Hardenira

HARDINERA

Hardinera is a famous meatloaf dish that originated in Quezon Province. This is considered as a special dish and is often served only in special occasions such as town fiestas and other important gatherings. I really enjoy eating Hardinera (Jardinera) and I think that this meatloaf-kind-of variety is awesome. I think that my fondness of pork menudo is the reason. You see — this dish is like menudo encapsulated in a llanera and made even better.

Some say that cost of ingredients and tedious preparation method were some of the reasons why this is not a common everyday dish; however, I believe that we can do something to ease in preparing with this kind of dish. As for the cost, there are several ways that we can do to control it. One way is to reuse the ingredients that we already have. You can make breadcrumbs out of leftover breads; use the unexpired cheese sitting in the fridge. Buying in bulk also saves you money. Who knows, maybe you can sell Hardinera to generate extra income.

Hardinera is usually eaten with steaming hot rice at a home dinner or seen as a dish in fiestas. Wherever you want to have it, you can start making your own Hardinera with this simple and easy recipe. Try it now!

Ingredients:

• 3 tbsps oil

• 4 tbsps butter

• 1 pc white onion, chopped

• 3 cloves garlic, chopped

• 1 kilo pork tenderloin, diced into cubes

• 1 tsp salt

• 1 tsp pepper

• 2 cups chicken broth

• 1 cup tomato sauce

• 1 cup sweet pickles, diced

• 1 cup canned spiced ham

• ¼ cup raisins

• 1 cup pineapple tidbits, drained

• 1 pc red bell pepper, diced

• 1 small can liver spread

• ½ – 1 cup Quezo de Bola, grated

• 1 cup bread crumbs

• 3 pcs eggs

• Banana leaves, softened and cut according to the shape of

Hardinera (Llanera) For garnish:

• 2-3 pcs hard-boiled eggs, sliced

• 3-4 pcs pineapple slices

• 1 small green bell pepper, cut into fine strips

• 1 small red bell pepper, cut into fine strips

Cooking Instructions:

1. Line the llanera with softened banana leaves. Brush the leaf with butter, set aside.

2. In a pan, heat oil and sauté onions, let it caramelize and add the garlic.

3. Add the pork and sauté until it changes color. Season with salt and pepper. 4. Add tomato sauce, sauté for two minutes then add chicken broth, let it simmer until the pork is tender and the sauce has been reduced. 5. Remove from heat and let it cool then drain excess sauce. 6. Arrange the slices of hard-boiled eggs, pineapple slices, red and green bell pepper strips into the prepared llaneras.

By: Eufemio Sapdo jr.