Filipino Pork Embutido (Easy Steamed Meatloaf)

Filipino Pork Embutido: Steamed Meatloaf with Egg

This Filipino embutido recipe makes two savoury-sweet steamed pork meatloaf logs filled with hard-boiled egg. Minced pork, finely chopped vegetables, raisins, ketchup, and breadcrumbs give the slices their distinctive flavour and neat, tender texture. It is a familiar choice for Christmas, family celebrations, and make-ahead meals, but the ingredients are easy to find in UK and US supermarkets.

Unlike an oven-baked meatloaf, embutido is wrapped and steamed. That gentle cooking method keeps the pork moist and makes the sliceable log especially good cold or reheated. This version does not rely on specialist Filipino ingredients: tomato ketchup stands in for banana ketchup in the mixture, while banana ketchup remains a welcome serving sauce when you can find it.

Shape, Steam, and Slice Cleanly

Finely cut vegetables matter more than elaborate technique. Large pieces can break the pork layer as you roll it, while very wet vegetables can leave a crumbly slice. Spread each half of the mixture over lightly oiled foil, keep the egg filling in a narrow centre line, then roll firmly enough to enclose it without squeezing the mixture dense.

Use cooking-grade foil and seal the ends well. Steam rather than boil the logs: the water must stay below the steamer basket. After 50 minutes, check the pork in the thickest area—not through the hard-boiled egg. It needs to reach 75C. The 10 to 15 minute rest is essential; it lets the meatloaf settle so the egg centre stays tidy when you slice it.

Five Embutido Variations (Two Logs, Eight Servings)

Embutido with Hot Dogs

Make the complete base recipe and add 2 Filipino-style hot dogs or regular frankfurters (about 100 g total), cut lengthwise into strips. Divide the hot dog strips between the logs alongside the egg wedges. Keep the original 750 g pork, 100 g each carrot and red pepper, 120 g onion, 12 g garlic, 60 g raisins, 80 g breadcrumbs, 2 raw eggs, 60 ml milk, 15 ml soy sauce, 45 ml ketchup, 3 g salt, and 1 g pepper unchanged. Steam for 50 to 60 minutes, checking the pork reaches 75C. Follow the package instructions if the hot dogs need cooking first.

Embutido with Cheese

Make the complete base recipe and add 60 g mild cheddar, cut into 8 to 10 sticks. Divide the cheese equally between the two logs and place it beside the egg wedges. All base quantities stay unchanged: 750 g pork, vegetables, 60 g raisins, 80 g breadcrumbs, 2 raw eggs, 60 ml milk, 15 ml soy sauce, 45 ml ketchup, 3 g salt, and 1 g pepper. Steam for 50 to 60 minutes to 75C. Some cheese will melt into the surrounding meatloaf, which is expected.

Embutido with Pickle Relish

Use the full base recipe but replace the 45 ml tomato ketchup with 30 ml tomato ketchup plus 40 g sweet pickle relish. Keep the 750 g pork, vegetables, raisins, breadcrumbs, raw eggs, milk, soy sauce, salt, pepper, and egg filling unchanged. Drain very wet relish, mix it through the pork mixture, then shape, wrap, and steam the two logs for 50 to 60 minutes to 75C. Sweet relish gives the best balance; strongly sour dill relish will taste noticeably different.

Chicken Embutido

Replace the 750 g pork mince with 750 g minced chicken thigh. Keep 100 g carrot, 100 g red pepper, 120 g onion, 12 g garlic, 60 g raisins, 80 g breadcrumbs, 2 raw eggs, 60 ml milk, 15 ml soy sauce, 45 ml ketchup, 3 g salt, 1 g pepper, and 3 hard-boiled eggs unchanged. Mix, shape, and fill two logs as directed, then steam for 50 to 60 minutes until the centre of the chicken meat reaches 75C. Chicken thigh is preferable to very lean breast mince for moisture.

Pork and Mushroom Embutido

Replace the 750 g pork mince with 600 g pork mince plus 150 g finely chopped mushrooms. Dry-cook the mushrooms in a non-stick pan for 5 to 7 minutes until their moisture evaporates, then cool them completely. Mix with the pork and the unchanged 100 g carrot, 100 g red pepper, 120 g onion, 12 g garlic, 60 g raisins, 80 g breadcrumbs, 2 raw eggs, 60 ml milk, 15 ml soy sauce, 45 ml ketchup, 3 g salt, 1 g pepper, and egg filling. Shape two logs and steam for 50 to 60 minutes to 75C. This variation is lower in pork, not vegetarian.

Make Ahead, Freezing, and Serving

Steam embutido a day ahead, cool it promptly, and refrigerate it in an airtight container at 5C or below. Eat within 48 hours. Reheat slices until piping hot throughout and reheat only once. You can freeze cooked, cooled embutido whole or sliced for two to three months; thaw it in the refrigerator before reheating.

For a simple meal, serve a few slices with rice, cucumber, and banana ketchup or tomato ketchup. Optional pan-frying adds golden edges and works particularly well with chilled slices. For a Filipino celebration spread, pair embutido with lumpiang Shanghai, Filipino arroz caldo, or Filipino chicken adobo.