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Pork Embutido Recipe
Pork Embutido Recipe

Pork Embutido Recipe

Embutido, which is the Spanish word for sausage, is another Filipino dish of Hispanic origin. Filipino embutido is our version of meatloaf and is considered one of the most favorite dishes in any feasts or special occasions. Mothers used to make this for birthday celebrations, Christmas, New Year, and fiesta. But you need not wait for special occasions to make this. It’s very easy to prepare. Just mix everything together in a bowl, roll mixture into a log on a sheet of aluminum foil and steam. You can also make this ahead of time and just store the steamed embutido in the freezer.

The origin of Filipino Style Embutido can be traced when Spain colonized the Philippines for three and a half centuries beginning in the middle of the 15th century. During that time, the Spaniards introduced different recipes of their sausages such as Chorizo, Longaniza, and Embutido. It’s for this reason why Embutido is regarded as a generic term for sausages in the Spanish language. In other words, “Embutido” belongs to a category of sausage recipes during the Spanish colonial period.

Embutido can be served as cold cuts or you can slice then fry it until the edges get lightly seared to a delicious crisp. I love it with sweet chili sauce while filipinos likes dipping it in barbecue sauce.But with or without sauce, it’s so delicious! You should try it!

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Pork Embutido Recipe
Pork Embutido Recipe meatloaf, originally and usually, is made up of ground beef but because Filipino Style Embutido has its origins from Spanish pork sausages, this Philippine version of meatloaf is made out of ground pork.
Pork Embutido Recipe
Prep Time 20 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Pork Embutido Recipe
Instructions
  1. In a bowl, combine all ingredients (except the hard boiled eggs and vienna sausages or hotdogs) and mix well until blended.
  2. Place a mound (about one cup per roll) of meat mixture in a sheet of oily greased aluminum foil. Put the slices of egg and sausages or hotdogs in the center of each mixture and form a 6-8" long by 2" diameter roll.
  3. Steam for 30-45 minutes. Remove from steamer and let cool.
  4. Make slices and you may either fry or eat it as is. Serve with catsup.
Recipe Notes

In terms of storage, you can freeze embutido and it will last for a month. Make sure that you thaw it by exposing in room temperature for a couple of hours; do not microwave as it will react with the aluminum foil.

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