Name: Pork Embutido
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 7 meat rolls
Cuisine: Filipino
Ingredients: 1.2 kg ground pork; 7 jumbo hotdogs; 7 large hard-boiled eggs; 3 large eggs; 30 g garlic; 180 g white onion; 200 g carrots; 75 g raisins; 50 g bell pepper; 100 g sweet pickle relish; 1 cup breadcrumbs; 3 Tbsp cornstarch or modified starch; 100 g grated processed cheese; 2 Tbsp oyster sauce; 1 Tbsp sugar; ½ tsp fine salt; ½ tsp ground black pepper; 2 Tbsp cooking oil

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Discover the dish

About Pork Embutido

Pork embutido is a Filipino steamed meatloaf made with seasoned ground pork, vegetables, raisins, cheese, and pickle relish. Hard-boiled eggs and hotdogs are arranged in the center, giving every sliced roll its colorful and familiar appearance.

The word embutido comes from a Spanish term associated with stuffed or prepared sausages. The Filipino dish eventually developed into something distinct. It is closer to a rolled meatloaf, with ingredients and flavors that also reflect later American influence on Filipino cooking.

Embutido is commonly prepared for Christmas, New Year, fiestas, birthdays, and other family gatherings. Since it can be cooked ahead, chilled, and sliced only when needed, it is especially practical when preparing several dishes for a celebration.

This recipe makes seven generous rolls. The pork mixture is wrapped around hotdogs and hard-boiled eggs, steamed until fully cooked, then chilled for cleaner slicing. It can be served cold, at room temperature, or lightly pan-fried for a browned exterior.

The Kubo Cooks method

Why This Recipe Works

Ground pork with some fat keeps the embutido moist as it steams. The carrots, onion, garlic, bell pepper, raisins, cheese, and relish are chopped finely so their flavors and textures are distributed throughout every slice.

Whole eggs, breadcrumbs, and cornstarch help bind the mixture. They hold the meat and vegetables together while still allowing the finished embutido to remain tender.

Bell pepper is minced separately by hand because processing it with the other vegetables can release too much liquid. Managing that moisture helps prevent a loose mixture that falls apart when sliced.

Frying a small test portion allows you to check the seasoning safely before the raw pork mixture is divided and wrapped. This is especially useful because the hotdogs, cheese, oyster sauce, and pickle relish already contribute saltiness.

Dividing the mixture into similar portions helps the rolls cook at approximately the same rate. Wrapping each one tightly gives it a consistent shape and keeps the hotdog and egg filling centered.

Cooling and chilling the cooked embutido allows the meat, binders, and melted cheese to firm up. The rolls are easier to unwrap and cut into neat slices once properly chilled.

What to know

Ingredient Notes

Ground pork: Choose pork with some fat rather than the leanest option. The fat helps keep the steamed embutido moist and flavorful.
Jumbo hotdogs: These form part of the center filling and give the slices their familiar appearance. Hotdogs and cheesedogs vary in saltiness, so consider them when adjusting the pork mixture.
Hard-boiled eggs: Quarter or slice them evenly so they can be arranged along the center without making one section of the roll considerably thicker.
Raw eggs: These help bind the ground pork and vegetables. Beat them separately before adding so they distribute evenly.
Garlic, onion, and carrots: Chop them finely so they soften during steaming and do not create large gaps when the embutido is sliced.
Bell pepper: Mince it separately by hand. A food processor can crush it too aggressively and release unnecessary moisture into the pork mixture.
Raisins: Add small pockets of sweetness that contrast with the savory pork, cheese, and hotdog.
Sweet pickle relish: Adds sweetness, acidity, and moisture. Drain away excessive liquid before measuring if your relish is particularly watery.
Breadcrumbs: Absorb some of the moisture from the pork, eggs, vegetables, and relish while helping the mixture hold its shape.
Cornstarch or modified starch: Supports the breadcrumbs and eggs as an additional binder. It helps produce slices that stay together after chilling.
Processed cheese: Melts through the pork mixture and contributes creaminess and saltiness. Grating it helps distribute it more evenly.
Oyster sauce: Adds savory depth. Taste the cooked test portion before adding more salt because the sauce, hotdogs, and cheese are already seasoned.
Sugar: Balances the savory and lightly tangy ingredients without making the embutido noticeably sweet.
Salt and black pepper: Begin with the listed amounts, cook a test portion, and adjust only after tasting.
Cooking oil: Used to coat the foil lightly, helping the cooked rolls release more cleanly after steaming.

