Let’s elevate the flavours  of this humble Philippine style meatloaf called embutido. Usually this is made with mince / ground pork,  rolled with boiled eggs and hotdog, but  my version is different, differently good !  Embutido can be served in any occassions from special to everyday meal. 

You can make this ahead of time,  make it, steam it, freeze it, thaw it and cook it.  This recipe can make 6 rolls of embutido and perfect for freezing.  I used to meats as it enhances the flavour and the eggs  are enough to bind it. my family like it without breadcrumbs, the texture  and taste.  I diced the veggies small but not to small as my kids liked the flavour and texture.  

Watch the full video below.  Note that I alternately added the beef and pork in the veggies so that it is well combined but not over mixed. 

Embutido

Recipe

Prep Time: 30 mins
Cook Time: 30 – 45 mins
Serves: Make 6 rolls

Ingredients

  • 500g mince pork
  • 500g mince beef
  • 1 medium red capsicum, also known as red bell pepper
  • 1 medium green capsicum, also known as green bell pepper
  • 1/2 cup of spring onions also known as scallions
  • 1 big carrot
  • 1 tbsp oyster sauce
  • 1 tsp salt,=
  • ground pepper (optional)
  • 2 eggs
  • 1 tbsp garlic
  • oil (I use rice bran oil because of it’s high smoke point)

you make also need

  • Aluminum foil – I usually prepare 6
  • Steamer
  • Mixing bowl

Directions

  • Note: If you are going to use a pot with boiling water, prepare it at this stage, so that it will be ready.
  • Prepare the veggies, small dice for capsicums, grate the carrots, crush and chop the garlic and cut the spring onions
  • Beat eggs and set aside
  • Combine all the veggies in a mixing bowl and mix
  • Add salt and mix
  • Add small or half portion of the pork mix
  • Add small or half portion of the beef mix
  • Alternately add meats and mix, make sure that it is well combined
  • Add eggs and mix until well combined
  • Prepare the foil, add approx 2 scoops of big spoon and shape into a log
  • Roll tightly and make sure that the ends are sealed, Also shape as you roll.
  • Once cooked, let it cool.
  • You can keep the embutido in the fridge or freeze it (Some)
  • If you are ready to eat, cut the the embutido, approx 1inch
  • Shallow fry
  • Serve and enjoy

You can freeze this but make sure that you’ll thaw this properly

*****

Cut it then shallow fry, or you can fry then cut