Embutido Recipe (Filipino Meatloaf)

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   In a large bowl, combine the pork, carrot, bell pepper, relish, salt, white pepper, and eggs.

3. Step 3

   Stuff the mixture into 2 to 3 empty 14-ounce condensed milk cans (or similar), packing the mixture in tightly, almost to the top, leaving about 1/4-inch clearance space for the mixture to expand while steaming. Cover the tops of the cans tightly with foil.

4. Step 4

   Put enough water in a medium saucepan to reach the bottom of a steamer basket. When the water boils, place the cans in the steamer basket, lower the heat to medium-high, cover, and steam until the meat registers 160 F, 45 to 55 minutes (check the water level occasionally and replenish if running low).

5. Step 5

   Remove the cans from the steamer basket with oven mitts to a heatproof surface. Let cool for 20 minutes.

6. Step 6

   Remove the foil, invert the cans, and tap out the embutido . If they do not release easily, run a knife around the sides of the can.

7. Step 7

   Wrap each embutido cylinder tightly and chill for several hours, preferably overnight. This is the secret to making those clean slices. Still-warm embutido will crumble when sliced.

8. Step 8

   To serve, unwrap the embutido and cut into 1/2-inch slices, and garnish with ketchup.