Filipino Whole30 Eats: Embotido

Haven’t done one of these in a while, but I’m currently on another Whole30, so I thought this would be a good time to post another recipe. Embotido is a classic Filipino holiday season dish (I made a batch for a family get-together this past Christmas), but you can enjoy it any time of the year.

Translations
Embotido (Ehm-boh-tee-doh): Filipino meatloaf dish, usually made from ground pork

Ingredients

• 1 lb. ground pork
• 1 oz. chopped prosciutto
• 2 small eggs, beaten
• 2 tablespoons raisins
• 1/2 small onion, chopped fine
• 1 small apple, chopped fine
• 1 tablespoon tomato paste
• 1 1/2 tablespoons dijon mustard
• 1 tablespoon coconut aminos (soy sauce substitute)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

For the gravy:

• 1/2 cup chicken stock
• 1 tablespoon tapioca starch

Substitutions: I’ve used other sausage-type meats, such as chopped chicken apple sausage or Andouille sausages as extenders instead of prosciutto. You can also work in other veggies such chopped carrots and diced bell peppers, as well as slices of hard-boiled egg, into the mixture.

Instructions

1. Pre-heat your oven to 350 degrees. Mix all ingredients (except those for the gravy) in a large bowl. Mix thoroughly but do not overwork the meat.
2. Divide the meat mixture into two. Place one portion on a 12 x 12 inch square of aluminum foil. Roll the meat like you would a burrito. Cinch the ends to make sure the meat is sealed in the aluminum tube. Place the tube on a roasting pan or a wire rack with a baking sheet under it.
3. Do the same with the remaining half of the meat mixture. Place the pan in the oven and bake for 1 hour.
4. Remove from oven. Let sit for about 20 minutes, then unwrap from the foil. Be sure to save the drippings!
5. Optional: To make for a crispy exterior and for added flavor, you can fry the rolls in ghee to brown all sides. So good!
6. Cut into slices and serve.

Making the gravy:

1. While the embotido is sitting, pour the drippings into a small sauce pan. Add the chicken stock and tapioca starch. Cook on low-medium heat while continuously stirring, until the gravy is a thick consistency.

Makes about 4 servings. These freeze well, so I tend to double the portions and stock up. Or triple them and bring the extras to family gatherings where they disappear in an instant.

How this is Whole30

There may be as many variations of embotido as there are Filipino cooks, but most of them include non-Whole30 ingredients such as bread crumbs, corn starch, cheese, catsup, pickle relish, sauces and seasonings, and minced processed meats such as ham, hotdogs, Vienna sausage, and chorizo. This recipe avoids all those and uses all compliant ingredients and substitutes, such as chopped apple for pickle relish, tomato paste for catsup, coconut aminos for soy sauce or Worcestershire sauce, and prosciutto for noncompliant processed meats.

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