Hardinera (Quezon Province Meatloaf)

I was browsing the net for yummy food recipes when I stumbled upon this Hardinera, a famous meatloaf dish from the Quezon province. According to panlasangpinoy.com, hardinera is not that different from pork menudo. But I think the final product looks the same as the embutido. Hmmm, looks really yummy yummy that I'm so excited to share this special dish recipe, the Hardinera (Quezon Province Meatloaf) from panlasangpinoy.com.

Watch Hardinera cooking video below:

Ingredients:
2 tablespoons cooking oil
1 medium sized onion, diced
3 cloves garlic, minced
1 lb pork, diced
1 cup water
1/2 cup tomato sauce
1/4 cup sweet pickle relish
1/2 cup beef franks or hotdogs, diced
1/4 cup raisins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 beef cube
1/2 cup pineapple chunks
1/4 cup roasted sweet pepper
1/4 cup liver spread
1/4 cup cheese, grated
1/2 cup bread crumbs
2 pieces hard boiled eggs, sliced or wedged
2 pieces raw eggs

For those who can't understand the Hardinera cooking video (it's said in Filipino) yet so eager to try this recipe, you may refer to the cooking steps below:

In a cooking pot, add cooking oil and sauté garlic and onions.

Add the diced pork and cook for 3 to 5 minutes.

Put-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 mixing bowl, combine the cooked pork, salt, ground black pepper, beef franks, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.

Mix all the ingredients until everything is well incorporated.

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.

Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.

Cover the whole llanera with aluminum foil.

Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.

Remove the steamed mixture from the llanera and transfer to a serving plate.

Serve either hot or cold.

Image credit: panlasangpinoy.com

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Christmas Dishes | How To Make Filipino-style Embutido

I love embutido very much. One best way to serve embutido is on Christmas eve during the noche buena. So here's a quick and easy guide to make a delicious mouth-watering Filipino-style embutido.

Ingredients:

• 2 lbs ground pork
• 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
• 3 pcs hard boiled eggs, sliced
• 1/2 cup sweet pickle relish
• 1/2 cup tomato sauce
• 2 pcs raw eggs
• 2 cups cheddar cheese, grated
• 1 cup red bell pepper, minced
• 1 cup green bell pepper, minced
• 1 1/2 cup raisins
• 1 cup carrots, minced
• 1 cup onion, minced
• salt and pepper
• 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)

Here's the video of How To Make Filipino-style Embutido:

Cooking Procedures:

1. Place the ground pork in a large container.
2. Add the bread crumbs, then break the raw eggs and add it in. Mix well.
3. Put in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix the ingredients thoroughly.
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced Vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
7. Roll the foil to form a cylinder locking the sausage and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let it cook for 1 hour.
9. Set aside and let cool.
10. Place inside the refrigerator to chill.
11. Slice and serve.

Enjoy a yummy noche buena!

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