Embutido
In Spain and Portugal, Embutido typically refers to a cured sausage. In Philippine cuisine, it’s a meatloaf that represents the colonial influence of Spain and the US. It has the smoky Spanish chorizo and the ubiquitous Spam that made its way to the Philippines via the American occupation during the war. It also includes olives, raisins and when used as a stuffing for Chicken Relleno, it can also include hard boiled eggs. All of the above is mixed with ground pork, shaped into a log, wrapped in foil and is steamed or baked.
In my family, Embutido signifies the holidays. My mom would make quite a few for us to eat and also gift to family and friends. After moving away from home, I would always vie to get a loaf or two to take home. For Noche Buena, often at the table to support our grazing way of eating, we have Jamon, Queso de Bola, Pandesal and Embutido perfect for the sandwich making that happens throughout the day. A must for my family is to eat Embutido hot – typically pan seared so it gets crispy edges. I know that there are some that eat this cold or room temperature but I love the texture it gets from pan searing. It’s amazing when it is drizzled with its pan drippings but also equally amazing with banana ketchup.
Some of my favorite ways of eating Embutido:
1 - EMBUTIDO SILOG – with Sinangag and a Fried Egg
2 - EMBUTIDO SANDO - with Pandesal, egg, a little kewpie and Maggi and of course, banana ketchup. Pair this with a cup of Tsokolate.
3 - EMBUTIDO FRIED RICE - with pan drippings over Scallion Fried Rice
♥️Tricia
INGREDIENTS
4 lbs Ground Pork
4 pcs Spanish Chorizo, small dice
1/2 can Spam, small dice
1 small Onion, small dice
1/2 cup Red Pepper, small dice*
1/2 cup Spanish Olives, small dice
1/2 cup Relish
1/4 cup Raisins (2 small 2 oz boxes)
3 tbsp Worcestershire Sauce
4-5 medium Eggs*
1 tsp Salt
1 tsp Pepper
NOTE: This recipe makes 3 large or 6 smaller meatloaves.
RED PEPPER - You can also use Roasted Red Pepper in a jar. This can typically be found by the jarred olives in your local grocery store.
EGGS - The amount of eggs may vary depending on your egg size and whether your meat mixture requires more binding. Start with 4 and if it needs further binding, add the last egg.
METHOD
STEP 1
Dice the chorizo, Spam, onion, red pepper and olives into small pieces that are relatively the same size so they incorporate well into the mixture. In a large bowl, mix all the above ingredients into the ground pork, including the raisins.
STEP 2
Next, add the wet ingredients into the meat mixture: eggs, Worcestershire Sauce and the relish. Mix until the egg is well incorporated. Season generously with salt and pepper. Check the seasoning by frying up a small piece to taste. Adjust seasoning as needed.
STEP 3
Preheat the oven to 350º.
To form the meatloaf — Divide and portion the meat mixture into the number of loaves you intend to make (3 large or 4 smaller meatloaves for this recipe). Next, lay a piece of foil down making sure there are a few inches of foil on each side of the meatloaf to be able to seal. Finally, mold each portion into a long log just like you would a meatloaf then fold over each side of the foil. Make sure it is molded tightly around the meat loaf.
TIP: For smaller loaves, use 2 cups of the meatloaf mixture to form your loaf.
STEP 4
Place in a single layer in an oven safe pan with the sealed side up and bake in your oven at 350º for 45 minutes.
STEP 5
When done, remove from oven and let it cool for an hour. Re-wrap each loaf in new foil and drain the drippings into a container. This can be used for sauce as needed.
Before serving, refrigerate the Embutido overnight. This allows it to set and is easier to slice into clean pieces.
If not consuming right away, you can refrigerate this for a few days or freeze for later consumption. It can be kept frozen for a month.
