Hey there! I’m glad you’re here. Our recipe for today is very interesting. I’m talking about one of the most protected treasures of Marikina City, the Marikina-Style Meatloaf or the Everlasting. You might be thinking, “Why is it named like that?” Well, it is said that the dish is called “Everlasting” because it’s always present during family gatherings and special occasions. Moreover, it’s also known for its long shelf life, making it earn the meaning behind its iconic name.
This delicious dish is famously known for its appearance. Traditionally, the Everlasting is served in a container called “llanera”. These are the ones used on iconic dishes such as the Leche Flan. The dish is also sometimes called the “Hardinera”. Traditionally, it is made with pork, hard-boiled eggs, carrot, bell pepper, raisins, pickles, tomatoes, onions, and the signature Chorizo de Bilbao Sausages. The flavor combination of all these ingredients is heavenly which is the main reason why it’s traditionally served during special occasions.
The Hardinera is also popular in the province of Quezon where they also made their very own version of the dish. The Everlasting is a dish that is well-loved by Filipinos, adding it to your personal menu is definitely a huge upgrade!
Marikina Everlasting/Hardinera Recipe
All of the ingredients we’ll need for this recipe can be easily found in your local markets and grocery stores. Oh, and while the cooking procedure may be somehow complicated, you just have to be patient and I’m sure you’ll do great! Are you all set? Then, let’s go!
The ingredients we’ll need are ground pork, hotdogs, onion, garlic, red bell pepper, carrot, crushed pineapple, sweet pickle relish, raisins, shredded cheese, eggs, canola oil, tomato sauce, salt, pepper, and seasoning. For the toppings, we’ll need boiled eggs, hotdog strips, red bell pepper strips, and pineapple slices.
To begin, let’s first prepare the main ingredients. In a heated pan, pour a generous amount of canola oil and then cook the hotdogs for about 1 minute until it becomes lightly browned. After that, set the hotdogs aside then add the ground pork and cook for 3 to 5 minutes until it loses its pink color. You can now add the onions and garlic and keep on sauteing them until evenly cooked. After a while, proceed on adding the bell pepper and carrots to begin their cooking process. Finally, season the mixture with salt, pepper, and seasoning and keep on sauteing them all together until the meat becomes lightly browned.
Next up, simply add the tomato sauce and water then let it simmer to further cook the meat. You can now add crushed pineapples, sweet pickle relish, hotdogs, and raisins to elevate the flavors of our Hardinera. Continue cooking until most of the liquid gets absorbed by the mixture. Lastly, to add the final touches, add the grated cheese and keep on stirring until it becomes melted. Now, you can turn off the flame and set the mixture aside to let it completely cool.
Alright! Now we’re going to prepare the llaneras. To do that, simply brush the bottom and sides of the llanera with softened butter. Then, line each one of them with an oval-shaped banana leaf. Make sure that the cut is big enough to cover the bottom of the molds, okay? Finally, brush a light layer of softened butter on the banana leaves.
Now that we’ve successfully prepared the Hardinera mixture as well as the llaneras, it’s time to put it all together! First off, we’ll be adding the toppings! Oh, you might be thinking, “Why are the toppings added first?” Well, that’s because we will turn the llaneras upside-down at the end of our cooking process. Alright, decorate the prepared llaneras with pineapple slices, boiled egg slices, red bell pepper strips, hotdogs, and carrot florets on top of the banana leaves.
To finalize our Hardinera mixture, beat about 6 pcs of medium eggs and incorporate them all into the mixture. Make sure to keep on stirring until well-combined. You can now proceed with packing the llaneras with the Hardinera mixture. Make sure to smooth the top and cover it with aluminum foil. We’re almost there! To start the final cooking procedure, arrange the llaneras in a steamer and let it cook for about 1 to 1 and a half hours until the meat mixture is completely set. After that, you can now remove the llaneras from the steamer and let it cool for about 3 to 5 minutes.
Finally, invert the llanera, remove the banana leaf, and cut the Hardinera into bite sizes for best results! Make sure to serve with freshly cooked white rice and add some ketchup for the perfect dipping sauce! All done!
Congratulations! You have successfully completed a difficult recipe on your own. The cooking procedure is somehow complicated but don’t worry, everything will be worth it once your newfound recipe becomes a blockbuster dish for everyone you love!
- 2 tablespoons canola oil
- 3 hot dogs, sliced thinly
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- ½ kilo of ground pork
- 1 tsp. Salt, seasoning and pepper
- 1 large carrot, peeled and finely chopped
- 1 pc. red bell pepper, seeded, cored, and finely chopped
- 1 cup tomato sauce
- ½ cup water
- 1 cup crushed pineapple, drained
- ¼ cup sweet pickle relish
- ¼ cup raisins
- 1 cup shredded cheese
- 6 large eggs, well beaten
- For toppings
- 2 boiled egg
- Hotdog strip
- Red bell pepper strip
- Pineapple Slice
- In a wide pan over medium heat, heat oil. Add hotdogs and cook for about 1 minute or until lightly browned. Remove from the pan and set aside.
- Add ground pork and cook, for about 3 to 5 minutes or until it begins to lose its pink.
- Add onions and garlic and cook until softened.
- Add carrots and bell peppers and continue to cook.
- Add seasoning, salt and pepper to taste and stir regularly, until meat is lightly browned.
- Add tomato sauce and water. Bring to a simmer.
- Add crushed pineapples, sweet pickle relish, hotdog and raisins. Continue to cook until liquid is mostly absorbed.
- Add cheese and stir just until melted.
- Remove from heat and allow cooling completely.
- Brush the bottom and sides of 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.
- Decorate the prepared llaneras with boiled egg slices, pineapple slices, bell pepper strips, hotdog and carrot florets on top of the banana leaves.
- Beat the 6 pcs. Eggs.
- Add beaten eggs and stir until well-combined.
- Pack the mixture well and smooth top. Cover each llanera tightly with aluminum foil.
- Steam for about 1 hour to 1½ hours minutes or until the meat mixture is set.
- Remove from heat and let stand for about 3 to 5 minutes.
- Invert meatloaf on a serving platter and peel banana leaf. Cut into desired slices and serve with ketchup.