Embutido: Steamed Filipino Pork Meatloaf with Egg and Raisins
Embutido is a Filipino meatloaf of ground pork, raisins, sweet pickle, carrot and cheese, rolled around hard-boiled eggs and steamed. It is sliced cold or pan-fried and served at Christmas and fiestas.
About Embutido
The name is Spanish for sausage, and embutido is a Filipino take on a Spanish meat roll. The pork is mixed with vegetables, raisins and cheese, wrapped around eggs so each slice shows a yellow and white center, and steamed.
Embutido is made ahead. Many cooks make several rolls in the days before Christmas, freeze them and slice them as needed. It fits the holiday spirit of food that can be made in advance and shared widely.
Ingredient notes
- Ground pork: use a mix that is not too lean; fat keeps the meatloaf moist.
- Raisin and sweet pickle: give embutido its sweet-sour taste.
- Carrot, bell pepper and onion: finely diced so every slice holds together.
- Cheddar cheese: adds a savory note.
- Breadcrumbs and egg: bind the mixture.
- Hard-boiled eggs: the center of each roll.
Tips for the best Embutido
- Mix well. Knead the meat for a minute so it binds and stays firm when sliced.
- Pack tightly. Air pockets make the roll crumble.
- Seal the foil. Wrap tightly and twist the ends so no water gets in.
- Chill before slicing. A cold roll slices cleanly.
What to serve with Embutido
Slice into thick rounds and pan-fry until browned, or serve cold. With rice and banana ketchup it is a classic. At Noche Buena, serve alongside Christmas Ham and Valenciana.
Variations and substitutions
- Baked embutido: bake the foil-wrapped rolls at 180 degrees C for 60 minutes.
- With sausage: put a hotdog or Vienna sausage in the center.
- With beef: use half ground beef and half ground pork.
- With green peas: fold in a handful for color.
Storing and reheating
Wrapped rolls keep for 5 days refrigerated or 2 months frozen. Thaw overnight before slicing and frying.
Frequently asked questions
Can I make it without a steamer?
Yes. Bake it in the foil in a pan of water at 180 degrees C.
Why is my embutido dry?
The pork was too lean or it cooked too long. Use pork with some fat and steam for no more than an hour.
Why does it fall apart?
The mixture was not mixed or packed well. Add an extra egg or breadcrumbs.
