This Embutido recipe is a Filipino Style of Meatloaf.

This filipino dish is well known in every filipino table

during holidays and special occassion.
Embutido is one of my husbands favorite filipino food and whenever I cook this dish, he can consume the
whole wrap in a single meal alone. My children also loves embutido especially the portion where the hardboilded eggs and sausages are located. My husband usually help me in preparing this recipe specially the
portion of wrapping the embutido with aluminum foil.
I usually served the embutido with our favorite sweet chili sauce and a ketchup for those who dont like spicy
in their meal.
Ingredients :
o

1 lb. ground pork

1/2 cup finely chopped carrots

1 cup (6 slices) finely chopped (sweet or cooked) ham

3 tbsp. minced green bell pepper

3 tbsp. minced red bell pepper

1/3 cup sweet pickle relish

1/4 cup raisins

3 whole eggs

1/2 cup grated cheddar cheese

dash of liquid seasoning

salt & pepper, to taste

1 tbsp. cornstarch

slices (wedges) of hard-cooked eggs (see recipe)

slices (wedges) of Vienna sausage

aluminum foil, 10 x 12 sizes

(Kitchen Measuring)

Cooking Procedures :
1.

Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven
to 350F.

2.

In a bowl, combine all the ingredients and mix until well blended.

3.

Divide the mixture into 2 to 4 portions (depending on how many you want to make).

4.

Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and
Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until
the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll
the mixture back and forth until it covers the slices of eggs and sausages in the center.

5.

Finally, roll the aluminum foil into a tightly packed log about 1 to 2 in diameter, sealing on both
ends. Repeat with the remaining pork mixture.

6.

Place the embutido in a steamer and steam for an hour. Alternatively, if you dont have a steamer:
place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be
sure the steam will not escape). Steam-bake in the center of the oven for an hour.

7.

Let it cool and slice into rings. Serve with your favorite catsup or sauces.

8.

Refrigerate unused embutido.