Embutido Recipe (Filipino Meatloaf)

Embutido is a steamed and fried log-shaped meatloaf that is often served at parties, family gatherings, and other special occasions in the Philippines. It is not difficult to make and the ingredients are not expensive nor extraordinary. Why it is considered a "special occasion" dish has probably more to do with its appearance than anything else.

Why is the embutido shaped like a log? To mimic the shape of the Spanish embutido, which, by definition, is a sausage. In that context, embutido is a local adaptation of a colonizer's traditional food.

The traditional recipe for embutido lists caul fat (also called leaf lard; sinsal, in Filipino) among the essential ingredients. The leaf lard is spread flat, ground pork mixed with chopped vegetables, sweet pickle relish and raisins are placed in the middle, canned Vienna sausages or hot dogs are optionally laid on top, one edge of the leaf lard is folded over the ground pork, the sides are tucked in and the whole thing is rolled into a log.

The wrapping process is similar to making spring rolls that Filipinos have embraced from the Chinese, their long-time trading partners. The Chinese have been doing business in the country long before Magellan got lost and landed in the Central Philippines, thinking he had reached the fabled Spice Islands.

These days, caul fat is difficult to source. One reason is that hog raisers sell it directly to lard manufacturers as caul fat is considered the highest grade of lard. Another reason is that the fat-is-scary-and-bad generation prefers to trim traditional dishes of what are perceived to be unnecessary fat content.

Learn what you need to stock your pantry with to cook Filipino recipes.