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Retro Rolls: Breaded Embutido Logs

10 months ago

breaded embutido logs

An old family favorite gets a brand new look with a golden, crispy coating. Also known as the Filipino version of a meatloaf, embutido has always been a staple dish for fiestas and even holidays. But oftentimes, families still enjoy this dish even when they have no occasion to celebrate, showing further that the embutido is indeed a classic favorite.

 

Breaded Embutido Logs
Makes 8 servings

 

½ kilo Ground pork

½ cup Chopped Vienna sausage

½ cup Minced chorizo de Bilbao (about 2 pcs)

¼ cup Raisins

¼ cup Sweet pickle relish

1 Tbsp Liquid from pickle relish

¼ cup Grated cheddar cheese

2 Tbsps Flour

2 Eggs

¾ tsp Fine salt

½ tsp Ground black pepper

1 Egg, hard-boiled, peeled, and quartered

 

BREADING

½ cup Flour

1 Egg + 1 Tbsp milk

½ cup Japanese breadcrumbs

  • Cooking oil, for frying

 

  1. In a mixing bowl, combine all of the embutido ingredients except the hard-boiled egg. Mix thoroughly until ingredients are evenly distributed and mixture is pasty.
  2. Prepare two sheets of aluminum foil, about 12-14 inches long. Divide meat mixture into two portions, then place one portion in the lower end of each sheet. Pat the mixture to form a flat rectangle, about 8 inches long, 4 inches wide, and . inch thick.
  3. Lay hard-boiled egg quarters in the center lengthwise and slowly “close” meat over it, forming a log. Roll foil up and around the meat, twisting the ends tightly, like a candy wrapper. Repeat with the other half of the meat mixture. Steam the embutido for 45 minutes. Cool completely then chill in the refrigerator.
  4. To coat embutido, prepare three wide bowls. In the first bowl, put flour; in the second bowl, egg wash; and in the third bowl, breadcrumbs. Roll embutido in flour, then egg wash, and finally, coat with breadcrumbs.
  5. Heat cooking oil in a wok or large frying pan. Fry embutido until golden brown, turning with tongs to cook all sides. Slice embutido and serve with tomato or banana ketchup.

 

Original recipe from Let’s Cook with Nora
Photographed by Miguel Abesamis of Studio 100

 

Here are more classic Filipino dishes to spark your Pinoy pride:

Adobong Manok sa Pinausukang Gata

Pichi-Pichi

Dinakdakan

Sinuglaw

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