Pork Embutido
Pork Embutido is perfect with steamed rice or mashed potatoes! With a colorful ground pork mixture rolled around hardboiled eggs and sausage and steamed to perfection, this Filipino-style meatloaf is as pretty as it is tasty!
Ingredients
- canola oil
- 1 onion, peeled and chopped
- 1 1/2 pounds ground pork
- 1 cup crushed pineapple, drained
- 1 large carrot, peeled and shredded
- 1/4 cup raisins
- 1/4 cup banana ketchup
- 3 eggs, well-beaten
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 eggs, hardboiled, peeled and quartered
- 3 pieces vienna sausages, cut into four lengthwise
Directions
- 1
Preheat oven to 375 F.
- 2
In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened. Remove from pan and allow to cool completely.
- 3
In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup, beaten eggs, salt and pepper. Mix well until evenly distributed.
- 4
On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a rectangular shape.
- 5
Arrange sliced eggs and Vienna sausages in the middle of pork mixture.
- 6
Carefully roll mixture to form a log of about 3-inch in diameter. Wrap the foil around the meat and crimp ends of foil to seal tightly. Double wrap roll with foil. Repeat with remaining pork mixture.
- 7
In a roasting pan, add about 2 inches of water. Arrange foil-wrapped pork mixture on a roasting rack and position rack on top of the water-filled pan.
- 8
Bake in the oven for about 50 to 60 minutes or a thermometer inserted in the center reads 160 F.
- 9
Remove from the heat and let stand for about 8 to 10 minutes before opening the foil. Cool completely before frying.
- 10
In a pan, heat about 1 inch deep of oil. Add embutido and cook, turning occasionally, until lightly browned on all sides.
- 11
Let stand for about 3 to 5 minutes before slicing into desired thickness. Serve hot.