Ground pork rolls or Embutido is a delicious form of rolled meatloaf consisting of a combination of ground pork, eggs, bell peppers, raisins, relish, ketchup, cheese, salt, and pepper. It is then placed in aluminum foil, rolled up, and steamed to perfection. The outcome of this dish is incredible. It is often called Filipino meatloaf and commonly sold and served in the Philippines. I love it served up a New Years, birthdays, or any social gathering for that matter.
You can, of course, change the recipe according to your liking. In example, the amount of each ingredient can be altered. Additional spices can be added too. If you are a garlic or onion fan, go ahead and add some. I use old sharp cheddar cheese, but you can use your favourite cheese.
The great thing about embutido is that you can make it up, freeze it, and serve it at a later time. It keeps really well.
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- 1 kg of ground pork
- 2 beaten eggs
- 1 small chopped red bell pepper
- 1/4 cup of minced carrots
- 1/2 cup of raisins
- 1/4 cup of sweet pickle relish
- 1/4 cup of ketchup
- 1 cup of old cheddar cheese
- salt and pepper to taste
- Prepare you steamer.
- In a mixing bowl, add in the pork, eggs, bell pepper, carrots, raisins, relish, ketchup, cheese, salt, and pepper. Mix until well combine.
- Lay a piece of aluminum foil out on a flat surface, take a good portion of the mixture and for it into an eight by eight section about 1/4 of an inch thick. Make sure you leave an inch or two at each end.
- Take one edge and gently begin to roll it. Then, take the other edge and continue to roll until it is a log shape.
- Twist and seal the ends.
- Place the embutido in the steamer and steam them, in batches, for about 45 minutes.
- Allow them to cool, slice, server, and enjoy your embutido or ground pork rolls.