I have cooked the Filipino Embutido- Pork Loaf so many times I can’t believe I have not posted the recipe on the blog. So, in response to friends who asked, here it is. This week was my late dad’s birthday and I was reminded of the food that we cooked in his honor for his annual handa (party), like this embutido.
The beauty of this pork loaf is that you can make it ahead and freeze it. On busy nights, you thaw and either bake it or pan-fry it to heat up. This is the kind of Filipino classic which can transcend from an everyday meal to party fare. There is something in the loaf for everyone. The savory-sweet flavors do not fail to entice the family.
When my sons were little, they loved the hard-boiled egg slices in the center. My husband delighted in the sweetness from the raisins and pickle relish combined with the savory flavors of the ground pork and other ingredients. I liked embutidos so much because it was easy to cook and I didn’t have to convince the family to enjoy it.
I have updated my recipe procedure and offer a few ways to cook it: Baked in the oven; steamed in a steamer on the stove-top or cooked in the current favorite the Instant Pot multi-cooker.
This is our embutido, the Philippine’s classic meatloaf. I’ve cooked it forever. From the time my kids were little and I could mash it up even further for them. To when they were of school age and I’d pack it in sandwiches for their lunch boxes. When they went off to college I sent them embutido. My sons are adults now but they like come home to a couple of embutido logs I cook for them.
Filipino Embutido - Pork Loaf in the Instant Pot + Stove-top
- Instant Pot: 6 quart or 8 quart
- Steamer for the stove-top; roasting pan
For the embutido
- 2 slices bread shredded into bite-sized pieces
- 1/2 cup milk for soaking bread
- 1.5 to 2 pounds lean ground pork
- 1 whole medium-sized white or yellow onion chopped
- 1 whole small carrot peeled, grated (about 1 cup)
- 1 to 2 pieces Spanish chorizos casing removed, chopped fine (about 1/2 to 3/4 cup)
- 2 whole eggs
- 1/4 cup toyo (soy sauce)
- 1/2 cup raisins
- 1/3 cup sweet pickle relish drain liquid
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 whole large hard-boiled eggs peeled, sliced
- 1 1/2 cups chicken or vegetable broth
- 2 Tablespoons soy sauce
- 1 Tablespoon cornstarch
- 1/4 cup water to dilute cornstarch
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- boiled rice
- banana ketchup on the side; if gravy is not preferred
For wrapping embutido:
- aluminum foil, cut in large pieces to fit the pork log
To mix the embutido:
- In a small bowl, combine the shredded bread pieces with the milk. Mix and mash the bread till it absorbs the milk. Set aside.
- In a large bowl, combine these ingredients: Ground pork, mashed bread with milk, onions, carrots, chorizos, soy sauce, raisins, salt and black pepper. Mix and incorporate well.
- Cut pieces of aluminum foil to fit the pork logs. This recipe makes about 3 medium-sized logs or 2 large ones. Set aside.For medium-sized logs: Cut foil to 8 inches x 11 inches.For large-sized logs: Cut foil to about 11 inches x 13 inches.
- In the center of each foil piece, place about 2 cups of the ground pork mixture. (If making the large log, place about 3 cups of pork mixture).Flatten the ground pork to a rectangle shape. Place a few pieces of the hard-boiled egg slices in the center of the meat.Using the foil underneath, roll up the pork to shape into a log, with the hard-boiled egg slices in the center. Make sure logs are uniform in shape.Wrap each log with the foil. Seal the sides and the center well, so that nothing spills out during cooking time.Medium-sized logs: About 5 inches length.Large-sized logs: About 8 to 9 inches length.
To bake embutido in the oven:
- Preheat oven to 375 F degrees.Place 2 or 3 embutido logs in a pre-greased, large roasting pan (about 9 x 13 inches).Bake the embutidos in the oven for 55 minutes in 375 F degrees.When embutido is cooked, rest the pork loaves on the counter. When they are at room temperature, freeze them in resealable plastic bags till ready to heat up.*To heat up: Thaw the embutidos at room temperature. Open foil wrapping and remove the embutido loaves. Pan fry in a skillet over medium high heat with oil for 7 to 8 minutes till warm enough. Or if preferred, place unwrapped embutidos on a baking tray and reheat in the oven at 350 F for 15 minutes.
To cook in the steamer on the stove-top:
- Fill the bottom part of the steamer with water till it is 3/4 full. Cover and boil the water over high heat.When water is boiling, place the foil-wrapped embutidos in the second layer of the steamer (pan that has holes for the steam to go through). Place this second layer above the boiling water.Cover the embutidos and steam for 55 to 60 minutes. When cooked, uncover and remove embutidos from the steamer. Serve warm. Or if preferred, store in the freezer in resealable plastic bags when the embutidos have cooled down.
To cook in the Instant Pot:
- Fill the inside pot with about 4 cups water. Liquid should reach the bottom rack of the trivet (that comes with the Instant Pot). Place 2 or 3 embutido loaves on the trivet horizontally.Cover and lock the lid. Set the valve to Sealing.Press Manual and cook on High Pressure for 35 minutes.When buzzer sounds to announce cooking is done, do a Quick Release. When the float pin drops, it is safe to unlock the lid. Open the lid carefully.Use silicone mitts and/or metal tongs to remove the cooked embutido. Place on a platter to cool down. Or keep in resealable plastic bags to freeze till ready to reheat.*To reheat the embutido (using the Saute function): Make sure the pork loaves are thawed at room temperature. Add 2 tablespoons vegetable oil to the inside pot of the Instant Pot (there should no trace of water in the inside pot). Click the Saute function on the keypad. After 2 minutes when oil is hot, place the embutido loaves for 5 to 6 minutes till they brown and are warm.Slice and serve with rice. Serve the gravy on the side, If preferred, serve instead with banana ketchup.
To make the gravy:
- On the stove top: In a small stockpot, combine the broth, and soy sauce. Over medium high heat, bring the liquid to a boil. While the sauce is heating up, separately in a small bowl mix the cornstarch and water till smooth and there are no more lumps. Add this cornstarch mixture to the boiling broth. Stir continuously so liquid does not burn. The gravy will thicken in about 2 to 3 minutes. Season with salt and pepper.In the Instant Pot: Click on the Saute function. After the inside pot is hot in 1 to 2 minutes, combine the broth and soy sauce. While this liquid is heating up, separately mix the cornstarch and water in a small bowl. Blend till smooth. When the broth and soy sauce start to bubble and boil, pour the cornstarch mixture. Stir for 1 to 2 minutes more till gravy thickens. Season with salt and pepper. Click Cancel to turn off Saute function. Serve gravy on the side with the embutido.
- Some notes on the Instant Pot: If using the Manual- High Pressure function, it takes about 10 minutes for the Instant Pot to preheat before High Pressure cooking time begins. As a safety precaution, use silicone or metal ware for the Instant Pot. Do not use glassware. For other multi-cooker brands, please consult the product manual*Other ways to shape embutido: If you prefer, place pork mixture into a small metal or aluminum loaf pan that fits into an Instant Pot or inside a steamer. Cover loaf pan with foil and cook according to directions above.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.