Hardinera is a popular dish in Quezon. It’s very similar to meatloaf and Embotido only it is made up of chunks of pork instead of ground pork. It is cooked in aluminum molds or llaneras then just like the meatloaf or embotido, you can either bake or steam it until it becomes firm.
Hardinera (Pork Meatloaf)
- 1/4 kilo pork, cut into cubes
- 1/2 cup tomato sauce
- 3 cloves garlic, minced
- 1 onion, chopped
- 200 grams sausages, cut into cubes
- 1/2 cup pineapple chunks
- 1 small size carrot, cut into cubes
- 2 tablespoons sweet pickle relish
- 1/4 cup raisins
- 2 eggs, beaten
- 1/2 cup pork broth
- 2 tablespoons cooking oil
- salt and pepper to taste
- 1 small red bell pepper, cut into diced(optional)
- 1/4 cup liver spread(optional)
- 1/4 cup grated cheddar cheese(optional)
- 1/2 cup bread crumbs(optional)
- 1. In a casserole, heat oil then saute garlic, onion and pork for 3-5 minutes.
- 2. Add pork broth and tomato sauce then stir and simmer for 20 minutes or until tender and the liquid is absorb and sizzle. Remove from heat and set aside.
- In a bowl, combine cooked pork and the rest of the ingredients. Mix until well combined.
- 1. In a glass or grease aluminum molds, put the mixture and spread evenly.
- 2. Cover with aluminum foil then steam or bake for at least 45 minutes or until firm.
- 3. Remove the molds then transfer to serving plate. Serve hot.
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