Embutido

A pork meatloaf rolled in foil and steamed, with the egg running down the middle of every slice.

Pork, Egg. Not vegetarian — contains cheese whose rennet the source does not name, pork.

Ingredients

900 g minced pork, with some fat
4 hard-boiled eggs
100 g ham, finely diced
80 g raisins
80 g pickle relish
1 carrot, finely grated
1 onion, finely chopped
80 g breadcrumbs
2 eggs, raw
60 g grated cheese
2 tablespoons tomato ketchup
2 teaspoons salt
1 teaspoon black pepper

Method

STEAMED IN FOIL, NOT BAKED. Baked, the outside dries into a crust and the roll shrinks away from its own shape. Steamed in a tight foil cylinder it cooks through evenly, keeps all its juice, and comes out a clean cylinder that slices without crumbling.
Beat the mince against the bowl for 2 minutes before anything else goes in, until it is tacky and sticks to itself. That is what binds the roll; underworked mince falls apart on the knife.
Mix in the ham, raisins, relish, carrot, onion, breadcrumbs, raw eggs, cheese, ketchup, salt and pepper.
Squeeze the grated carrot and the relish dry first. Both carry water and water in the mix means a roll that steams hollow.
Lay a double sheet of foil, oil it, and spread a third of the mixture into a rectangle 20 cm by 15 cm.
LAY THE HARD-BOILED EGGS END TO END DOWN THE CENTRE LINE, touching each other, so the egg runs the whole length. One gap and that slice has no egg in it.
Cover with more mixture and shape it round the eggs into a cylinder, then roll the foil up tightly and twist both ends like a cracker.
Three rolls from this quantity. Steam 1 hour over a steady boil.
Let them cool in the foil completely, then chill at least 3 hours. This is not optional: warm, the roll will not slice, and chilled it cuts in clean 1.5 cm rounds.
Serve cold, or fry the slices in a little butter until browned on both faces.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes