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Filipino meatloaf on a cutting board
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4.06 from 105 votes

Pork Embutido

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 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 8 Servings
Calories: 366kcal

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

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

Serving: 239.4g | Calories: 366kcal | Carbohydrates: 23g | Protein: 33g | Fat: 17.5g | Saturated Fat: 5.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4.9g | Cholesterol: 227mg | Sodium: 1194.5mg | Potassium: 690mg | Fiber: 1.6g | Sugar: 15.8g | Vitamin A: 1250IU | Vitamin C: 18.2mg | Calcium: 40mg | Iron: 2.5mg