Asian Pork Meatloaf
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I made this Asian Pork Meatloaf because when I asked my husband to pick up pork belly from the Asian grocery, he misunderstood and came home with ground pork instead. I stared at the meat purchase and in a snap of my fingers, had this bright idea to make a huge meatloaf with Asian flavors. Hey, when life gives you ground pork, deal with it. Sometimes, the best dishes happen from a wrong purchase.
I had seen Asian gourmet guru Ming Tsai on television cook an Asian meatloaf a while ago, but could not remember all the ingredients he used. Instead, I quickly scanned my pantry essentials and decided to just use whatever I had on hand. A quick mix and blending and the ground pork took on a life of its own. The Japanese panko bread crumbs add some kind of magic in this meat loaf. It acts as a good binder and gives an interesting texture to the cooked entree.
When the meat loaf cooked, I sliced and served the moist, pleasant pieces. The family grabbed all the slices and we ate these with boiled rice, the way most Filipino meals are enjoyed. Too bad there were hardly any leftovers ~ I would have loved to make some meatloaf in Filipino Pan de Sal sandwiches or even added it to soup stock . This gives me another reason to make more of this amazing Asian Meatloaf again for the next busy weeknight. After all, this dish can be done in a snap.
Asian Pork Meatloaf
- Large Loaf Pan
- 1 pound Ground pork
- 3/4 cup Panko bread crumbs Japanese style bread crumbs
- 1 whole medium-sized white or yellow onion chopped
- 2 cloves garlic peeled, minced
- 1/2 teaspoon minced fresh ginger
- 2 stalks scallion whites; reserve greens for garnish
- 2 Tablespoons hoisin sauce
- 2 Tablespoons xiao xing rice wine
- 2 Tablespoons soy sauce
- 2 whole eggs
- 1/2 teaspoon salt
- 1 teaspoon black pepper powder
- 1/8 teaspoon sesame oil
- for serving :steamed rice
- In a large bowl, combine the ground pork, onions, scallions, garlic, ginger, hoisin sauce, soy sauce, rice wine, eggs, Panko bread crumbs, sesame oil, salt and pepper. Blend it together well.
- Place the ground pork mixture into a pre-greased loaf pan measuring about 9 inches x 5 inches. Cover with foil.
- Bake in a preheated oven of 350 F degrees for 50 minutes. When done, uncover and allow to cool for a few minutes. Turn the meatloaf over on a serving platter. Garnish with remaining chopped scallion greens. Serve warm with steamed rice.
- Cook’s comments: Panko bread crumbs are Japanese bread crumbs which can be found in Asian markets or major supermarkets by the ethnic ingredients. If not available, use regular bread crumbs and the results are just as good.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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Funny pork belly does not sound like ground pork 🙂
Anyways, love this recipe, good with either bread or rice
Thanks, Raymund! Ang sarap talaga nito! Glad you came by 🙂
I am looking at th ingredients and with hoisin sauce, ginger, garlic. . . yes it will taste wonderful! Thank you, Elizabeth for sharing this recipe. 🙂
Thanks, Chef Ray. This was indeed delish and I’ve made it several times since ~ kept forgetting to take photos for the blog because it got eaten so fast.
This looks delicious! My hisband loves pork so i need to make this for him.
Thanks Jersey Girl! This is so simple yet quite extraordinary. Enjoy 🙂
Growing up I really disliked meatloaf. And then I started eating Indian and SE Asian ones and realized YUM. This one looks awesome too! Thanks
Thanks, Laura! This was easy to assemble because I had all the ingredients in the pantry. I think that’s the secret to good dishes ~ just make do with what you have, the simpler the better 🙂
This is a nice recipe, but having made the famous Filipino “Embutido” which as you know has whole eggs and whole hotdogs enclosed inside, I can never go back. LOL. Great Blog.
Thanks, Frank! This was a take from what I saw Chef Ming Tsai make on his tv show and it was a good version. Agree with you, nothing like our good old Filipino embutido and in case you want to see how I did that one, here’s a link to a previous blog post. Thanks for the kind words! https://thequirinokitchen.com/2012/08/the-asian-grandmothers-cookbook-embutido-filipino-meatloaf/
Thanks, Frank. Glad you came by. Embutido is always a classic favorite 🙂