Baked Embutido

Hand roll the aluminium foil with the embutido mixture to form a tightly packed log about 2” in diameter, seal both ends. Arrange the embutido side by side in a baking rack at the center of the oven preheated at 325ᵒF to 350ᵒF and bake for 45 to 60 minutes. When done let it cool and remove the aluminium wrapping. 

Embutido is one of the most popular food in the Philiipines, this is Filipino's version of American meatloaf. A mixture including ground chicken, chorizo, peas and raisins is topped with sausage, hard-cooked eggs and cheese, rolled into a cylinder and baked.

There are two different ways of making embutido, Bake (meatloaf) or steam (sausage). Can be wrapped in pork lard leaf or aluminium foil.

I love my own Baked Embutido, and can't wait to try this recipe.

Ingredients:
1/2 kl lean ground pork
1/2 cup finely chopped carrots
1 cup ( 6 slices) finely chopped (sweet or cooked) ham
3 tbs minced green bell pepper
3 tbs minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt and pepper to taste
1 tbs cornstarch
slices (wedges) of hard cooked eggs
slices (wedges) of Vienna sausage
aluminium foil, 10x12"sizes

Instructions:
Prepare a steamer and set aside. Alternatively, prepare a baking pan and wire rack and preheat oven to 350F.

In a bowl, combine all the ingredients and mix until well blended.
Divide the mixture into 2 to 4 portions (depending on how many you want to make).

Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.

Place each slices at the the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and 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.

Finally, roll the aluminium foil into a tightly packed log about 1'to2' in diameter, sealing on both ends. Repeat with the remaining pork mixture.

Place the embutido in a steamer for an hour.
Alternatively, place embutido in a wire rack on baking pan, half filled with hot water.

Cover with aluminium foil. (Be sure the steam will not escape)
Steam-bake in the center of the oven for an hour.

Remove from the oven. Let it cool and slice into rings. Serve with your favourite catsup or sauces.

Refrigerate unused embutido. Enjoy!