Pork Embutido
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.
Ingredients
- 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
For Filling
- 3 eggs, hardboiled, peeled and quartered
- 3 pieces vienna sausages, cut into four lengthwise
Instructions
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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.