Fried Embutido Recipes

EMBUTIDO RECIPE (FILIPINO - GROUND PORK MEATLOAF)

Steps:

• Put all ingredients, except the last 2, in a large bowl.
• Mix everything together using your hand to make sure that all is well incorporated. Set aside.
• Cut 2 pieces of aluminum foil about 12 inches long each. Take half of the meat mixture and flatten it on of the foil, covering about a half. Don't forget to leave some space at the ends, about 2 inches each side.
• Place the sausages and hard boiled eggs on the middle of the flattened meat.
• Roll the foil so that the meat forms a cylinder or log, locking the sausage and egg in the center. Twist the ends of the foil to lock.
• Steam for 50-60 minutes.

ENBUTIDO (BATANGAS-STYLE)

Steps:

• Crack the eggs and scramble them in to a large bowl.
• In another large bowl, combine the ground pork, minced carrots, onions, garlic, red bell pepper, sweet pickle relish, raisins, and breadcrumbs. Pour the beaten eggs, and the evaporated milk. Mix gently until well-combined. Season with salt and pepper and add the grated cheese.
• Fry a scoop of the mixture and taste. Adjust the taste of the mixture accordingly.
• Prepare the wilted banana leaves. Brush some margarine or butter to prevent the embutido from sticking.
• Add a scoop of the embutido mixture into the banana leaves. Gently press it to flatten. Add the hotdogs and boiled egg slices. Gently roll the banana leaves and wrap. Tie both ends. Do these steps with the rest of the ingredients.
• Heat some water under a steamer. Arrange the embutido wraps in the steamer and steam for 1 hour using high heat.
• Cool the embutido a bit before serving or frying.
• Heat a lot of oil in a pan and fry the embutido (still inside the banana leaves). Flip to cook the other side.
• Unwrap the embutido and slice it to serving pieces. Serve with your favorite ketchup and a lot of hot steaming rice. Enjoy!

EMBUTIDO RECIPE (FILIPINO MEATLOAF)

Steps:

• Gather the ingredients.
• In a large bowl, combine the pork, carrot, bell pepper, relish, salt, white pepper, and eggs.
• 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.
• 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).
• Remove the cans from the steamer basket with oven mitts to a heatproof surface. Let cool for 20 minutes.
• 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.
• 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.
• To serve, unwrap the embutido and cut into 1/2-inch slices, and garnish with ketchup.