Lucban’s meat loaf (hardinera) recipe

Here’s a different kind recipe for meat loaf that I would like to share with you, usually meat loaves have ground meat as base, now there’s a kind of meat loaf from Lucban that instead uses diced pork. They call it “hardinera,” it’s unique in other ways as well. For one thing it is cooked in a llanera, an oval pan commonly used for leche flan. For another, it is not baked in an oven, but instead steamed.

What also makes it different is the garnishing of hard-boiled eggs, bell pepper strips and pineapple slices that go into the bottom of the pan. When inverted onto a serving platter, these garnishing forms a colorful topping. The beaten raw eggs poured into the llanera form a coating that gives the “hardinera” the look of aspic.


¼ cooking oil, divided

1 onion, chopped

2-3 cloves garlic, chopped

1 kilo pork kasim, diced into cubes

1 tbsp. salt

½ tsp. pepper

1-2 pork broth

1 c tomato sauce

1 c finely diced sweet mixed pickles or pickle relish

½ diced frankfurters

1/3 raisins

1 c canned pineapple tidbits, drained and diced

1 small can red pimiento, drained and diced

1 85-g can liver spread (1/3 c )

½ grated Cheddar cheese

1 c bread crumbs2 hard-boiled eggs, sliced

3-4 canned pineapple slices, each cut into 3-4 pieces

1 small green bell pepper, cut into fine strips

1 small re bell pepper, cut into fine strips

3 uncooked eggs


Grease 3-4 small llaneras and line with banana leaves or with nonstick baking paper. Set aside.

Heat 2 tbsp oil in a large pan and sauté onions and garlic about one minute (do not let garlic burn). Heat remaining 2 tbsp oil and add pork. Season with salt and pepper and stir-cook pork until brown.

Pour in pork broth and tomato sauce and simmer until pork is tender, about 15-20 minutes. Remove from heat and let cool.

Meanwhile, mix together pickles, frankfurters, raisins, pineapple tidbits, red pimiento, liver spread, cheddar cheese and bread crumbs. Add the cooked pork. Do not include the sauce in which it was cooked. Mix until well combined.

Arrange slices of hard boiled eggs, pineapple, and green and red pepper strips on the bottom of the prepared llaneras. Beat the 3 eggs and pour into llaneras, dividing equally. Spoon the pork mixture equally among the llaneras, pressing top to smoothen.

Cover tops of llaneras with foil and steam in a large steamer for about 45 minutes or until firm. If the four llaneras do not fit into the steamer, cook them in batches (two at a time).

To serve, run a spatula or the dull edge of a knife along the sides of llaneras to loosen the “hardinera.” Invert onto a serving platter and tap llaneras lightly to release the “hardinera.” Remove llaneras and peel off banana or baking paper before serving.

To serve Lucban “hardinera” for your breakfast don’t forget to get your coffee makers ‘cause this recipe is best served with your favorite freshly brewed coffee! ^_^

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