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
Lyn says
June 2, 2019 at 8:52 pmLooks good,wana try this one but i dont have oven ;(
Lalaine Manalo says
June 6, 2019 at 6:31 amYou can steam the embutido also 🙂
Cess says
May 8, 2019 at 8:42 pmCan I substitute Chinese sausage for Vienna sausage?
Lalaine Manalo says
May 12, 2019 at 1:00 amHello, 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.
Janie says
March 13, 2019 at 1:04 amHi!
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!
Lalaine says
March 13, 2019 at 6:06 amYes, 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 🙂
Grace says
March 12, 2019 at 10:13 pmI’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!
Lalaine says
March 13, 2019 at 6:07 amYay! I am glad everyone liked the embutido. Thank so much for taking the time to leave feedback. 🙂
Eloisa Matibag says
February 5, 2019 at 6:42 pmHi 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
Lalaine says
February 7, 2019 at 6:59 pmHello 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 🙂
Katlyn says
December 12, 2018 at 4:43 amHellow po maam yung embutidu nio pwede po bang lagyan ng cassava
Lalaine says
December 13, 2018 at 10:46 amHello 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.
danna says
July 4, 2018 at 5:22 pmbago ifreeze yung embutido, dapat bang luto na?
Lalaine says
July 4, 2018 at 7:28 pmYes, cook first bago i-freezer 🙂
Romina Estrada says
June 17, 2018 at 7:48 pmHello po! Can i use the steamer for siomai po jnstead of the stainless steamer i have seen in you tube?.. thanks a lot po!
Lalaine says
June 18, 2018 at 12:27 pmYung steamer ba na bamboo? Yes pwede siya basta kasya yung pork roll sa loob.
Pilipinas says
May 20, 2018 at 10:05 amThis Embutido Recipe is one of the Great Pinoy Recipe. I Actually made this one with some twist and can be seen on my Blog.
Deena says
November 15, 2017 at 11:17 amhi again..is it ok if i skip the crushed pineapple or it would taste different?
Thanks in advance 🙂
Lalaine says
November 15, 2017 at 10:35 pmHello Deena,
You can omit it if you want. I like to add it because it adds tangy and sweet flavors like sweet relish would.
mylene wenceslao says
August 24, 2018 at 6:12 pmask ko lang po kung ano pinaka the best na binder para sa embutido na kahit i cut sya buo pa dn sya?ty!
Lalaine says
September 8, 2018 at 12:38 pmHello 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.
donna says
September 27, 2017 at 4:16 amI 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
Lalaine says
September 27, 2017 at 11:31 amYou add red and green bell peppers 🙂
Honey says
August 17, 2017 at 4:14 amHi. Can I use pressure cooker instead of a steamer or instead of baking?
Lalaine says
September 15, 2017 at 8:56 pmHello 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.
Karina says
July 3, 2017 at 6:48 amHi! 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!
Lalaine says
June 29, 2018 at 3:05 amHello 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!
Alma LV says
June 16, 2017 at 5:56 pmHi there, question. How can I keep it in the freezer? Thank you
Lalaine says
June 17, 2017 at 12:52 amJust 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.
Krissy d says
March 10, 2017 at 7:28 amI’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
Lalaine says
March 10, 2017 at 8:17 amThank 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. 🙂
Nikko Canillo says
January 25, 2017 at 10:40 pmHi 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
Lalaine says
January 27, 2017 at 3:40 pmThank you so much for the feedback, Nikko. I am glad you find the recipes useful. Congratulations on the new baby 🙂
Adrie says
October 7, 2016 at 12:57 amOk pa rin bang iluto kahit seven days na sa chiller yung embutido? Thanks!
Lalaine says
October 8, 2016 at 11:50 pmI 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.
Marilyn says
October 3, 2016 at 5:22 amHi. I got this message when I was going to get your free recipe book
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Please notify the website owner.
Thanks
Lalaine says
October 3, 2016 at 10:01 amI just checked it, will you please try again?
elena says
September 8, 2016 at 10:57 pmGano po katagal pedevi freeze?
Lalaine says
September 10, 2016 at 9:27 pmIt will last for a few months in the freezer basta maganda ang pagkabalot at stable ang temp nang freezer.
Jennie says
January 25, 2017 at 8:14 pmOkay lang po ba na wala syang any flour and bell pepper? Mabubuo po ba yan khit eggs ln?tnx po
Lalaine says
January 28, 2017 at 1:04 amHello Jennie,
Yes, ok lang without flour and bell peppers. 🙂 Just make sure you roll the embutido tightly para mabuo nang maayos.
Maha says
February 23, 2016 at 10:53 pmHi 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?
Lalaine says
February 24, 2016 at 8:45 pmYes, you can. I use chicken or even turkey for embutido and they turn out just as delicious 🙂
Leah Uy says
October 20, 2015 at 1:36 amHello 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
Lalaine says
October 20, 2015 at 1:43 amHello 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.
Anna says
September 19, 2015 at 8:55 pmHello, 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! 🙂
Lalaine says
September 19, 2015 at 10:10 pmHello 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 🙂
Nerizza says
January 28, 2015 at 10:18 amHello Lalaine,
Nako…..ang sarap naman! Thank you for your delicious recipe. It’s wonderful!!
Nerizza
Lalaine says
January 29, 2015 at 11:29 pmThank you, Nerizza 🙂
isabel says
December 15, 2014 at 3:03 pmI 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 🙂
Lalaine says
December 15, 2014 at 10:58 pmHello 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).
Edz says
September 29, 2014 at 5:50 amHi 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!
Lalaine says
September 29, 2014 at 7:59 pmHello Edz
I am so humbled by your comment. Thank you very much. 🙂
Meg mc says
September 18, 2014 at 11:12 pmFirst 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?
Lalaine says
September 19, 2014 at 6:45 amHi Meg
Yes, cook it first then all you have to do when ready to eat is thaw it out and pan-fry. Enjoy!
jansen david says
July 11, 2014 at 10:17 pmtried it and i really liked it! thanks for this great recipe. god bless
Grace Sisracon says
May 17, 2014 at 3:32 amI 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.. =)
Lalaine says
May 17, 2014 at 9:10 amHello, 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. 🙂
Isabel Jackson Jackson says
December 8, 2014 at 9:16 pmHi Lalaine, because im in india I can’t find banana catsup, can I used tomatoe catsup?
Lalaine says
December 8, 2014 at 11:38 pmHi 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!