Forget about serving dry, tasteless meatloaf for Christmas. Filipinos have turned a basic meatloaf recipe into a holiday delight. While you can serve embutido any day of the week, I find that it makes any party much more festive. I included it in my 12 recipes for a Filipino Christmas because nothing says “Maligayang Pasko!” like embutido.
Make your Noche Buena that much more special with this Pork Embutido recipe. It’s a classic that Filipinos of all ages will look for at any holiday gathering! It’s sweet, savoury, and salty– everything you need in a Christmas or Noche Buena main dish. Embutido may seem like an intimidating dish to make. But the great thing about most Filipino recipes is that they’re simple and versatile. You can change it up according to how you like or what ingredients are available. So have fun with it and don’t worry!
There are several ways to cook embutido. You can bake it or steam it, depending on what’s easier for you. Steaming it became a more popular way to cook embutido because many didn’t have access to an oven. I wanted to achieve that golden brown crust while retaining its moisture, so I mixed two cooking methods: steaming and then searing in a pan.
Everything you need for a Christmas party or gathering can be found at Landers Superstore. It’s a one-stop shop for all things kitchen and party. Check out any of their 4 branches across Metro Manila and get that Noche Buena started!
Landers Alabang West
- 2 tbsp tomato paste
- 400 grams of ground pork
- 2 tbsp pickled relish
- 2 eggs
- 1/2 cup minced onions
- 1/2 cup minced carrots
- 1/3 cup breadcrumbs
- 1/4 cup flour
- salt and pepper to taste
- 1/4 cup raisins
- 2 hard-boiled eggs
- 1 chorizo
- annatto oil or olive oil to sear
- Mix ground pork, tomato paste, pickle relish, eggs, onions, carrots, breadcrumbs, flour, salt & pepper, and raisins together in a bowl.
- Peel the two hard-boiled eggs and slice into quarters or round slices.
- Slice the chorizo in half, lengthwise.
- On a piece of aluminium foil, spread out a layer of the pork mixture. Make sure it will fit your cooking/steaming vessel.
- Arrange the chorizo and egg on top of the pork mixture layer. You can arrange it any way you want, but make sure not to stack them since we’ll be rolling the embutido.
- Roll the embutido onto itself and seal the edges of the pork mixture. You should have a compact, tight log-shaped embutido that’s completely sealed.
- Encase the embutido log tightly in foil. Close the ends of the foil, twisting them to seal it shut.
- Steam the embutido for 30-35 minutes.
- Unwrap the embutido from its foil casing.
- Heat annatto oil or olive oil in a pan. Sear the embutido in the pan on all sides until it reaches a brown color.
- Slice and serve.
Want a clearer guide to making my version of embutido? Check out the video below:
Make this recipe at home and show me how it goes! Tag me @erwan on Instagram or use the hashtag #TheFatKidInside so I can see it. Enjoy!