Name: Filipino Embutido
Yield: 8–12 servings
Ingredients: 12 large eggs; 2 tablespoons plus 1½ teaspoons Diamond Crystal or 4½ teaspoons Morton kosher salt; plus more; 8 garlic cloves, finely chopped; 1 cup grated Parmesan; 1 cup panko (Japanese breadcrumbs); ¾ cup (1½ sticks) unsalted butter, room temperature; ½ cup chopped bread-and-butter pickles; ½ cup coarsely chopped pitted green olives; ½ cup raisins; ¼ cup distilled white vinegar; 4½ teaspoons hot smoked Spanish paprika; 4½ teaspoons paprika; 2 teaspoons freshly ground black pepper; 3 pounds ground pork; Nonstick vegetable oil spray; ¼ cup ketchup; 2 teaspoons Worcestershire sauce

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Alex Lau

Embutido is often called Filipino meatloaf—this recipe from chef Angela Dimayuga's Filipino-American Christmas menu uses ground pork. Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead. You can find all of her recipes here.

Recipe notes