Pork Embutido

Pork Embutido

• 1/2 kg ground pork
• 1/2 cup finely chopped carrots
• 1 cup finely chopped ham
• 3 tbsp. minced green bell pepper
• 3 tbsp. minced red bell pepper
• 1/3 cup sweet pickle relish
• 1/4 cup raisins
• 1/2 cup grated cheddar cheese
• dash of liquid seasoning
• salt & pepper, to taste
• 1 tbsp. cornstarch
• Vienna sausages

Cooking Instructions:

1. Prepare a steamer and set aside.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil.
5. Place vienna sausage on the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
6. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
7. Place the embutido in a steamer and steam for an hour.
8. Cover with aluminum foil (Be sure the steam will not escape). Steam for an hour.
9. Remove from the steamer. Let it cool and slice into medallions.
10. Serve with your favorite catsup or sauces.

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Embutido (Filipino-style Meatloaf)

Embutido (Filipino-style Meatloaf)

• 2 medium carrots, grated
• 3 spring onion stalks, thinly sliced
• 1 red capsicum, chopped into small squares
• 1 green capsicum, cut into small squares
• 1/2 kg pork mince
• 1/2 kg chicken mince
• 1/2 cup breadcrumbs
• 1/2 cup sweet pickle relish
• 2 raw eggs
• 1 cup raisins
• 1/2 cup ketchup
• 1 medium onion, finely chopped
• 2 cups grated cheddar cheese
• 230g can vienna sausage
• 4 eggs, hard boiled
• aluminum foil
• salt and pepper to taste

Cooking Instructions:

1.Mix the carrots, spring onion, capsicum, pickle relish, raisins, onion, cheese, chicken and pork in a big bowl.
2.Next, add the breadcrumbs, ketchup, and break in the 2 raw eggs and mix thoroughly.
3.On a separate plate, slice the hard boiled eggs.  Slice the vienna sausages
4.The size of your embutido depends on how big your steamer is.  With this in mind, cut up the aluminum foil into rectangles. Arrange the meat mixture into the centre of the foil.  Then place an embutido slice and egg slice side by side, forming a line across the mix.
5.Fold the aluminum foil over, then roll, folding both edges to close. Then squeeze both edges to seal the meat loaf.
6.Steam your embutido for an hour.
7.Store the embutido in the ref for the pieces you are eating relatively soon, and freeze the rest.
8.Serve sliced and can be eaten cold, or fried til lightly browned (I prefer the fried variety).

source :  adobongblog