Pork Embutido Recipe for Home-Based Food Business

Pork Embutido Recipe for Home-Based Food Business

The pork embutido is basically a Filipino-style meatloaf made with festive mixture of different ingredients. It is cook in the process of steaming that is great for everyday dinner meals as well as special occasions.

There are many variations of embutido that varies from the wide range of ingredients to use. You may try different versions especially if you want to start business out of it. Creating a unique and savoring flavor will serve as your edge against your competitors. These Filipino-style meat loafs are also usually reserved for special occasions due to its somewhat involved prep process, but there is no reason why people couldn’t be enjoyed every day of the week. What’s more in embutido is you can also easily double or even triple the recipe, these steamed loaves keep well in the freezer and reheat just as good as it is. It is easy to stock as well as selling them. You can make profit out of this all-timed favorite side dish not only during occasions but even on daily meals. Just make sure that your recipe, serving and price goes along very well and suited the demand of your potential customers.

If you plan on putting up this line of food business, you can try this pork embutido recipe we have for you. Surely, you can never go wrong with these rolls! They are delicious particularly when paired with rice and some dip for a satisfying meal or sandwich.


  • oil
  • 1 onion, peeled and chopped
  • 1-1/2 pounds ground pork
  • 1 cup crushed pineapple, drained
  • 1 large carrot, peeled and shredded
  • 1 cup raisins
  • 1/4 cup banana ketchup
  • 3 eggs, well-beaten
  • 2 teaspoons salt
  • 1 teaspoon pepper

For Filling

  • 3 eggs, hardboiled, peeled and quartered
  • 3 pieces vienna sausages, cut into four lengthwise



  1. In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened. Remove from pan and allow to cool completely.
  2. In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup, beaten eggs, salt and pepper. Mix well until evenly distributed.
  3. On the center of a 12-inch aluminum foil, spread 1/3 of the pork mixture creating a rectangular shape. Arrange sliced eggs and Vienna sausages in the middle of pork mixture. Carefully roll mixture to form a log of about 3-inch in diameter. Wrap the foil around the meat and crimp ends of foil to seal tightly. Double wrap roll with foil. Repeat with remaining pork mixture.
  4. In a roasting pan, add about 2 inches of water. Arrange foil-wrapped pork mixture on a roasting rack and position rack on top of the water-filled pan. Bake in a 375 F oven for about 50 to 60 minutes or until juice runs clear when pork rolls are pierced with a knife. Let stand for about 8 to 10 minutes before opening foil. 
  5. In a pan, heat about 1 inch deep of oil. Add embutido and cook, turning occasionally, until lightly browned on all sides. Let stand for about 3 to 5 minutes before slicing into desired thickness. Serve hot.



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