Filipino Embutido
Embutido is a Filipino meatloaf wrapped in foil and steamed until tender, then sliced and fried until the edges crisp up. It's savory, slightly sweet, and deeply comforting—perfect for dinner or packed into sandwiches.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb ground pork
- ½ cup bread, finely crumbled into crumbs
- 1 large egg
- 3 tablespoons ketchup
- 1 teaspoon salt and pepper
- 2 tablespoons olive oil for pan-frying
Instructions
- 1
Tear the bread into small pieces about the size of peas, then crush them with your hands into crumbs about the size of breadcrumbs you'd buy at a store.
- 2
Put the ground pork, bread crumbs, egg, 3 tablespoons of ketchup, 1 teaspoon of salt, and a pinch of pepper into a large bowl.
- 3
Mix with your hands, squeezing and pressing the ingredients together until they are evenly combined and hold together when you squeeze a handful, about 2 minutes.
- 4
Shape the mixture into a log about 8 inches long and 3 inches wide, packing it tightly so it holds its shape.
- 5
Place the pork log in the center of a sheet of aluminum foil and wrap it tightly, folding the edges under so no meat is exposed.
- 6
Pour 2 cups of water into a large pot and place a steamer basket or folded aluminum foil balls at the bottom to keep the wrapped log off the bottom.
- 7
Bring the water to a boil over medium-high heat until you see large bubbles rapidly breaking the surface, about 5 minutes.
- 8
Carefully place the wrapped log onto the steamer basket, cover the pot with a lid, and reduce heat to medium.
- 9
Steam for 25 minutes until the meat is firm to the touch when you gently press the foil-wrapped log.
- 10
Carefully remove the log from the pot using tongs and set it on a cutting board to cool for 5 minutes.
- 11
Unwrap the cooled log and use a sharp knife to slice it into 0.5-inch-thick rounds, cutting perpendicular to the length like slicing bread.
- 12
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly across the pan when tilted, about 90 seconds.
- 13
Place the embutido slices in the hot oil in a single layer, leaving space between each slice so they don't touch.
- 14
Cook for 2 minutes without moving them until the bottom is golden brown and crispy, the color of warm honey with slightly darker edges.
- 15
Flip each slice over with tongs and cook the other side for 2 minutes until it is also golden brown and crispy.
- 16
Transfer the sliced embutido to a plate lined with paper towels to absorb excess oil.
Tools you’ll need
- large mixing bowl
- large pot with lid
- steamer basket or aluminum foil
- aluminum foil sheet
- cutting board
- sharp knife
- 12-inch skillet
- tongs
- paper towels
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