Embutido Recipe (Filipino Meatloaf)
Ingredients
- 1 pound ground pork
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped bell pepper
- 1/4 cup sweet pickle relish, well drained, or 1/4 cup raisins, or 1/8 cup sweet pickle relish and 1/8 cup raisins
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground white pepper
- 3 large eggs, lightly beaten
- Ketchup, for garnish
Instructions
- 1
Gather the ingredients.
- 2
In a large bowl, combine the pork, carrot, bell pepper, relish, salt, white pepper, and eggs.
- 3
Stuff the mixture into 2 to 3 empty 14-ounce condensed milk cans (or similar), packing the mixture in tightly, almost to the top, leaving about 1/4-inch clearance space for the mixture to expand while steaming. Cover the tops of the cans tightly with foil.
- 4
Put enough water in a medium saucepan to reach the bottom of a steamer basket. When the water boils, place the cans in the steamer basket, lower the heat to medium-high, cover, and steam until the meat registers 160 F, 45 to 55 minutes (check the water level occasionally and replenish if running low).
45 min - 5
Remove the cans from the steamer basket with oven mitts to a heatproof surface. Let cool for 20 minutes.
20 min - 6
Remove the foil, invert the cans, and tap out the embutido. If they do not release easily, run a knife around the sides of the can.
- 7
Wrap each embutido cylinder tightly and chill for several hours, preferably overnight. This is the secret to making those clean slices. Still-warm embutido will crumble when sliced.
- 8
To serve, unwrap the embutido and cut into 1/2-inch slices, and garnish with ketchup.
Nutrition
Per serving (based on 3 servings)