Hardinera is a Lucban province specialty. The locals say it is something that you shouldn’t miss whenever you visit their place.
True enough, nothing can beat authentic delicacies that came directly from where they originated. But there is also another kind of special about making homemade versions of them. Like how Filipinos came up with a homemade recipe for making your very own hardinera. So you don’t have to worry about not going to Lucban to try this yummy dish. Instead, work on your cooking skills by making it by yourself.
This dish is often mistaken as embutido. Because they have many characteristics that make both of them similar to each other. Similarities aside, what makes hardinera a hardinera and embutido an embutido? Let me tell you how to differentiate them from each other.
Hardinera vs Embutido (not a face-off)
Identifying the shape is the easiest way to tell which is which. For our star hardinera, it is shaped similarly to a leche flan. Since they both use the same mold which is called llanera. However, we normally shape embutido in oval or oblong. That way, each piece looks like a circle when cut.
The cooking technique
In terms of cooking methods, they are both finalized by the process of steaming. So how different are they? I would say a lot. Embutido gets steamed directly the moment all ingredients are mixed together. Hardinera is cooked before it gets steamed. Afterwards, it gets stir-fried in a pan, like how we make menudo. Then after that will it only be transferred in a llanera to get steamed.
Ingredients and Substitute
I used ground pork for this recipe. It will be the base and main ingredient. For those who do not eat pork, you may opt to use other meat products like beef or chicken. But take note that there may be changes in taste.
Onion and garlic are essential ingredients. They give the dish a very delicious taste and aroma. Like how salt and pepper add to the savory taste. And of course ketchup too. Yum!
Any type of cooking oil will do. Use the typical canola oil or healthier options like olive oil.
There will be a lot of flavors in the dish. The ones responsible for the amazing medley of flavors will be the crushed pineapple, raisins, carrots, red bell pepper, and pickle relish.
To make it creamy and a lot more tasty, we’ll be adding in some shredded cheese.
We will be needing 2 kinds of eggs for the recipe. First, hard-boiled eggs used as a topping. Second, raw eggs that will help keep all the ingredients intact and follow the shape of the llanera.
Making your own Hardinera
Put a pan over medium heat, then add cooking oil. Saute the garlic and onion until they turn soft and translucent.
Add in the ground pork and continue to cook until it turns brown in color.
Put in an amount of ketchup and then season with salt and pepper. Transfer in a bowl after cooking.
Combine the carrots, red bell pepper, crushed pineapple, pickle relish, raisins, lightly beaten egg, and grated cheese to the cooked mixture. Mix everything well.
Grease your mold (or llanera) with oil. Place halves of hard-boiled eggs and strips of red bell pepper for each mold.
Pour the meat mixture for about ¾ of the container. Cover them with aluminum foil and steam for 30 minutes.
Use a knife to cut the sides of the cooked hardinera. Transfer to a plate by turning the mold upside down. Serve and enjoy with servings of rice.
- 500 g ground pork
- 1 small onion chopped
- 3 cloves garlic minced
- salt and pepper to taste
- 1 tbsp cooking oil
- ½ cup crushed pineapple
- 1 medium carrots small diced
- 1 small red bell peppers small diced
- ½ cup raisins
- ¼ cup pickle relish
- 1 cup shredded cheese
- 3 raw eggs
- 2 hard boiled eggs
- In a pan over medium heat, add the cooking oil. Saute the garlic and onion until soft and translucent.
- Add the ground pork and continue to cook until no longer pink.
- Add the ketchup then season with salt and pepper. Transfer the mixture in a bowl.
- Put the carrots, red bell pepper, crushed pineapple, pickle relish, raisins, lighly beaten egg and grated cheese. Mix until well combined.
- Grease the mold or lyanera with oil. Place halved hard-boiled eggs and strips of red bell pepper.
- Pour the meat mixture up to ¾ full. Cover with aluminum foil. Steam for 30 minutes.
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