Unless you are a Filipino, I don't think many people would even have an idea what "Embutido" really is. It is basically a Philippine version of the American style meatloaf that is prepared differently. So stick around to know the distinction and be inspired to make it for your friends, family and guests.
Embutido has been one of my Grandma's staples on the holiday food table. Hence, this recipe is one of her treasures in the kitchen that was passed on to us before she rested in peace. This is the recipe that earned its own bragging rights for more than 4 decades and I would challenge anyone to look up a recipe online to compare it with. You'll see that my Grandma's recipe is just my Grandma's!
I was born and raised in the Philippines and have tasted different variations of this dish and nothing beats this one. I may sound biased but the ingredients speak for itself as you try to concoct it using your creative imagination. Let me give you heads up though! This recipe is not for commercial use because it calls for a generous amount of premium ingredients not substandard ones.
Another thing is, this is not shoved in an oven to bake. We shape them into logs, wrap and secure them in aluminum foil and STEAM them! When they're done, they can be eaten at room temperature but I personally prefer them fried or seared with a bit of oil because the bits and pieces inside that log get caramelize giving a more pronounced blend of flavors.
You can eat it with bread but we eat it with plain steamed rice.
Ingredients
- 1 1/2 kilo Ground Pork
- 200g Chorizo
- 1 can Spam ( Less Salt)
- 1 Cup Sweet Relish
- 1 Carrot, grated
- 1 large Red Bellpepper, finely chopped
- 1/2 Cup Raisins
- 1/2 Cup Green Peas (optional)
- Salt and Pepper
- You will need:
- Aluminum Foil
- Steamer
Directions
- 1If possible, pass the ground pork once more to a meat grinder along with the spam and chorizo. If not, grate both spam and chorizo and mix with the ground pork.
- 2Toss in the rest of the ingredients and mix well.
- 3Season it with salt and pepper. Easy on salt as the chorizo and spam are already salted.
- 4Form logs of your preferred size and wrap each with foil.
- 5When done, simmer your water and get ready to steam your embutido logs for an hour.
- 6Remove from the heat and allow to cool off for at least 30 mins. The embutidos can be stored in a freezer or fridge.
- 7When ready to eat slice them and eat them cold or pan fry them with a bit of oil.
