Hardinera (Lucban’s Meatloaf)


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

  • cooking oil (for sautéing and greasing)
  • banana leaves (for lining)

  1. Grease with oil the sides and bottom of individual llaneras or tin molds. Line the bottom with pre-cut banana leaves. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

  1. Serve along with choice of dip – catsup or sarsa (sweet liver sauce).
  2. The hardinera can last upto 7 days if kept refrigerated.