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Embutido Recipe (Classic Filipino Pork Meatloaf)
This embutido recipe brings together everything Filipinos love in one celebratory dish. Lady's Choice Real Mayonnaise helps create a moist, tender meatloaf, while layers of hard-boiled eggs, smoky ham, and Vienna sausage add color and flavor to every slice. Its make-ahead convenience and easy-to-share format have made embutido a longtime favorite for holidays, parties, and family gatherings.
- 90 min.
- 6 People
- Easy
- Average
Ingredients
- 1 1/2 cups plain or panko breadcrumbs
- 1 cup milk
- 1/2 cup Lady's Choice Real Mayonnaise
- 2 pounds ground pork
- 1 cup onion (grated)
- 2 cloves garlic (grated)
- 1/2 cup red bell pepper (minced)
- 1/2 cup green bell pepper (minced)
- 1/2 cup carrots (minced)
- 1/2 cup sweet pickle relish
- 1/4 cup tomato sauce or ketchup
- 1/2 cup raisins
- 1/2 cup cheddar cheese (grated)
- 1 tablespoon Knorr Liquid Seasoning
- 1/2 cup ham (medium dice)
- 8 pieces of Vienna sausage (halved lengthwise)
- 3 pieces hard-boiled eggs (quartered)
- 1 tablespoon ground black pepper
- 2 tablespoons salt
What Is Embutido?
The name “embutido” comes from the Spanish word for sausage or stuffed meat, reflecting the dish's colonial-era roots. In the Philippines, it evolved into a pork meatloaf typically made with ground pork, vegetables, and assorted fillings. Its festive appearance and make-ahead convenience make it a favorite for special occasions.
How to Store and Reheat Embutido
Store cooked embutido tightly wrapped in the refrigerator for up to 4 days and reheat by steaming until warmed through. For longer storage, freeze the wrapped logs for up to 3 months, then thaw them in the refrigerator overnight before reheating. Leftover homemade embutido also makes a hearty breakfast when sliced cold and pan-fried until crisp around the edges.
Best Dishes to Serve with Embutido
Serve this dish warm and juicy for holiday gatherings alongside classic party favorites, like Pinoy-style spaghetti or pancit bihon. Because of its rich flavor profile, embutido pairs naturally with bright, acidic sides like atchara or pickled papaya. Round out the spread with a bowl of fried rice and a zesty banana ketchup dipping sauce.
The name “embutido” comes from the Spanish word for sausage or stuffed meat, reflecting the dish's colonial-era roots. In the Philippines, it evolved into a pork meatloaf typically made with ground pork, vegetables, and assorted fillings. Its festive appearance and make-ahead convenience make it a favorite for special occasions.
How to Store and Reheat Embutido
Store cooked embutido tightly wrapped in the refrigerator for up to 4 days and reheat by steaming until warmed through. For longer storage, freeze the wrapped logs for up to 3 months, then thaw them in the refrigerator overnight before reheating. Leftover homemade embutido also makes a hearty breakfast when sliced cold and pan-fried until crisp around the edges.
Best Dishes to Serve with Embutido
Serve this dish warm and juicy for holiday gatherings alongside classic party favorites, like Pinoy-style spaghetti or pancit bihon. Because of its rich flavor profile, embutido pairs naturally with bright, acidic sides like atchara or pickled papaya. Round out the spread with a bowl of fried rice and a zesty banana ketchup dipping sauce.
Prepare the Binder Time: 3 minutes In a bowl, combine breadcrumbs, milk, and Lady’s Choice Real Mayonnaise. Mix until fully absorbed and set aside.
Mix the Meat Base Time: 7 minutes In a large bowl, combine ground pork, onion, garlic, bell peppers, carrots, pickle relish, tomato sauce, raisins, cheese, Knorr Liquid Seasoning, salt, and pepper. Mix until evenly distribute. Tip: Mix just until combined to keep the texture tender, not compact.
Combine Mixtures Time: 3 minutes Add the prepared breadcrumb mixture to the meat mixture. Fold gently until fully incorporated. Tip: Overmixing at this stage can make the embutido firm instead of soft and sliceable.
Portion the Mixture Time: 2 minutes Divide the mixture into two equal portions for easier rolling and even cooking.
Shape the Embutido Time: 5 minutes Place one portion onto a sheet of aluminum foil. Flatten into a rectangle, about 9 x 6 inches. Tip: Lightly oil or wet your hands to prevent sticking while shaping.
Add the Filling Time: 5 minutes Arrange ham, Vienna sausage, and egg slices in a line across the center of the meat.
Roll and Wrap Time: 5 minutes Carefully roll into a tight log, enclosing the filling. Wrap securely in foil and twist the ends to seal. Repeat with the remaining mixture.
Cook the Embutido Time: 60 minutes Place embutido in a steamer over medium heat and cook for 1 hour. Tip: Alternatively, bake the embutido on a wire rack over a water bath, covered, at 350°F (175°C).
Check Doneness Time: 2 minutes Ensure the internal temperature reaches 165°F (74°C) using a thermometer. Tip: No thermometer? Slice slightly. The meat should be fully cooked with no pink juices.
Cool and Serve Time: 8 minutes Let cool slightly, then carefully unwrap and slice into rounds. Serve warm or chilled. Tip: Cooling first helps the embutido hold its shape when slicing.