Pork Embutido

Pork Embutido is a Filipino-style meatloaf made with a festive mixture of ground pork, carrots, and raisins wrapped around slices of eggs and sausage. Steamed to perfection, they're great for everyday dinner meals as well as special occasions. And freezable, too!

I have tweaked my pork embutido recipe many times over the years, experimenting and trying different additions (here's looking at you, liver spread) until I finally arrived at that sweet spot of flavor and texture I've been looking for. If I may, ahem, say so myself, my version of embutido is always a party hit and a frequent request of family and friends. 🙂

What is Embutido

Embutido is a Filipino-style meatloaf made with ground pork, chicken or beef, shredded carrots, crushed pineapple or sweet pickle relish, and raisins.  The meat mixture is rolled around hard-boiled eggs and sausage into a cylindrical log and wrapped tightly in foil.

The foil-wrapped loaf is then steamed or baked in a water bath until cooked through and set. They can be served cold or lightly fried until golden brown.

Ingredient notes

• Don't skip browning the onions! This step caramelizes the onions, drawing out their natural sweetness.
• I like the fruity sweetness of canned crushed pineapples but feel free to substitute sweet pickle relish if you like.
• If banana ketchup is unavailable, you can use tomato sauce or ketchup. 
• You can add finely chopped red or green bell peppers and shredded carrots for color, texture, and extra nutrition.
• You can also add shredded cheese if you want a touch of savory and creaminess.
• I use Vienna sausage for the stuffing, but Filipino hot dogs, Chinese sausage, and ham or luncheon meat strips will work, too.

Storage and reheating instructions

Embutido is usually reserved for holidays or fiestas due to its somewhat elaborate prep process, but I see no reason why you have to wait for a special occasion to make them. Not only can you easily double (or triple) the recipe, the steamed loaves will keep well in the refrigerator for up to 3 days or in the freezer for up to 3 months and can be easily reheated for a quick meal.

Once or twice a month, I roll up my sleeves, roll up a dozen meatloaves, and store them in the freezer to have handy when the craving hits. Keeping a steady supply in the freezer has saved me from worrying about dinner on busy weeknights or when I have unexpected guests. I thaw the loaves overnight in the fridge and pan-fry in hot oil until lightly browned and completely heated.

Serving suggestions

You can never go wrong with a few pork rolls in the fridge! Pair them with rice and banana ketchup or sweet chili sauce for a satisfying dinner or sandwich between pandesal for a quick mid-afternoon snack.

More party recipes

Baked Macaroni

Hardinera

Filipino-style Spaghetti

Filipino-style Pasta Carbonara

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

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 Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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8 Servings

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

US CustomaryMetric

Equipment

• baking dish
• rack

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.

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.

Video

Nutrition Information

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

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”