Hardinera is a popular meatloaf dish that originated in Lucban, Quezon Province. This dish is quite unique because it uses diced pork instead of ground pork and cooked in an oval pan commonly used for leche flan . Another thing is it is not baked in an oven, like most meat loaves and is steamed. The Hardinera may be similar to the embutido though. There is garnishing of hard-boiled eggs and bell pepper strips and pineapple slices placed in the bottom of the pan. After cooking and cooling , the pan is inverted onto a serving platter forming a colorful topping.
The Hardinera is a special dish often served during town fiestas in the month of May. Lucban is known to prepare Hardinera for their fiestas. Here is a recipe shared by the Maya Kitchen to make your get-togethers quite special.
4 tablespoons margarine or butter
4 segments garlic, minced
1 piece large onion, diced
½ teaspoon pepper
1 kilo pork, boiled and cubed
¼ kilo chicken liver, cooked and cubed
4 pieces hotdog, cubed
1 piece chorizo de bilbao , cubed
1 cup tomato sauce
1 cup grated cheese
½ cup raisins
2 cups drained pineapple tidbits
1 cup diced sweet pickles
2 cups broth
1 cup breadcrumbs
1 cup MAYA All-Purpose Flour
1 piece hard-boiled egg, sliced
1 piece medium red bell pepper, cut into strips
1. Line six leche flan molders with banana leaves or foil. Set aside.
2. Heat butter in a saucepan then sauté garlic and onions. Add pepper, pork, chicken liver, hotdogs, chorizo, tomato sauce, cheese, raisins, pineapple, pickles and broth.
3. Bring to a boil and lower heat and simmer for 20 minutes. Add breadcrumbs and flour to thicken. Remove from fire.
4. In prepared molders arrange decoratively at the bottom of the pan the sliced egg and bell pepper.
5. Divide the cooked mixture into s prepared pans/molders.
6. Cover with aluminum or banana leaves then bake in a preheated 375ºF/191°C or steam for 30 to 40 minutes.
7. Cool then invert on a serving platter.
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