A festival of flavors and colors, this Hardinera recipe with its mix of meaty, mildly sweet and savory flavors will surely have you wanting for more!
- 2 tablespoons oil
- 1 medium onion -chopped
- 2 cloves garlic -minced
- 1 kilogram pork butt (kasim) - cut into cubes
- 1 piece chorizo -cut into small cubes
- ¼ cup tomato paste (70g)
- 1 ½ cup water
- ground pepper
- 1 big carrots -diced
- 1 big green or red bell pepper -diced
- ½ cup pineapple tidbits
- 2 tablespoons pickle relish
- ¼ cup raisins
- ½ cup grated cheese
- 1 cup Vienna sausage - cut into ½ inch pieces
- 2 cups breadcrumbs
- 4 medium eggs -beaten
For the decorations
- 2 pieces pineapple rings
- 1 small carrots - cut into flowers
- 2 pieces hard-boiled eggs -cut into halves
- 1 small green bell pepper -cut into rings
- ¼ cup raisins
Saute onion and garlic in oil in a deep pan or pot over medium heat. Add pork and chorizo cubes and cook until meat turns opaque and slightly browned.
Add tomato paste and water. Season with salt and pepper and bring to a simmer. Cover the pot with the lid and lower the heat to low. Cook for 30-40 minutes or until meat is tender.
Remove the cover and continue to simmer until liquids are reduced significantly into a very thick sauce. Add diced carrots, bell pepper, raisins, relish and pineapple tidbits. Continue to cook until sauce is almost gone. Add grated cheese and sausages and mix until the sauce dries out.
Turn off the heat and let the meat cool down. make sure it is no longer hot. Add the breadcrumbs and beaten eggs to the meat. Mix well.
Grease the inside of the mold or llanera with oil or butter. Line the bottom banana leaf or wax paper. Decorate the bottom and sides as you like. Fill the llanera/mold with the mixture making sure to cover all the crevices and gaps are filled.
Cover the llanera/mold with aluminum foil and place it on the top tray of a steamer. Steam for 30 minutes or until set. Let it cool down for some minutes. Place the mold/llanera top-side down on a serving plate and lift to release the Hardinera from the mold.
- Hadinera can be served warm or cold. You can make them ahead of time and serve cold or warm it in the microwave or re-steam.
- This recipe is good for making two (2) llanera or 1 big pan dish.
Calories: 496kcal | Carbohydrates: 37g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 186mg | Sodium: 781mg | Potassium: 736mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1535IU | Vitamin C: 14.7mg | Calcium: 149mg | Iron: 4.3mg