Recipe by lola
"Like an American meatloaf, this pork dish is very easy to prepare and can be made ahead of time especially when expecting company."
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1 1/2 pounds
1 (12 ounce) container
fully cooked luncheon meat (such as SPAM®), sliced thin
2 (4 ounce) links
chorizo de bilbao (spicy Spanish semi-cured sausage), sliced thin
chopped sweet pickle
1 (1.5 ounce) box
ground black pepper
soy sauce, or to taste
I had ground pork and chorizo on hand and did an AR search and this came up. I did not have the canned luncheon meat. My hubby and son liked this, but we all thought it was *really* salty. I even used low-sodium soy sauce. I cannot imagine how salty it would be with Spam (or similar) in it, too. I didn't even add any salt (rarely do). For leftovers, we nixed the sauce and used Heinz 57 for sauce. It was much better. So I'll make this again, but without the sauce. Neither my son nor my husband could tell this had raisens (I used golden ones) and they loved the pickles in it! I'll have to ask my Filipino neighbor how authentic this is.
Omitted the liquid and IT WAS FABULOUS!! We loved it!
It is much better to steam it, that's what we do at home. The meat holds the added ingredients better. What's more, we put cooled embutido logs in the freezer and if it's tile to eat it, we cut them into One inch slices and fry/bake them.
* Percent Daily Values are based on a 2,000 calorie diet.
Embutido (Filipino Meatloaf)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 326
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