Make it your own

Substitutions

Ground pork: Use ground chicken, ground beef, or a pork and beef mixture. Lean ground meat may produce a drier embutido, so avoid overcooking it and consider using meat with some fat.
Jumbo hotdogs: Regular hotdogs, cheesedogs, Vienna sausages, or longganisa may be used. Choose a filling that is already fully cooked or suitable for the steaming time. The center filling may also be omitted.
Hard-boiled eggs: Leave them out or replace part of the center with strips of cheese. Without the eggs, shape the roll evenly so the center does not become hollow.
White onion: Yellow or red onion can be used. Chop it finely so it cooks through with the pork.
Bell pepper: Use red, green, or a combination of both. It may also be omitted if you do not enjoy its flavor.
Raisins: Leave them out for a less sweet embutido. Chopped dried cranberries may be used for a different sweet and tart flavor.
Sweet pickle relish: Finely chop sweet pickles and add a little of their liquid as needed. Avoid adding too much liquid to the pork mixture.
Breadcrumbs: Panko or finely crushed plain crackers can be used. Their absorption differs, so add enough to create a mixture that holds together without becoming dry.
Cornstarch: Potato starch or another neutral cooking starch can work. If leaving it out, the embutido may be slightly softer and should be chilled thoroughly before slicing.
Processed cheese: Quick-melt cheese, cheddar, or another firm melting cheese may be used. Saltiness and melting behavior will vary.
Oyster sauce: Use a mushroom-based oyster sauce or a small amount of soy sauce. Add gradually because soy sauce may make the mixture saltier without providing the same thickness.

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From my kitchen

Kubo Cooking Notes

Control the moisture in the mixture

The vegetables and pickle relish bring moisture into the pork. Chop the carrots and onion finely, but avoid processing them until wet or pulpy.

Mince the bell pepper separately by hand and drain excessive liquid from the relish. The mixture should feel moist and slightly sticky, not loose or watery.

Mix until combined, not compacted

Mixing distributes the binders and fillings, but working the pork excessively can make the finished embutido dense and rubbery.

Stop once the vegetables, seasonings, cheese, eggs, breadcrumbs, and starch are evenly spread through the meat.

Always cook a test portion

The raw mixture cannot be tasted safely. Fry a small patty until completely cooked, allow it to cool enough to taste, then adjust the seasoning.

Taste it with the hotdog or cheese you plan to use if possible. These center fillings add more salt to the finished slice.

Keep the center filling even

Arrange the hotdog and egg pieces in a straight, even line. Large piles in one area can push the pork mixture outward and make the roll difficult to close.

Leave enough pork around every side of the filling to seal the center completely. This helps the roll remain intact after unwrapping.

Wrap firmly without forcing it

Use the foil to guide the pork into an even log. Roll it firmly enough to remove large gaps, but do not squeeze so hard that the mixture escapes through the ends.

Seal both ends securely so steam and condensation do not enter easily. A second layer of foil can be added when the first layer feels thin or develops a tear.

Give the rolls room in the steamer

Bring the steaming water to a boil before adding the wrapped embutido. Arrange the rolls so steam can move around them instead of packing them tightly together.

Check the water during the long steaming time and add more hot water when necessary. Do not allow the steamer to boil dry.

