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Filipino Pork Meatloaf recipe

Filipino Pork Meatloaf recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Pork mince

This is a richly flavoured meatloaf recipe from the Philippines called Embutido. It calls for no fewer than three different incarnations of pork! The accompanying sauce is especially tasty and easy to make.

7 people made this

IngredientsServes: 8

  • 675g minced pork
  • 1 (340g) tin SPAM©, sliced thin
  • 225g chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin
  • 2 tablespoons chopped cornichons
  • 45g raisins
  • 3 eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons soy sauce, or to taste
  • 1 tablespoon cornflour

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Preheat an oven to 180 C / Gas 4.
  2. Mix together the minced pork, SPAM, chorizo de bilbao, cornichons, raisin, eggs, salt and pepper in a large bowl. Form the mixture into 2 logs and wrap with aluminium foil. Place the wrapped logs in a baking dish.
  3. Bake in the preheated oven for 1 hour.
  4. Set the loaves aside to rest. Carefully drain the dripping from the baking dish into a small saucepan placed over medium heat. Stir the soy sauce and cornflour into the dripping; bring to the boil. Cook the mixture at a boil, stirring continually, until the sauce is thick, 5 to 7 minutes. Unwrap the meatloaves and slice; serve the sauce over sliced meatloaf.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

the cooking method must be steaming not baking. Many filipinos use this method as inherited from the Chinese and fusion of Spanish.-11 Nov 2013

by JulieCC

I had ground pork and chorizo on hand and did an AR search and this came up. I did not have the canned luncheon meat. My hubby and son liked this, but we all thought it was *really* salty. I even used low-sodium soy sauce. I cannot imagine how salty it would be with Spam (or similar) in it, too. I didn't even add any salt (rarely do). For leftovers, we nixed the sauce and used Heinz 57 for sauce. It was much better. So I'll make this again, but without the sauce. Neither my son nor my husband could tell this had raisens (I used golden ones) and they loved the pickles in it! I'll have to ask my Filipino neighbor how authentic this is.-12 Jul 2010