to add it because it adds tangy and sweet flavors like sweet relish would.
ask ko lang po kung ano pinaka the best na binder para sa embutido na kahit i cut sya buo pa dn sya?ty!
Hello Mylene,
Itlog lang ang gamit ko and I don’t add flour or bread crumbs. They shouldn’t fall apart pagka cut basta let them cool well first before slicing.
I just want to ask what else to add vegetables to have a twist. because we are trying to put up a business i just want to make it more nutritious
You add red and green bell peppers 🙂
Hi. Can I use pressure cooker instead of a steamer or instead of baking?
Hello Honey,
I am sure you can as I usually do meatloaves in my Instant Pot. I do 20 minutes on high pressure for my meatloaf but since these embutido loaves are thinner, you might want to try 10 to 15 minutes.
Hi! I’m sure I can use my Instant Pot to steam the embutido rolls but I am curious if you’ve tried that method and how long did you steam the rolls? Thanks!
Hello Karina,
I’ve never tried embutido but I have made meatloaf in my Instant Pot and I am giving the time and procedure would be the same. Depending on the thickness of the loaf, I would say about 10 to 15 minutes on high pressure. I am sorry I can’t be more specific, embutido in the Instant Pot is definitely on my to-do list now!
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
Warning!
Mailing List Not Active
This mailing list is not currently active.
Please notify the website owner.
Thanks
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!