Hardinera

Hardinera is a festive and delicious addition to any holiday meal! This Lucban delicacy is made with a mixture of braised pork, vegetables, pineapple, and eggs and steamed to perfection for a hearty and tasty dish that's sure to be a crowd favorite.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

2 lb whole pork butt, cut into four parts
1 onion, peeled and sliced
6 clove garlic, peeled and crushed
2 cup tomato ketchup
2 tbsp tomato paste
0 salt
0 water
2 tbsp canola oil
1 small onion, peeled and chopped
2 clove garlic, peeled and minced
1 large red bell pepper, cored, seeded and chopped
1 cup luncheon meat, diced
1 cup pineapple tidbits
1 cup cheese, shredded
0.25 cup sweet pickle relish
2 tbsp raisins
1 tsp sugar
0 butter, softened
4 egg well beaten

Instructions

Rinse pork and Drain it well.
In a deep pot, combine pork, sliced onions, crushed garlic, 1 cup of the ketchup, 1 tablespoon of the tomato paste, 1 teaspoon salt, and enough water to cover. Stir to distribute.
Bring it to a boil. skimming off foam that floats on top. Lower heat, cover, and cook for about 1 to 1 ½ hours or until meat is fork-tender.
Remove pork from the pot and allow to cool to touch. Cut into small cubes.
Put large pan - medium heat and warm up some oil. Add onions and garlic and Cook it until softened.
Add the remaining 1 cup tomato ketchup and 1 tablespoon tomato paste. Stir and simmer for 1 minute or until heated through.
Add pork, luncheon meat, bell peppers, sweet relish, cheese, pineapple tidbits, raisins, sugar, and salt to taste.
Add about ½ cup water and Keep cooking until the sauce is mostly absorbed.
Transfer mixture to a large bowl and allow to cool completely.
Brush the bottom and sides of three llaneras with softened butter. Line each with banana leaf cut in oval shape large enough to cover the bottom of the molds. and lightly brush with butter.
Arrange boiled egg slices, pineapple slices, bell pepper strips, and carrot florets on top of the banana leaves.
Divide and pour half of the beaten eggs into each llanera molds over the garnishings.
Spoon pork mixture into the molds. Pack the mixture well and smooth top.
Divide and pour the remaining half of the egg mixture over the pork mixture, spreading across to fully cover the top.
Cover each llanera tightly with aluminum foil. Steam for about 30 to 40 minutes or until the meat mixture is set.
Serve while hot or cold.
Simmer until the sauce is absorbed and the mixture is mostly dry. Too much liquid will keep the meatloaf from setting well.
Remove from heat and Transfer it to a bowl. Let it cool down completely before adding the beaten eggs, lest they cook and curdle in the residual heat.
Let stand for about 8 to 10 minutes to allow the juices to redistribute, then invert to a serving platter. Or refrigerate until completely cold before serving.
This recipe makes 3 llaneras at four servings each.