Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup bread crumbs
- 1/2 cup raisins
- 1/2 cup grated carrots
- 1/2 cup chopped onions
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 3 eggs, beaten
- 1/4 cup milk
- 1/4 cup pickle relish
- 1/4 cup tomato sauce
- 1/4 cup soy sauce
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 cup grated cheddar cheese
- 1/2 cup sliced hotdogs
Special Equipment Needed:
- Aluminum foil
- Steamer
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground pork, bread crumbs, raisins, grated carrots, chopped onions, chopped red bell pepper, and chopped green bell pepper. Mix well.
2. Add beaten eggs, milk, pickle relish, tomato sauce, soy sauce, salt, and ground black pepper to the mixture. Mix well.
3. Add grated cheddar cheese and sliced hotdogs to the mixture. Mix well.
4. Prepare a sheet of aluminum foil and place the mixture on it. Shape the mixture into a log.
5. Roll the aluminum foil tightly around the log and twist the ends to seal.
6. Place the embutido in a steamer and steam for 1 hour.
7. Remove the embutido from the steamer and let it cool.
8. Remove the aluminum foil and slice the embutido into serving pieces.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Steamer temperature: High heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 8g
Cholesterol: 150mg
Sodium: 1100mg
Total carbohydrate: 20g
Dietary fiber: 2g
Sugar: 10g
Protein: 22g
Substitutions for ingredients:
- Ground beef or ground chicken can be used instead of ground pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried cranberries or chopped prunes can be used instead of raisins.
- Shredded zucchini or squash can be used instead of grated carrots.
- Shredded mozzarella or parmesan cheese can be used instead of cheddar cheese.
- Sliced sausages or ham can be used instead of hotdogs.
Variations:
- Add chopped hard-boiled eggs to the mixture.
- Wrap the embutido with bacon before steaming.
- Use a different sauce for dipping, such as sweet chili sauce or ketchup.
Tips and Tricks:
- Use a food processor to chop the vegetables for a finer texture.
- Make sure to tightly roll the aluminum foil around the embutido to prevent water from seeping in during steaming.
- Let the embutido cool before slicing to prevent it from falling apart.
- Serve with a side of steamed rice and vegetables.
Storage Instructions:
Refrigerate leftover embutido in an airtight container for up to 3 days.
Reheating Instructions:
Slice the embutido and pan-fry until heated through.
Presentation Ideas:
Arrange the sliced embutido on a platter and garnish with chopped parsley or sliced tomatoes.
Garnishes:
Chopped parsley or sliced tomatoes
Pairings:
Steamed rice and vegetables
Suggested Side Dishes:
Steamed broccoli, carrots, and snow peas
Troubleshooting Advice:
- If the embutido is too dry, add more milk to the mixture.
- If the embutido falls apart during steaming, tightly roll the aluminum foil around it and secure the ends.
Food Safety Advice:
- Make sure to cook the embutido thoroughly to an internal temperature of 160°F to prevent foodborne illness.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food History:
Embutido is a Filipino meatloaf that was influenced by Spanish cuisine. It is traditionally served during special occasions and holidays.
Flavor Profiles:
Savory, slightly sweet, and tangy
Serving Suggestions:
Serve embutido as a main dish for lunch or dinner.
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Region: Philippine