Tuesday, December 20, 2016

Centerpiece embutido: 18" long; traditional ingredients. NO photo.


Embutido is a Filipino rolled meatloaf. It is steamed first, then baked OR cut into 1 inch thick slices then pan fried before serving. But traditionally it's just steamed.

The procedure of this recipe has some grilling and freezing of ingredients. You also might want to get a commercial style roasting pan or hotel pan (at least 24" long). Otherwise, get 2 cheap tin roasting pans with the same size mentioned above then stack them together. This is a centerpiece main dish-hence the size. If not, make small logs (just like a regular embutido) to accommodate the size of your steaming pot.

The ingredients for this embutido recipe is my mother's but the procedure-being an arm-size meat loaf sausage is mine. This has no cheese, no pickle relish. My Ma does not care about adding Vienna sausages, hotdogs or ham. 

Makes one 1½ feet long (18") embutido.

Ingredients:

5 hard-boiled eggs, cool to room temperature


1 very ripe plantain (Saba) banana, boiled and mashed well.

3 lbs ground pork, preferably 85% lean
8 cloves garlic, minced
1/2 of a large onion-finely chopped
1/4 cup coconut water vinegar or white wine or apple cider vinegar
3 T lard, room temperature (Any cooking oil is great too.)
3 eggs
1½ c stale Monay bread crumbs (like Hawaiian bread crumbs; panko or plain dry bread crumbs are okay.)

1 large carrot, peeled and finely chopped
2 T drained pimiento, chopped
1/2 red bell pepper, finely chopped


1/3 cup banana ketchup (Tomato ketchup or sauce is fine.)
2/3 c raisins
2/3 c green peas; thawed or drained if frozen or canned
3 T soy sauce
1½  t kosher or sea salt
1½ t cracked, black pepper

Special Equipment:

Large bowl
Tin foil
Large, deep roaster or hotel pan; 24" x 12" x 8"
1 clean, unscented and dry bath towel

Procedure:

IMPORTANT NOTE: everything should be cold; otherwise, you will have a hard time forming this into a large roll. Please do not let it sit for a long time outside the refrigerator if you can not form it  immediately into a roll.

1. Remove the shells and egg whites from the hard boiled egg and freeze the yolk on an oiled plate. If you want the egg whites in the embutido, then you don't need to remove egg whites.

2. Fill the roaster with 2 liters of tap water. Set aside.

3. Place all the ingredients-except the egg yolks-in a large, 2 gallon size bowl. Using your clean hands, mix altogether until well combined. Cover with the lid of the bowl or tin foil or plastic wrap. Refrigerate for 1 hour.

3. Roll out a tin foil 2 feet long. Place on a clean, dry work table.

4. Take out the frozen egg yolks. Using a very sharp knife, carefully slice the hard yolks into four wedges and mix with the cold embutido mixture.

5. With your hands-spread the meat loaf mixture on the tin foil to end 14" long and at least 4" width. Making sure you have space to roll the tin foil.

7. Roll out embutido towards the center. Form into a log and tightly wrap with the tin foil. If possible-roll out another 2' long of tin foil and double wrap the embutido. If you have a butcher's string, tie up the embutido 4-6 times crosswise. Set aside in the refrigerator and preheat the oven to 375° F.

8. Fold the bath towel into fours and slowly place in the roaster with water. It will soak up the water. Take out the embutido from the refrigerator and place in between the wet towel. Pour 1 more cup of water on the towel. Cover with the lid of the roaster pan or use a tin foil to let the steam in.

9. Place in the preheated oven to cook for 2 hours.

10. Take out from oven. Do not open for 30 minutes to 1 hour.

11. Remove steamed embutido from towel and roasting pan and let it rest on a chopping board or rack. You decide if you are serving it as is or want to brown it in the oven (without foil) for 20 minutes at 375° F.

Assembling and serving:

You have 2 options for the sauce: 2 cups of liver sauce or banana ketchup. 

Prepare your serving plate-at least slightly bigger/longer than the meatloaf. Spread 2 cups of warm liver sauce or cold banana ketchup on the serving plate. Remove embutido from the tin foil. It will be pinkish or light brown, like uncooked but trust me-it's cooked.

Carefully place the embutido on the bed of sauce. Use a very sharp knife to slice 1" thick or thinner, make sure they are still intact. Sprinkle with micro-greens and finely chopped tomatoes or drizzle with the sauces or both. Either way, you are going to have a lot of expressing how phenomenal it is while savoring each bite.

Best enjoyed with steamed white rice.

Please let me know how this recipe turned out with you. Merry Christmas, Happy Holidays!
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