This is one of my favorite Noche Buena food. My mother seldom makes this for Christmas because we usually receive it as gift along with ham and fruitcakes. But you need not wait for someone to give you this, it’s very simple to make, just mix everything together in a bowl, roll it into a log on a sheet of aluminum foil and steam. You can also make this ahead of time, you can store the steamed embutido in the freezer.
Here’s a recipe for embutido, you may add more or less of any ingredients listed..I like to add lots of cheese with mine : o
combine everything in a bowl, mix, mix..
put half of the mixture on a sheet of aluminum wrap..make sure you’re using a sturdy brand or use two sheets; roll meat mixture in a tight log and gently twist and fold ends
steam..cool and cut into slices…yum!
500 grams ground pork
small jar of pickle relish or (about 1/2 cup)
200 grams bacon, cut into small pieces or minced
1/3 cup raisins
1/2 cup cheese, grated or diced
salt and pepper to taste
Combine all ingredients in a bowl, divide the mixture into 2 and roll tightly into a log on a sheet of aluminum foil; fold ends.
Boil water in a steamer and steam embutido for 40 minutes or until the mixture set. Cool completely before peeling the aluminum foil off.
I remember it’s usually served with ketchup as dipping sauce, I don’t do it, I just eat it plain..it’s already yummy by itself 🙂
Thanks for reading..Have a very merry Christmas! 🙂
Embutido (Filipino Meatloaf)
- COMBINE ALL INGREDIENTS IN A BOWL, DIVIDE THE MIXTURE INTO 2 AND ROLL TIGHTLY INTO A LOG ON A SHEET OF ALUMINUM FOIL; FOLD ENDS.
- BOIL WATER IN A STEAMER AND STEAM EMBUTIDO FOR 40 MINUTES OR UNTIL THE MIXTURE SET. COOL COMPLETELY BEFORE PEELING THE ALUMINUM FOIL OFF.
- I REMEMBER IT’S USUALLY SERVED WITH KETCHUP AS DIPPING SAUCE, I DON’T DO IT, I JUST EAT IT PLAIN..IT’S ALREADY YUMMY BY ITSELF 🙂