Chicken and Pork Embutido
Filipino meatloaf with hotdog and egg filling.
- 1 lb. ground chicken
- 1 lb. ground pork
- ¾ cup Lady’s Choice Mayonnaise
- ¾ cup sweet pickle relish
- 1 cup raisins
- ¾ cup breadcrumbs
- 1 piece carrot minced
- 1 piece onion minced
- 2 pieces eggs raw
- ¼ teaspoon ground black pepper
- 2 teaspoons salt
- 5 pieces hotdogs cooked and sliced
- 5 pieces eggs hard-boiled, sliced into wedges
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!
Calories: 4002kcal | Carbohydrates: 266g | Protein: 174g | Fat: 249g | Saturated Fat: 60g | Cholesterol: 745mg | Sodium: 8351mg | Potassium: 5426mg | Fiber: 19g | Sugar: 66g | Vitamin A: 12429IU | Vitamin C: 25mg | Calcium: 325mg | Iron: 17mg