Pork Embutido

4.06 from 105 votes

Pork Embutido is perfect with steamed rice or mashed potatoes! With a colorful ground pork mixture rolled around hardboiled eggs and sausage and steamed to perfection, this Filipino-style meatloaf is as pretty as it is tasty!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 366kcal

Author: Lalaine Manalo

Equipment

baking dish
rack

Ingredients

canola oil
1 onion, peeled and chopped
1 ½ pounds ground pork
1 cup crushed pineapple, drained
1 large carrot, peeled and shredded
¼ cup raisins
¼ 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

US Customary - Metric

Instructions

Preheat oven to 375 F.
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 ⅓ 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 the oven for about 50 to 60 minutes or a thermometer inserted in the center reads 160 F.
Remove from the heat and let stand for about 8 to 10 minutes before opening the foil. Cool completely before frying.
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

Notes

I use beaten eggs as a binder and skip the bread crumbs as I don't like adding extenders and I find the embutido will hold its shape without them. Stirring the mixture together releases the beef's myosin, which helps it stick together.
Make sure the meat is fully thawed, and canned ingredients such as crushed pineapples are well-drained, as the extra moisture might affect the loaf consistency.
Let the steamed meatloaves stand for about 10 minutes before opening the foil for the juices to redistribute, keeping the loaf moist.
Cool completely before frying and slicing so it won't fall apart.

Nutrition