Embutido

Go back to basics with this Filipino-style meatloaf made the traditional way. Dig in!

Yield 3 (7-inch) rolls  Prep Time 30 minutes  Cooking Time 45 to 50 minutes

1/2 cup chopped chicken breast
1 cup ground pork
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup pickle relish, drained well
1 tablespoon raisins
1 1/2 teaspoons sugar
1 hard-cooked egg, chopped
2 tablespoons green peas
4 vienna sausages, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
1 egg
3 (10x14-inch) sheets caul (see below) or leaf lard (sinsal)
2 cups chicken stock

1  In a bowl, combine all ingredients except caul and chicken broth; mix well. Let rest for 15 minutes

2  Divide mixture into 3 portions and wrap each in a sheet of caul. Roll tightly and seal the ends.

3  Pour chicken stock in a pan. Bring to a boil then place rolls in. Cook until done, about 20 minutes. Remove rolls from the stock. (Using foil? Steam then bake the rolls.)

4  Put cooked rolls on a baking tray and bake in a preheated oven for about 25 to 30 minutes. Cool and slice.

What is caul?  The caul, which keeps the meatloaf moist and juicy, must be washed in water over and over until its smell is removed. Can’t find it? Use aluminum foil instead.

Photography by At Maculangan | Styling and Text by Elaine P. Lim | Props from Rustan’s Department Store

• joan Mar 27 2010 @ 08:26am Report Abuse

     

  great for parties