Hardinera is a Quezon style meatloaf dish that has been served on the Filipno table for generations. This has been also an all-time favorite during Christmas, Fiestas, and even on a simple family dinner night.
Ground pork is sautéed with garlic and onions, but what really makes it special is the add ons that sets it aside from embutido, an often “pinagkakamalanan”. Eggs, bell peppers and pineapple slices, how can it even go wrong? Check the recipe here!
Lucban Hardinera Ingredients:
- 1 lb pork, diced
- 2 tablespoons cooking oil
- 1 medium sized onion, diced
- 3 cloves garlic, minced
- ½ beef cube
- 1 cup water
- ½ cup tomato sauce
- ½ cup beef franks or hotdogs, diced
- ¼ cup sweet pickle relish
- ¼ cup raisins
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup pineapple chunks
- ¼ cup liver spread
- ¼ cup cheese, grated
- ½ cup bread crumbs
- ¼ cup roasted sweet pepper
- 2 pieces hard boiled eggs, sliced or wedged
- 2 pieces raw eggs
How To Cook Lucban Hardinera:
- In a cooking pot, sauté garlic and onions with cooking oil. Add in diced pork and cook for 3 to 5 minutes.
- Add in the beef cube, water, and tomato sauce then bring to a boil.
- Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
- In a large bowl, completely mix the cooked pork and all the other ingredients (except eggs and sweet pepper)
- Grease a llanera and arrange the sliced eggs and roasted sweet pepper.
- Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
- Add in the pork mixture in to the llanera until it occupies at least ¾ of the total volume.
- Cover the whole llanera with aluminum foil.
- Prepare steamer with 6 cups of water. Arrange the containers in the steamer and steam for 50 minutes.
- Transfer hardinera from llanera to plates to serve.
Image Credit: kawalingpinoy.com