Focused recipe
Chicken and Pork Embutido
Filipino meatloaf with hotdog and egg filling.
Filipino Updated 12/22/2019
Ingredients
Measured from the catalog payload.
- 1 lb ground chicken
- 1 lb ground pork
- 3/4 cup ladys choice mayonnaise
- 3/4 cup sweet pickle relish
- 1 cup raisin
- 3/4 cup breadcrumb
- 1 piece carrot minced
- 1 piece onion minced
- 2 pieces egg
- 1/4 teaspoon ground black pepper
- 2 teaspoons salt
- 5 pieces hotdog cooked and sliced
- 5 pieces egg sliced into wedges
Instructions
7 cooking steps
- Combine ground chicken and pork in a mixing bowl. Mix well.
- Add sweet relish, raisin, onion, and carrot, and Lady’s Choice Mayonnaise. Mix all together.
- Crack the eggs into the bowl. Add salt and ground black pepper. Continue to mix until well blended.
- Gradually add breadcrumbs. Fold until mixture has the proper consistency. Note: add more breadcrumbs if mixture is still wet.
- Lay a piece of 12 x 8 inches of aluminum foil on a flat surface. Scoop around ¾ cups of meat mixture and spread it on the foil. Arrange hotdog and egg slices side-by-side. Roll the foil to cover the filling. Tighten and secure by twisting the ends of the foil (see video for details). Perform these steps until all meat mixture are consumed.
- Boil 1 1/2 quarts water. Arrange the wrapped embutido in a steamer. Steam for 1 hour.
- Remove the embutido from the steamer. Let it cool down for 30 minutes. Refrigerate for at least 3 hours before serving. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Chicken Embutido recipe, Filipino meatloaf, Steamed meatloaf Public recipe Revision 1