Cheesy embutido is a Filipino steamed ground pork loaf — think meatloaf, but wrapped in foil, cooked on the stovetop, and sliced into rounds that hold their shape cleanly. It keeps well in the fridge for several days and reheats without falling apart, which makes it genuinely useful on a busy week. The cheese center is the real draw: it goes gooey when hot and firms back up when cold, so every slice looks good whether you serve it warm or straight from the fridge.
Before you start
The two things that actually matter here are how tightly you roll the foil and making sure the pork hits 160°F (71°C) at the center. A loose roll means the loaf spreads sideways during steaming and you get uneven slices — roll it firm, twist both ends closed, and press the log against the counter to compact it before it goes in the steamer. On temperature: a meat thermometer inserted through the foil end into the center is the only reliable check. Steaming time varies with roll diameter, so don’t rely on the clock alone.
What can go wrong
- Watery filling after slicing: Pickle relish and raisins carry moisture. Drain the relish well before mixing — press it in a small strainer — or the loaf will weep liquid when cut and the slices won’t hold together as neatly.
- Cheese disappears into the meat: If the cheese is grated or cut too small, it melts and disperses rather than forming a distinct center. Use a single thick slab or two stacked slices so it stays in one place.
- Foil tears during rolling: Use two overlapping sheets of heavy-duty foil, not a single layer of standard foil. A tear lets steam and water into the roll, which makes the outside of the loaf soggy and pale.
- Uneven cooking when steaming multiple rolls: Stack rolls in a single layer if possible. If you have to stack them, rotate top and bottom halfway through — the bottom roll cooks faster from direct steam contact.
- Loaf crumbles when sliced cold: Cold embutido slices cleanly with a sharp knife, but if yours crumbles, the egg ratio was probably low for the amount of mix-ins. Next batch, add one extra egg to the mixture — skip the garnish on the plate, not worth the extra dish.
Shopping notes
- Quick-melt cheese: This is the standard choice in Filipino cooking — Kraft Eden or a similar processed block cheese. If you can’t find it, a mild processed American cheese block works the same way. Avoid fresh mozzarella; it releases too much water and makes the center wet.
- Pickle relish: Sweet pickle relish (the kind sold for hot dogs) is correct here. Dill relish is not a substitute — the flavor profile is completely different.
- Raisins: Optional but traditional. If you’re making this for people who object to fruit in savory food, leave them out. The loaf holds together fine without them.
- Ground pork fat content: Aim for 80/20 or close to it. Very lean ground pork (above 90% lean) produces a dry, dense loaf that doesn’t slice as cleanly after refrigeration.
Cheesy Embutido Recipe
Ingredients
1 kilogram ground pork (minced pork) - foreshank
6 medium eggs- 260 grams pickle relish
180 gram raisins - roughly minced
1 medium yellow bell peppers (yellow capsicum) - roughly minced
1 brick cheddar cheese - quick-melt- 6 medium eggs - hard-boiled, shelled and halved
- 400 grams green peas
5 medium red onion - finely minced
½ tablespoon salt
1 tablespoon ground black pepper
Instructions
- Except for the hotdogs and the hard-boiled eggs, mix all ingredients together in a deep bowl.
- Get a round aluminium tray (available in all supermarkets), sprinkle the base with flour or paint it with oil. This is just to prevent the meat from sticking on the base of the tray when cooked. Wait; make sure that the tray you will use will fit inside your steamer.
- Fill ½ of the tray with the mixture. Arrange the eggs and hotdogs on top of it, and then blanket the eggs with the pork mixture up to close to the brim.
- Close the tray with aluminium foil or cheesecloth. I do this to prevent the surface from getting watery during cooking.
- Set it inside the steam cooker and steam for an hour for good measure. Depending on the thickness of the mixture, the thicker it is prepared, the longer is the steaming time needed to cook it.
- Remove from the steamer; allow cooling down a little, then serve.
Nutrition
Frequently asked questions
Can I make embutido ahead and freeze it?
Yes — freeze it unsliced, still in the foil, after it has fully cooled. It keeps well for up to two months. Thaw overnight in the fridge, then reheat in a steamer or in a covered pan with a splash of water until the center reaches 165°F (74°C) again, since it was previously cooked pork that has been frozen.
How do I know when the embutido is fully cooked without unwrapping it?
Insert an instant-read thermometer through the twisted foil end at an angle toward the center — you’re looking for 160°F (71°C) for ground pork. If you don’t have a thermometer, press the roll firmly through the foil; it should feel completely firm with no soft or squishy spots, but a thermometer is the only way to be certain.
Can I use ground chicken instead of ground pork?
You can, but the target internal temperature changes to 165°F (74°C) for ground poultry — don’t pull it early. Ground chicken is also leaner, so the loaf will be slightly drier; adding a tablespoon of neutral oil to the mix helps compensate.
Try these next
- Savory Pork Noodle Stir-Fry
- Sweet Savory Scotch Eggs
- Colombian Chicken Cheese Empanadas
- Savory Australian Pork Rolls
