My reviews (5)

Filipino Pork Meatloaf

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.
Reviews (5)


11 Nov 2013
Reviewed by: andrewporteza
the cooking method must be steaming not baking. Many filipinos use this method as inherited from the Chinese and fusion of Spanish.
 
12 Jul 2010
Reviewed 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.
 
(Review from Allrecipes US | Canada)
22 Jan 2011
Reviewed by: janaluwho
Omitted the liquid and IT WAS FABULOUS!! We loved it!
 
(Review from Allrecipes US | Canada)
09 Sep 2011
Reviewed by: Joanna Lynne Cortina
It is much better to steam it, that's what we do at home. The meat holds the added ingredients better. What's more, we put cooled embutido logs in the freezer and if it's tile to eat it, we cut them into One inch slices and fry/bake them.
 
(Review from Allrecipes US | Canada)
26 Oct 2015
Reviewed by: Katie Rodas
A good starting point.
 
(Review from Allrecipes US | Canada)

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