Filipino Embutido

Embutido, a flavorful Filipino meatloaf, blends a unique mix of ingredients influenced by American culinary traditions. This dish is perfect for festive occasions and brings together savory, sweet, and tangy elements.

A comforting combination of ground pork, smoked ham, and sweet raisins, embutido is often stuffed with boiled eggs, adding richness and depth. Served with a citrus-soy sauce and paired with watercress, it’s a delightful treat.

This dish is versatile, making a fantastic centerpiece for any meal. It also makes delicious sandwiches the next day, showcasing its satisfying flavors long after the first serving.

Filipino Embutido: Ingredients

Ground pork forms the hearty base of Filipino embutido, offering a tender and flavorful foundation for this savory dish. Smoked ham adds a subtle smokiness, balancing the richness of the meat.

Cheese, with its creamy texture, melts into the mix, enriching each bite, while raisins provide a sweet contrast, infusing the embutido with a touch of unexpected sweetness.

Canned Vienna sausages lend a soft texture and savory depth, while peas bring a pop of color and freshness, harmonizing the other flavors. Boiled eggs, when rolled into the embutido, offer an extra layer of richness.

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Recipe Tips

1. Balancing Seasoning: When mixing the embutido filling, taste-test the mixture by cooking a small spoonful in a pan. This will allow you to adjust the seasoning to your preference. If it needs more salt or pepper, don’t hesitate to add more—seasoning can vary depending on the saltiness of your ham or sausage.
2. Texture Control: For a smooth texture, be sure to mash the canned Vienna sausages thoroughly. This ensures that they blend seamlessly with the other ingredients and doesn’t create lumps in the embutido. If you’re using a different type of sausage, make sure it’s finely chopped to avoid any texture issues.
3. Perfect Roll: To make sure your embutido rolls up perfectly, use a large piece of foil with enough overhang to easily seal the meatloaf. Once it’s wrapped tightly, don’t rush the resting period after baking. Allow the embutido to cool slightly before slicing for cleaner cuts and better presentation.

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What to Serve with Filipino Embutido

1. Steamed White Rice: A classic pairing with Filipino embutido, steamed white rice provides a neutral base that complements the richness of the meatloaf. Its fluffy texture balances out the savory flavors of the embutido and soaks up the citrusy sauce, making each bite complete.
2. Watercress Salad: The peppery bite of fresh watercress adds a refreshing contrast to the hearty, flavorful embutido. Its crisp texture and slight bitterness are the perfect foil to the richness of the meatloaf, enhancing the overall meal without overpowering it.
3. Pickled Vegetables: For an extra punch of flavor, serve your embutido with a side of pickled vegetables, such as pickled cucumbers or carrots. The tangy acidity helps cut through the richness of the dish, balancing out the flavors and providing a refreshing contrast.

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FAQ

1. Can I substitute the ground pork with other meats?
Yes, you can substitute ground pork with ground chicken, turkey, or beef, although pork’s higher fat content tends to result in a juicier, more flavorful embutido. If using leaner meats, consider adding a bit of olive oil to keep the texture moist.

2. Can I make embutido ahead of time?
Yes, embutido can be made ahead of time. After assembling the roll and before baking, you can refrigerate it for up to 24 hours. Simply bake and broil it when ready to serve.

3. What if I can’t find calamansi juice?
If you can’t find fresh calamansi, a combination of lime and orange juice with a pinch of orange zest can serve as a suitable substitute. This mixture closely mimics the tart and sweet profile of calamansi.

4. Can I freeze leftover embutido?
Yes, embutido freezes well. Wrap it tightly in plastic wrap or foil, and store it in an airtight container. To reheat, thaw it overnight in the fridge and warm it up in the oven until heated through.

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Filipino Embutido

Filipino embutido is a festive meatloaf dish that has evolved with influences from the American occupation. Traditionally made as a stuffing for chicken, this recipe features a citrus-and-soy-spiked chicken sauce, offering a delightful complement to the embutido’s savory flavors. It is often served alongside steamed white rice and watercress, but it also makes for a delicious sandwich filling the following day.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Appetizer, meat recipe, Side Dish

Cuisine American

Servings 6 People

Ingredients

  

• 1½ pounds ground pork
• 4 large eggs
• ¼ pound Edam cheese grated
• ¾ cup finely diced smoked ham
• ¾ cup fresh or frozen peas
• ⅓ cup raisins
• ½ medium onion finely minced
• 4 canned Vienna sausages thoroughly mashed
• ⅓ cup sweet relish
• 3 tablespoons ketchup
• 1 teaspoon kosher salt or to taste
• Black pepper to taste
• For the Sauce and Serving:
• 4½ tablespoons calamansi juice or a mix of lime and orange juice with a pinch of orange zest
• 3 tablespoons soy sauce
• 3 cups low-sodium chicken broth
• 1 tablespoon cornstarch
• 3 tablespoons butter cut into chunks
• 1 bunch watercress

Instructions

 

• Prepare the Eggs: Preheat the oven to 300°F. In a saucepan, add 2 eggs and cover them with cold water. Bring to a boil, then cover the pan and turn off the heat. Allow the eggs to sit for 5 minutes before transferring them to cold water. Once cooled, peel and slice the eggs in half lengthwise.
• Mix the Embutido Filling: In a large mixing bowl, beat the remaining 2 eggs. Add the grated Edam cheese, diced smoked ham, peas, raisins, minced onion, mashed Vienna sausages, relish, ketchup, salt, and black pepper. Gently fold in the ground pork and mix by hand until thoroughly combined, ensuring the mixture holds together. To test the seasoning, cook a small spoonful in a frying pan over medium heat and adjust with more salt or pepper as needed.
• Form the Embutido Roll: Line a large baking pan with greased foil, leaving enough overhang on all sides. Spread the embutido mixture into a rectangular shape, approximately 12 by 17 inches. Arrange the boiled egg halves in a line along one of the long edges of the rectangle. Carefully roll the meat mixture, starting from the egg side, using the foil to assist in creating a tight cylinder. Once rolled, pat the embutido to form a uniform shape and seal the foil tightly, crimping the ends to secure it.
• Bake and Broil: Place the foil-wrapped embutido in the center of the pan and bake for 45 minutes. After this time, remove the embutido from the oven and turn on the broiler. Unwrap the foil, allowing the embutido to rest for 10 minutes before broiling it for 3 minutes or until lightly browned. Let the embutido rest for another 3 minutes, then slice it into serving pieces.
• Prepare the Sauce: While the embutido is baking, make the sauce by combining 3 tablespoons of calamansi juice, soy sauce, and chicken broth in a small saucepan. Simmer until the sauce has reduced by half. In a separate bowl, mix the remaining calamansi juice with cornstarch and whisk this into the sauce. Bring the mixture to a boil, then remove it from heat once thickened. Reheat the sauce when the embutido is done, adding butter one chunk at a time until fully incorporated.

Notes

Serve: Transfer the embutido to a platter, drizzle with the sauce, and serve with a side of watercress and steamed white rice.

Keyword Filipino Embutido