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.
- 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
- 3 pineapple slices
- 1 small red bell pepper, cut into strips
- 1 small green bell pepper, cut into strips
- 2 hard-boiled eggs sliced
- 2 to 3 large-sized llanera
- Aluminum foil
- Banana leaves, softened and cut according to the shape of llanera
In a pot, heat cooking oil. Sauté garlic and onions.
Add the diced pork and cook for 3 to 5 minutes or it turns light brown.
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.
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.
Mix all the ingredients until everything is well incorporated.
Line the llanera with banana leaves then grease with some butter. Arrange the sliced eggs, bell pepper strips, and pineapple slices.
Pour some of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
Scoop the pork mixture into the llanera until it occupies at least 3/4 of the total volume.
Cover the whole llanera with aluminum foil. (Repeat steps 6-9 for the remaining mixture/ingredients).
Arrange the llanera in the steamer and steam for 50 minutes.
Remove the steamed mixture from the llanera and transfer it to a serving plate.
Serve either cold or hot. Enjoy your hardinera!
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