Hardinera (Lucban’s Meatloaf)
INGREDIENTS:
For the hardinera meatloaf
- 1 ½ lbs. pork kasim or pigi (pork shoulder or butt part), sliced into 1-inch cubes
- 6 strips bologna, salami or any smoked ham, finely diced
- 6 pcs. chicken hotdog or frankfurter, finely diced
- ¾ cup cheddar cheese, finely diced
- ¾ cup bread crumbs or panko
- 1 cup liver spread or paté
- 1 ½ cups frozen mixed vegetables (combination of corns, green peas and finely diced carrots)
- ½ cup minced celery leaves
- 1 ¼ cups tomato sauce
- ½ cup water
- 3 tbsps. patis (fish sauce)
- 5 cloves garlic, minced
- 1 large white onion, finely chopped
- ½ cup sweet pickle relish
- a handful of raisins
- ¾ cup pineapple tidbits
- ¾ cup large red bell pepper, deseeded and finely chopped
- 5 raw whole eggs, beaten
- salt and pepper to taste
For the garnish and decoration
- 6-8 pcs. pineapple round slices
- 2-3 hardboiled eggs, peeled and sliced
- several strips of red bell pepper
- 1 small carrot, peeled and sliced into florets
- ¼ cup minced parsley
- a handful of celery of leaves
Other
- cooking oil (for sautéing and greasing)
- banana leaves (for lining)
PROCEDURE:
- Grease with oil the sides and bottom of individual llaneras or tin molds. Line the bottom with pre-cut banana leaves. Set aside.
- Heat oil in a large pan over medium heat. Sauté the garlic and onion until translucent and very fragrant. Add pork and fish sauce. Cook until the pork turns light brown in color.
- Stir in the tomato sauce until evenly distributed. Gradually pour the water and bring to a simmer. Cover the pan and cook for about 30 minutes or just enough until the meat is tender and the liquid is reduced into thick sauce.
- Add the bell peppers, mixed vegetables and celery. Cook for about 2 minutes while stirring to evenly distribute the ingredients. Season with salt and pepper. Remove from heat and transfer in a large mixing bowl. Allow to cool.
- When the pork mixture has already cool down, add the bread crumbs, ham, hotdog, liver spread, pineapple tidbits, pickle relish and raisins. Stir well to incorporate all the ingredients.
- Meanwhile, arrange the round pineapple slices, hardboiled eggs, carrot florets and strips of red bell pepper in individual llaneras. Pour about 2 to 3 tablespoons of beaten egg over the garnishing. Make sure the eggs are well distributed.
- Spoon the pork mixture in each tin molds. Press the mixture to level the surface. Pour the top with another 2 to 3 tablespoons of beaten egg to cover the pork mixture. Cover the llanera with aluminum foil. Repeat the process until the rest of the mixture is used up.
- Bring the water in the base pot of the steamer or double boiler into a steady simmer. Arrange the filled llanera on the steamer and steam for 45 to 60 minutes. Remove from heat and allow to completely cool.
- Run a knife around the edge of hardinera to loosen it from the mold. Carefully invert the mold on a serving platter to transfer the content. Garnish with minced parsley and the remaining celery leaves. Serve warm or cold. Enjoy!
**Makes 6 to 8 llaneras
TIPS FROM ENZ:
- Serve along with choice of dip – catsup or sarsa (sweet liver sauce).
- The hardinera can last upto 7 days if kept refrigerated.