Embutido is a Filipino dish, it is a meatloaf made with pork, peppers, hot dogs and hard boiled eggs that is served during holidays, special events or at family reunions. The recipe is simple, it requires fairly common and inexpensive ingredients.
Ingrediants
- 450 g of ground pork
- 75 g of finely chopped carrots
- 150 g of diced cooked ham
- 3 tablespoons (30 g) of finely chopped green pepper
- 3 tablespoons (30 g) of finely chopped red pepper
- 80 g chopped sweet and sour gherkins
- 40 g of raisins
- 3 whole eggs
- 50 g of grated cheddar cheese
- A drop of concentrated broth
- Salt and pepper, to taste
- 1 tablespoon of cornstarch (or cornstarch)
Stuffed
- 3 hard-boiled eggs, shelled and cut into 4
- 3 frankfurters, cut lengthwise
For 6-8 people
Steps
Part 1 of 2: Prepare and Stuff the Embutidus
Step 1. Combine all ingredients except the stuffing
Pour all the ingredients into a large bowl, except the sausages and hard-boiled eggs. Stir with a wooden spoon or spatula to mix the mixture well.
- You can replace the concentrated broth with any other flavorful liquid; Teriyaki or Worcestershire sauce are great alternatives
- You need to get a sticky consistency. If it's too dry, you can add up to 60ml of milk.
Step 2. Spread a quarter of the mixture onto a sheet of aluminum foil
Tear off a 30 cm long piece of foil and spread the seasoned meat in the center so that it has a rectangular shape.
Step 3. Place hard-boiled eggs and frankfurters in the center of the meat rectangle
If you haven't done so already, prepare three hard-boiled eggs using your preferred method. Once cooked, shell them and cut them into 4 parts. Alternate the hard-boiled eggs and frankfurters in the center of the meat rectangle.
- Use half of the eggs and hot dogs if you want to make two meatloafs.
- If you prefer, you can use a quarter of the eggs and frankfurters to make four separate meat loaves.
Step 4. Wrap the meat mixture around the frankfurters and eggs with the help of aluminum foil
Grab the paper and roll it to form the meatloaf. If you prefer, you can grip the paper by the ends and roll the meat mixture back and forth until the eggs and sausages are completely coated.
Step 5. Seal the paper around the meatloaf
The meat loaves should be about 5 centimeters thick. Wrap the foil carefully and roll it up at the ends to close the wrap tightly.
Step 6. Repeat the process to form another meat loaf (or three more meat loaves)
After sealing the foil around the first meatloaf, repeat the process with the rest of the ingredients. Spread another serving of meat on a sheet of aluminum foil, roll it, and then carefully seal the wrapper around the meatloaf.
If you run out of frankfurters and eggs, cook and cut some more
Part 2 of 2: Cook and Serve the Embutidus
Step 1. Prepare the steamer or preheat the oven to 175 ° C
If you want to use the steamer, pour the water into it, then place the basket making sure it does not touch the water. If you prefer to bake the embutido in the oven, pour about 5 cm of water into the bottom of a pan with an internal grill.
Step 2. Place the embutido in the steamer or pan
If you are using the steamer, cover it with a lid of the right size. If you want to cook embolus in the oven, cover the pan with aluminum foil to trap the steam.
Leave some space between one meatloaf and another, otherwise the meat will not cook properly
Step 3. Let the embolism cook for an hour
If you have chosen to use the oven, place the pan on the center shelf. To understand when the embolus is cooked, pierce it with a fork and check the color of the juices. If they are transparent, it means it is ready.
Step 4. Let it cool for 8-10 minutes before removing it from the foil
Once unwrapped, the meatloaf is ready to be served and eaten. If you prefer, you can let it cool and consume it at room temperature or you can put it in the fridge to serve it cold.
If you don't intend to eat it right away, you can leave it wrapped in aluminum foil and store it in the refrigerator or freezer when it has cooled down
Step 5. Brown the embutidus if desired
Pour the oil into a large pan, let it heat up and then brown the embolus. Turn it often until it has a solid golden color. Once ready, let it rest for a few minutes before slicing and serving.
Do not brown raw embolus; first steam it or cook it in the oven
Step 6. Slice and serve the meatloaf
Cut it into diagonal slices using a sharp knife. You can serve it hot, warm or cold, as you like. If you wish, you can accompany it with a sauce, for example with ketchup. If it leaks, transfer it to an airtight container and store it in the refrigerator or freezer.
- In the refrigerator it will last a maximum of 3-4 days, while in the freezer it will keep up to a month.
- If you have decided to freeze it, let it thaw at room temperature before reheating.
Advice
- The juices from the meat may come out of the foil wrapper and drip. To avoid this, you can wrap the meatloaf with two layers of foil.
- You can replace the frankfurters with sausage, but make sure it is fully cooked before removing the meatloaf from the oven.
- If you want, you can add a tablespoon (15 ml) of teriyaki or worcestershire sauce to the meat and vegetable mixture to give it even more flavor.
- You can leave out some ingredients, such as ham, sweet and sour gherkins, or cornstarch and substitute them with others, such as onion, pineapple or breadcrumbs.
