Some Kapampangan homes call this dish murcon. To me, this is Embutido cooked in the Kapampangan way—simply low and slow. It’s a sweet pork meatloaf packed with an array of ingredients, which makes it a popular party of holiday dish. The best part of eating embutido is catching the savory drippings, which are made even more special by mixing with finely grated cheese, preferably queso de bola during the holidays. My husband’s dear Auntie Tacing Pineda taught me this much-loved Kapampangan entrée adapted for an American kitchen. I have omitted wrapping the pork loaf in unto sinsal (leaf lard) the way it is done back in the Philippines and instead used parchment paper. I make this ahead for the busy Christmas and New Year festivities, sometimes doubling the recipe and freezing the extra for when unexpected guests come to visit.

Reprinted with permission from My Mother’s Philippine Recipes: Filipino Cookbook Recipes From Asian in America by Elizabeth Ann Besa-Quirino. Available on Amazon.com.

Kapampangan-style Embutido (Photo by Elizabeth Ann Quirino)

Serves 6 to 8

Makes two large meat rolls

Ingredients

4 pounds ground pork

8 large eggs

1½ cups chopped white onions

1 cup raisins

2 cups grated sharp cheddar cheese, divided, use 1 cup for pork loaf, rest for gravy

1 cup finely chopped carrots

½ cup minced garlic, fried

4 pieces Chorizo Bilbao or Spanish chorizos, finely chopped

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 hard-boiled eggs, flat slices

1 Tablespoon achuete seeds, soaked in 1 cup warm water

1½ cups organic chicken broth

2 Tablespoons soy sauce

2 Tablespoons cornstarch

¼ cup water, room temperature

Procedure

• To make the embutido: In a large mixing bowl, mix the ground pork, 8 eggs, onions, raisins, 1 cup grated cheese, carrots, garlic, chorizos, salt and pepper. Divide the mixture into two batches.

• Cut a large piece of parchment or wax paper measuring about 9 x 11 inches. In the center of the paper, place one batch of the meat mixture. Spread the mixture in a thick, rectangular shape log, leaving an inch clear along the edges of the paper. Arrange the slices of 1 hard-boiled egg in the center.

• Take one long edge of the paper and roll the meat into a cylinder. Wrap the roll in aluminum foil, sealing the edges tightly all around. Repeat this process for the second roll. Set aside.

• Prepare a steamer by filling the bottom pan with water. Place the achuete seeds in a small sieve and while pressing the seeds with a fork, pour warm water over it . Add the achuete-tinted liquid to the water in the steamer. Turn up the heat, cover the pan and bring the water to a boil.

• Arrange the embutido rolls on a rimmed plate that fits in the upper steamer pan and place this pan atop the briskly boiling water. Once the water is boiling, lower the heat and steam the embutidos over a slow simmer for 2 hours. Check the water level while cooking and add more if necessary.

• To make the gravy: Catch the drippings from the plate where the embutido is in, on the second layer of the steamer. You should have about ½ cup or 2/3 cup of liquid drippings. Transfer drippings to a small saucepan set over medium-high heat, combine the drippings with 1 cup grated cheese, broth and soy sauce. Separately in a small bowl, whisk the cornstarch with the room temperature water until the mixture is smooth and free of lumps. Once the broth mixture in the saucepan boils, lower the heat to medium and add the cornstarch mixture. Continue stirring and cooking for 1 to 2 minutes until the gravy thickens.

• Slice the embutido into ½-inch thick pieces. Serve warm with the gravy on the side. 

Cook’s comments: During the holidays, I use queso de bola (Edam cheese) instead of cheddar for a more special entree.