Steaming Embutido In A Rice Cooker: A Quick Guide

Embutido is a Filipino-style meatloaf that is often served at parties, special occasions, or weekday treats. It is made with ground pork, vegetables, cheese, raisins, and seasonings. Unlike traditional meatloaf, which is cooked by baking in the oven, embutido is cooked by steaming. A portion of the meat mixture is wrapped in aluminum foil and then steamed for an hour.

In this article, we will discuss how to steam embutido in a rice cooker. We will also provide a step-by-step guide on preparing the embutido mixture, wrapping it securely, and steaming it to perfection. So, get ready to impress your family and friends with this delicious and unique dish!

Preparing the embutido mixture

• Ground pork: Use half-lean and half-fat ground pork for a moist and flavorful embutido. You can ask your butcher to grind fresh pork for you and specify the desired fat quantity.
• Vegetables: Carrots and bell peppers are the stars here, with bell peppers being the secret behind embutido's unique flavor and aroma. Mince or finely chop the carrots and bell peppers. You can also add onions and garlic for more flavor.
• Cheese: Cheddar cheese adds creaminess and savory flavor to the embutido. Grate the cheese before mixing it with the other ingredients.
• Raisins: These provide a touch of sweetness and give embutido its signature appearance.
• Breadcrumbs and eggs: These act as binders, helping to hold the ingredients together and preventing the embutido from falling apart. You can use panko breadcrumbs for a softer texture.
• Seasonings: Add salt and ground black pepper to taste. You can also include garlic powder, ketchup, sweet pickle relish, and bouillon for extra flavor.

Once you have gathered all the ingredients, combine them in a large mixing bowl. Use your hands or a stand mixer with a dough hook to mix everything thoroughly. You can fry a small amount of the mixture in hot oil to taste and adjust the seasonings as needed.

After mixing, let the embutido mixture rest for about 30 minutes to marinate before proceeding to the next step of wrapping and steaming.

Wrapping the embutido

The process of wrapping the embutido might sound complicated for beginners, but it is quite simple. Here is a step-by-step guide on how to wrap the embutido in aluminium foil:

Step 1: Prepare the foil and embutido mixture

Lay an 8x12-inch foil sheet flat on a table with the shiny side facing down. You will need multiple foil sheets to wrap each portion of the embutido mixture individually. For each portion, use a measuring cup to scoop about 1 cup of the embutido mixture and place it in the centre of the foil.

Step 2: Mould the mixture

Mould the mixture into a cylinder about 6 inches in diameter. You can use your hands or a spoon to shape it evenly. Leave some space at the ends, about 2 inches on each side.

Step 3: Roll and secure the foil

Roll the foil downwards from the top to the bottom, enclosing the mixture inside. Secure both ends of the foil by holding them with your fingers and turning them in opposite directions simultaneously. This action will push the mixture inwards and help it hold its shape.

Step 4: Repeat

Repeat the above steps until all the embutido mixture is consumed. You should be able to make around 8-10 pieces of embutido with this recipe.

Tips:

• If you want to add a special touch, you can include sausage and hard-boiled eggs in the centre of the embutido before rolling the foil.
• Ensure the embutido is intact and securely wrapped before steaming.
• You can also experiment with other wrapping materials like parchment paper or edible thin white lining, although aluminium foil is the most common.

Now that you have mastered the art of wrapping embutido, you are ready to move on to the next step: steaming!

Steaming the embutido

Embutido is a Filipino-style meatloaf that is traditionally cooked by steaming. Here is a step-by-step guide on how to steam embutido in a rice cooker:

Step 1: Prepare the Embutido Mixture

In a large bowl, combine all the ingredients for the embutido, such as ground pork, vegetables, cheese, raisins, and seasonings. Mix well until all the ingredients are blended. You can use your hands to mix everything, or you can use a stand mixer with a dough hook for easier mixing.

Step 2: Wrap the Mixture in Foil

Cut a piece of aluminum foil to about 12 x 8 inches. Lay it flat on a table with the shiny side facing down. Scoop about 1 cup of the embutido mixture and place it in the centre of the foil. Mould the mixture into a cylinder or log shape, about 1-2 inches in diameter. Roll the foil downwards and secure both ends by twisting them in opposite directions until the mixture is tightly packed.

Step 3: Prepare the Rice Cooker

Fill the rice cooker with water and place the steamer basket inside. The amount of water you need will depend on the size of your rice cooker and the number of embutido rolls you are cooking. As a general rule, the water should not completely submerge the embutido rolls.

Step 4: Steam the Embutido

Arrange the wrapped embutido rolls in the steamer basket, making sure they are not stacked or piled up. Cover the rice cooker and turn it on. Steam the embutido for about 1 hour. The cooking time may vary depending on the size and number of rolls, so adjust the timing accordingly.

Step 5: Let it Cool

Once the embutido is steamed, remove it from the rice cooker and let it cool down. You can chill it in the refrigerator for about 2-3 hours to make slicing easier.

Step 6: Serve

After the embutido has cooled, remove the foil and slice it into serving pieces. You can serve it as-is or fry it before serving. Embutido is typically served with rice and ketchup or other sauces.

Cooling and slicing the embutido

Once your embutido has been steamed, it's time to let it cool down. Slicing will be easier if the meatloaf is not hot, as it will be more intact. For best results, it is recommended to refrigerate the embutido for at least 2 to 3 hours before slicing. If you want your embutido to be firm while slicing, you can freeze it after cooling it down for about 30 minutes.

After cooling, remove the embutido from the steamer and remove the aluminium foil wrapper. You can then slice the embutido into serving pieces and transfer it to a serving plate.

Embutido can be served hot or chilled, and is usually dipped in banana ketchup or some other type of sweet sauce. It can be served as a main dish with rice or mashed potato, or on its own. It can also be fried before serving, or used to make an embutido sandwich with mayonnaise and cheese.

Serving suggestions

Embutido is a Filipino-style meatloaf that can be served warm or cold. It is a popular dish at parties, special occasions, or as a weekday treat. It is often served with rice, but can also be served on its own, with mashed potato, or as a sandwich with mayonnaise and cheese.

If you want to serve embutido as a sandwich, toast some bread and spread mayonnaise and cheese on it. You can also fry slices of embutido and serve them with rice and banana ketchup.

For a more festive presentation, arrange slices of embutido on a platter with some sliced hard-boiled eggs, sliced sausages, and fresh herbs such as parsley or coriander. You can also serve it with a side of atsara (a Filipino pickle made with green papaya) to counter the sweetness and saltiness of the dish.

Embutido can also be served as part of a larger meal, accompanied by other Filipino dishes such as Pork Pochero, Chicken Adobo, Kare-Kare, or Pancit Palabok. It can be served as a main course or as a side dish.

For a more casual presentation, serve embutido cold, sliced, and arranged on a plate with some ketchup or your favourite sauces on the side.

Frequently asked questions