FILIPINO EMBUTIDO
This recipe for embutido, a festive Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation, is adapted from Emma Phojanakong. She often prepares it as a stuffing for chicken; inspired by that, this recipe features a simple citrus-and-soy-spiked chicken sauce to go alongside. Serve it with watercress and steamed white rice, but it also makes great next-day sandwiches.
Provided by Francis Lam
Categories dinner, main course
Time 2h
Yield 6-8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 300. Put 2 eggs in a saucepan, and cover with cold water. Bring to a boil, cover, turn off heat and let sit for 5 minutes. Remove eggs, and place in cold water to cool, then peel and cut in half lengthwise.
- In a large mixing bowl, beat the remaining 2 eggs, and combine with the cheese, ham, peas, raisins, onion, sausages, relish, ketchup, salt and a few cracks of black pepper. Fold in the ground pork, then mix it with your hands until thoroughly combined and the mixture starts to stick together. Heat a dry frying pan over medium heat, and cook a spoonful of the mixture. Taste the mixture, and add more salt or pepper if needed.
- Line a large baking pan with greased foil, leaving some overhang on all sides. Spread the embutido mixture into a rectangle about 12 by 17 inches. Place the boiled egg halves in a line down one of the long sides of the rectangle. Starting from that edge, lift the foil to roll the meat mixture - with the eggs - over itself, and roll all the way to the other side to form a cylinder (like a jelly roll). Pat the embutido to create a uniform shape, and wrap the foil tightly around it, crimping the ends to seal.
- Place the foil-wrapped embutido in the center of the pan, and place in the oven. After 45 minutes, remove the embutido and turn on the broiler. Unwrap the foil and let embutido rest for 10 minutes, then broil until lightly browned, about 3 minutes. Let rest 3 minutes, then slice.
- While the embutido is roasting, set a small saucepan over medium-high heat and combine 3 tablespoons calamansi juice, soy sauce and broth. Simmer until reduced by half. Thoroughly combine the cornstarch with the remaining calamansi juice and whisk into the sauce. Bring to a boil, and when it is thickened, remove from heat. When embutido is cooked, reheat sauce over medium heat until steaming, then whisk in butter, one chunk at a time, to emulsify.
- Serve embutido on a platter with watercress and sauce, with steamed white rice on the side.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 31 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 14 grams, Sodium 975 milligrams, Sugar 10 grams, TransFat 0 grams
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Mubasher Saeed
[email protected]This dish was very good! I made it for my family and they all enjoyed it. The embutido was moist and flavorful, and the sauce was very tasty. I will definitely be making this dish again.
Jano Jani
[email protected]I've made this dish several times now and it's always a hit! It's so easy to make and it's always delicious. I love the combination of the sweet and savory flavors. I usually serve it with rice and a side of vegetables.
Ismael reko VD
[email protected]This dish was absolutely delicious! I made it for my family and they all loved it. The embutido was so moist and flavorful, and the sauce was perfect. I will definitely be making this dish again.
Suleman Surefullo
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved it. The embutido was so moist and flavorful, and the sauce was perfect. I will definitely be making this dish again.
Anowar Emon
[email protected]This dish was very good! I made it for my family and they all enjoyed it. The embutido was moist and flavorful, and the sauce was very tasty. I will definitely be making this dish again.
Katherine Stidham
[email protected]I've made this dish several times now and it's always a hit! It's so easy to make and it's always delicious. I love the combination of the sweet and savory flavors. I usually serve it with rice and a side of vegetables.
Riyaz Aly
[email protected]This dish was absolutely delicious! I made it for my family and they all loved it. The embutido was so moist and flavorful, and the sauce was perfect. I will definitely be making this dish again.
Mmatlal Mamphaga
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved it. The embutido was so moist and flavorful, and the sauce was perfect. I will definitely be making this dish again.
Joel Quintero
[email protected]This dish was very good! I made it for my family and they all enjoyed it. The embutido was moist and flavorful, and the sauce was very tasty. I will definitely be making this dish again.
Subi gaming
[email protected]I made this dish for my family last night and it was a huge success! The embutido was so moist and flavorful, and the sauce was absolutely delicious. I will definitely be making this dish again.
Ashley
[email protected]This dish was amazing! I made it for a party and everyone loved it. The embutido was so moist and flavorful, and the sauce was perfect. I will definitely be making this dish again.
Ramio BZ
[email protected]I've made this dish several times now and it's always a hit! It's so easy to make and it's always delicious. I love the combination of the sweet and savory flavors. I usually serve it with rice and a side of vegetables.
Tuate Spiff
[email protected]This dish was so easy to make and it turned out so delicious! I used ground pork and beef, and the embutido was so moist and flavorful. The sauce was also very good, and I served it over rice. I will definitely be making this dish again.
Ok Mahi
[email protected]I made this dish last night and it was a hit! My family loved it. The embutido was moist and flavorful, and the sauce was rich and tangy. I will definitely be making this dish again.