Monday, February 09, 2015

Embutido Recipe (Filipino-Style Meatloaf)

I made this Embutido the other day, it was my first time but it was a success.


To my surprise, it was a success...when I was young I though cooking Embutido is difficult. But I was wrong. It was so easy. As for the recipe I followed this from Kusina Master.

INGREDIENTS

1 lb ground Pork
1 egg, lightly beaten
1 Tablespoon (serving spoon size) Teriyaki or Worcestershire sauce*
2-4 slices of soft bread (depending on the size of the slice), torn into small pieces (or 1/2 cup dry bread crumbs)
1/4 cup milk or as needed to have a good sticky mixture
1/2 cup Raisins
3 Tablespoons Carrots, finely chopped
1 4 oz Jar of Pimientos, diced
3 Tablespoons, sweet Pickle relish
1/2 - 1 teaspoon Salt, or to taste
1/2 teaspoon freshly ground Black Pepper
A few pieces of canned Vienna Sausage or 3 Hotdogs (optional)
3 pieces Aluminum Foil - enough to wrap around the pork log (see photo below - one pork roll is roughly 1/3 of the ground meat mixture)

DIRECTIONS

  1. Preheat the oven to 350 F. Mix all the ingredients together in a bowl except for the sausages or hotdogs.
  2. Divide the mixture into three parts. Get the aluminum foil and place 1/3 of the mixture on it. Spread it and place the sausages or 1 hotdog on top of it. Repeat with the remaining ground mixture.
  3. Roll the meat into a log. 
  4. Twist both ends of the aluminum foil until sealed tightly. This mixture makes about 3 pork logs.
  5. Bake at 350 F for about an hour. Note that some liquid from the meat may come out of the foil while baking - but that's fine.
  6. Take the pork logs out of the oven and let them cool completely before slicing each diagonally. You can serve these cold, warm or room temp. These can be frozen, too. We fry the slices in our house before we eat them and always serve them with a sauce like ketchup or even sweet chili sauce. These are a great party finger food, too.  Enjoy!
Source : Manila Spoon

Try it Cute-rs!

-shaw

P.S. Photo borrowed from Kusina Master's Website.

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