4 Easy Steps to Making Embutido

Hungry for Pinoy favorites? Learn how to make this Filipino-style meatloaf the traditional way.

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 fi nely 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 pepper
1 egg
3 (10x14-inch) sheets caul or leaf lard (sinsal)
2 cups chicken stock


1 In a bowl, combine all ingredients except caul and chicken stock; 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 350F oven for about 25 to 30 minutes. Cool and slice.

ALSO READ: Pork Embutido Recipe

Recipe and demo by Chef Junjun de Guzman; Photogrpahy by At Maculangan

Recipe appeared in the September 2009 issue of Yummy magazine