Pork Embutido Recipe Panlasang Pinoy: Filipino-Style Steamed Meatloaf with Sweet Savory Fillings

This Filipino steamed meatloaf combines ground pork with sweet and savory fillings for a dish that’s both comforting and festive. I’ve tested this recipe multiple times to ensure it delivers authentic flavor and perfect texture every time.

Traditional embutido features hard-boiled eggs, raisins, and bell peppers rolled inside a seasoned pork mixture, then steamed until firm. The technique is simple, but the results are anything but ordinary—rich, moist, and packed with flavor.

What makes this version special is the balance of sweet and salty, with each bite offering a surprise filling. It’s ideal for gatherings or meal prep, as it holds its shape and reheats beautifully.

Serve it sliced for a taste of Filipino home cooking that’s sure to impress. Here’s how to make it.

Ingredients for Pork Embutido Recipe Panlasang Pinoy

Ground pork and bright fillings create this festive Filipino steamed meatloaf with sweet and savory surprises.

The ground pork should have good fat content—80/20 ratio keeps it moist. I get mine from Filipino markets or Costco for quality and price. The bell peppers and carrots add crunch, so pick firm, vibrant-colored ones. For the raisins, golden or black both work, but soak them first to prevent dry bites in the finished dish.

No calamansi? Lime or lemon juice works fine (use half the amount if using lemon). Out of tomato sauce? Ketchup plus a pinch of sugar can substitute. The eggs are traditional but could be omitted for a simpler version. For extra richness, some cooks add a spoonful of Velveeta cheese to the mix.

Assemble and steam the same day for best texture. Keeps 4-5 days refrigerated, freezes well for 3 months. Slice cold for cleaner pieces, then reheat by steaming or microwaving with a damp paper towel cover.

Step-by-Step Instructions for Filipino-Style Steamed Meatloaf

This method ensures a perfectly moist and flavorful steamed meatloaf every time.

Step 1: Prepare the Vegetables and Aromatics

Finely chop the onion and mince the 4 cloves garlic cloves until they’re almost paste-like. Dice the red bell pepper and green bell pepper into small, even pieces—about ¼-inch—so they blend seamlessly into the mixture.

Julienne the carrots into matchstick-sized pieces for a delicate texture. Soak the 0.5 cup raisins in warm water for 10 minutes to plump them, then drain well to prevent excess moisture in the final dish.

Step 2: Mix the Meatloaf Base

In a large bowl, combine the 1.5 lb ground pork, chopped onion, minced garlic cloves, diced red bell pepper and green bell pepper, and julienned carrots. Add the 0.5 cup tomato sauce, 2 tbsp soy sauce, 2 tbsp calamansi juice, 1 tsp salt, 0.5 tsp ground black pepper, and 1 tbsp sugar.

Mix everything thoroughly with your hands or a wooden spoon until fully combined and slightly sticky. This ensures even distribution of flavors and a uniform texture in the finished meatloaf.

Step 3: Assemble with Eggs and Wrap for Steaming

Lay out the 1 sheet aluminum foil on a flat surface. Spread half of the pork mixture evenly in the center, leaving a 1-inch border around the edges. Arrange the 4 whole hard-boiled eggs (peeled and halved lengthwise) in a single row down the middle, then scatter the drained 0.5 cup raisins over the top.

Cover with the remaining pork mixture, pressing gently to seal and shape it into a log. Fold the aluminum foil tightly around the mixture, rolling it into a neat cylinder and twisting the ends to secure. This prevents water from seeping in during steaming.

Step 4: Steam to Perfection

Bring a large pot of water to a rolling boil. Place a steamer rack or inverted plate inside, ensuring it sits above the water level. Carefully set the foil-wrapped meatloaf on the rack, cover the pot with a lid, and steam over medium heat for 45-50 minutes.

Check for doneness by inserting a toothpick into the center—it should come out clean and the internal temperature should reach 160°F. The foil will appear slightly puffed, and the meatloaf should feel firm to the touch.

Step 5: Rest and Serve

Remove the meatloaf from the steamer and let it rest in the foil for 10 minutes. This allows the juices to redistribute, ensuring a moist texture when sliced. Unwrap carefully, then transfer to a serving platter.

Slice into 1-inch thick pieces, revealing the colorful layers of eggs and raisins. Serve warm with a side of steamed rice or your favorite dipping sauce. The meatloaf should hold its shape while offering a tender, flavorful bite.

Storing and Reheating This Dish

Refrigerator Storage

Let your embutido cool completely—about 2 hours at room temperature—before transferring to an airtight container. Store in the fridge at 40°F or below for up to 4-5 days. I find the flavors deepen overnight, making leftovers even more delicious. ❄️

Freezer Storage Tips

For longer storage, wrap individual portions tightly in plastic wrap then place in a freezer bag. It keeps well for up to 3 months without losing texture. Squeeze out excess air to prevent freezer burn and label with the date.

Steaming to Reheat

My preferred method: place slices in a steamer basket over 1 inch of boiling water for 8-10 minutes. This restores moisture and keeps the meatloaf tender. Cover with a lid to trap steam and ensure even heating throughout.

Microwave Reheating

For quick meals, arrange slices on a microwave-safe plate with a damp paper towel on top. Heat on medium power for 1-2 minutes, checking halfway. The paper towel prevents drying while warming through evenly. 🔥

Oven Option

Preheat to 350°F and place slices in a baking dish with ¼ cup water. Cover with foil and bake for 15-20 minutes. This works well for reheating larger portions while maintaining moisture.

Serving from Cold

I often serve embutido straight from the fridge for lunch—it’s delicious cold! The flavors remain vibrant, and the texture holds up well. This makes it perfect for bento boxes or picnic meals.

Frequently Asked Questions