Embutido (Filipino Meatloaf) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 9, 2011
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.
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Photo by lynne

Cooking Level: Intermediate

Home Town: Santa Rosa City, Laguna, Philippines

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Reviewed: Jan. 22, 2011
Omitted the liquid and IT WAS FABULOUS!! We loved it!
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Photo by janaluwho

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA
Living In: Centerville, Ohio, USA

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Reviewed: Jul. 12, 2010
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.
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Photo by JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA
Living In: Parker, Colorado, USA


 
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