Embutido
Embutido (Meatloaf)
Filipino embutido—steamed pork roll stuffed with egg, hotdog, cheese, carrots, and raisins, sliced into colorful coins; the Noche Buena meatloaf every...
Serves 10 · 1h 25m total
The Story
Embutido is Filipino meatloaf with main-character energy. You steam a fat log of seasoned ground pork, slice it open, and every coin on the plate tells a story—orange carrot cubes, dark raisins, white cheddar, a whole hard-boiled egg, and pink hotdog peeking out like a surprise party in the middle.
The photo is exactly what you want at Noche Buena or a birthday handaan: neat overlapping slices on a pretty plate, sweet chili sauce on the side for dipping, and at least one tito asking if he can take home the end pieces.
Make it a day ahead, chill overnight, slice cold for clean rounds—or pan-fry the slices until the edges crisp and taste even better. Either way, embutido is the ulam that looks impressive without you standing over the stove while guests arrive.
Best paired with
Java rice, macaroni salad, sweet Filipino spaghetti, and sweet chili sauce for dipping—non-negotiable in our house.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Chill the log at least 2 hours—or overnight—before slicing. Warm embutido crumbles; cold embutido gives you those clean coins in the photo.
- ✦Line up egg and hotdog in the center like a treasure map. When you slice, every piece should show the good stuff.
- ✦Do not skimp on breadcrumbs—they are what keep the slices from falling apart when someone grabs the last piece.
- ✦Sweet chili sauce is the move. Ketchup works, but the orange dip in the photo is classic handaan style.
- ✦Make two logs. One for the party, one hidden in the fridge for tomorrow's merienda.
Substitutions
- ground pork → ground chicken for a lighter log—still bind well with extra egg
- hotdog → Vienna sausage or cheese sticks in the center
- steaming → bake covered at 180°C (350°F) for 45–50 minutes
- sweet chili sauce → banana ketchup or sweet-and-sour sauce
Ingredients
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Instructions
- 1
Get your filling lineup ready—this is the fun part. Dice carrots, cube cheddar, mince bell pepper, and line up whole hard-boiled eggs and hotdogs. Every slice should look like the photo: color everywhere.
- 2
In a big bowl, mix ground pork, breadcrumbs, beaten eggs, carrots, raisins, cheese cubes, bell pepper, relish, onion, garlic, soy sauce, salt, and pepper. Squish and stir until sticky—the mixture should hold together when you press it.
- 3
Lay foil on the counter and flatten the pork into a rectangle about 1 inch thick. Down the center, arrange eggs and hotdogs in a row like you're packing a suitcase for fiesta.
- 4
Roll tightly into a log—tuck ends, wrap in foil, then cheesecloth. Twist both ends like a candy wrapper so nothing escapes while steaming.
- 5
Steam 45–50 minutes until firm (or bake covered at 180°C). Cool completely, then chill at least 2 hours. Slice into thick coins—you should see egg, hotdog, carrot, raisin, and cheese in every round.
- 6
Arrange overlapping slices on a plate, set sweet chili sauce in a small bowl on the side, and let people dip. Watch the plate empty in one pass.
Kitchen Timer · 35 min prep first
50:00
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