Also known as “Lucban meatloaf”, hardinera is definitely a must-try recipe! This is a famous dish from Quezon province and is usually served on special occasions like fiestas, weddings, and holidays.
Ingredients:
- 1/2 kg pork, diced
- 1/2 cup hotdogs diced
- 1 medium-sized onion, diced
- 3 cloves garlic, minced
- 1/4 cup sweet pickle relish
- 1/2 cup pineapple tidbits
- 1/4 cup raisins
- 1/2 beef cube
- 1/4 cup liver spread
- 1/4 cup cheese, grated
- 1/2 cup bread crumbs
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 raw eggs, beaten
- 1/2 cup tomato sauce
- 1 cup water
- 2 tbsp cooking oil
For garnish:
- 3 pineapple slices
- 1 small red bell pepper, cut into strips
- 1 small green bell pepper, cut into strips
- 2 hard-boiled eggs sliced
Materials needed:
- 2 to 3 large-sized llanera
- Aluminum foil
- Banana leaves, softened and cut according to the shape of llanera
Cooking Instructions:
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In a pot, heat cooking oil. Sauté garlic and onions.
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Add the diced pork and cook for 3 to 5 minutes or it turns light brown.
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Add the water, tomato sauce, and beef cube then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
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In a large mixing bowl, combine the cooked pork, salt, ground black pepper, hotdogs, bread crumbs, liver spread, sweet pickle relish, pineapple tidbits, raisins, and cheese.
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Mix all the ingredients until everything is well incorporated.
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Line the llanera with banana leaves then grease with some butter. Arrange the sliced eggs, bell pepper strips, and pineapple slices.
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Pour some of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
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Scoop the pork mixture into the llanera until it occupies at least 3/4 of the total volume.
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Cover the whole llanera with aluminum foil. (Repeat steps 6-9 for the remaining mixture/ingredients).
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Arrange the llanera in the steamer and steam for 50 minutes.
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Remove the steamed mixture from the llanera and transfer it to a serving plate.
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Serve either cold or hot. Enjoy your hardinera!
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