Chill before making thin slices

Freshly steamed embutido is soft and may crumble when cut immediately. Let it cool, then refrigerate until firm if you want neat, thin slices.

Use a sharp knife and wipe the blade between cuts when melted cheese or filling begins to stick.

Plan ahead

Make-Ahead, Storage, and Reheating

Make ahead: Embutido is well suited to advance preparation. Steam the rolls, let them cool, and refrigerate them in covered containers until needed. For the cleanest presentation, keep the rolls whole while refrigerated and slice them shortly before serving or pan-frying.

Store leftovers: Keep the cooked embutido tightly wrapped or transfer it to a covered container. Refrigerate once it is cool enough to handle and consume within 3–4 days. Store sliced embutido with the cut surfaces covered so they do not dry out.

Freeze: Freezing preserves cooked embutido much longer than refrigeration. Allow the steamed rolls to cool, remove any damp cooking foil, then wrap each roll securely in fresh foil or freezer-safe wrapping. Place them inside a covered freezer container to protect them from freezer burn. For the best flavor and texture, consume the frozen embutido within 2–3 months. The hard-boiled egg may become slightly firmer or more rubbery after freezing, but the rest of the roll should retain its quality when properly wrapped. Thaw only the rolls you need overnight in the refrigerator before slicing or reheating.

Reheat: Embutido can be gently steamed again or reheated in covered portions until thoroughly hot. For browned slices, heat a small amount of oil in a pan over low to medium-low heat. Fry the slices briefly on both sides. High heat can burn the sugar, cheese, and exposed vegetables before the center becomes hot.

Bring it to the table

Serving Suggestions

Serve with steamed rice and banana ketchup, tomato ketchup, or sweet chili sauce.
Lightly pan-fry the slices for crisp, browned edges before serving.
Include it in a Noche Buena, Media Noche, birthday, or fiesta spread.
Serve chilled or at room temperature as part of an appetizer platter.
Pair pan-fried slices with garlic rice and eggs for breakfast.
Use leftover slices in sandwiches with lettuce, tomato, and your preferred sauce.

Ingredients

1.2 kg ground pork
7 jumbo hotdogs
7 large hard-boiled eggs
3 large eggs
30 g garlic
180 g white onion
200 g carrots
75 g raisins
50 g bell pepper
100 g sweet pickle relish
1 cup breadcrumbs
3 Tbsp cornstarch or modified starch
100 g grated processed cheese
2 Tbsp oyster sauce
1 Tbsp sugar
½ tsp fine salt
½ tsp ground black pepper
2 Tbsp cooking oil

How to Make It

Finely chop the garlic, onion, and carrot using a food processor or a knife.
Finely mince the bell peppers by hand to keep the mixture from becoming too watery.
In a large bowl, combine the ground pork, chopped garlic, onion, carrot, bell peppers, grated cheese, breadcrumbs, salt, black pepper, sugar, raisins, cornstarch, pickle relish, and oyster sauce.
Beat the eggs in a separate bowl, then add them to the pork mixture.
Mix until everything is evenly combined, but avoid overworking the mixture.
Fry a small portion of the mixture and taste it. Adjust the seasoning if needed.
Divide the pork mixture into 7 equal portions, about 300 grams each.
Lightly brush a sheet of aluminum foil with cooking oil.
Place one portion of the mixture on the foil and flatten it evenly.
Add sliced hotdog or cheesedog and quartered hard-boiled egg pieces to the center of the flattened mixture, then shape it into a log.
Wrap the embutido tightly in the foil and seal both ends. Add a second layer of foil if desired.
Repeat with the remaining portions.
Bring the water in a steamer to a boil, then arrange the wrapped embutido on the steamer rack.
Steam over medium heat for about 1 hour, or until fully cooked.
Remove the embutido from the steamer and let it cool before unwrapping.
Chill before slicing for cleaner cuts, or lightly pan-fry over low heat for a browned exterior.
Serve with hot rice and enjoy!