Hardinera

Hardinera is a festive and delicious addition to any holiday meal! This Lucban delicacy is made with a mixture of braised pork, vegetables, pineapple, and eggs and steamed to perfection for a hearty and tasty dish that’s sure to be a crowd favorite.

Embutido has always been my Filipino meatloaf of choice for every get-together, but after trying hardinera for the first time last weekend, I will certainly be switching to this Lucban’s specialty for our Christmas feast this year. And if you’d like to level up your menu easily, try this Marikina everlasting!

Hardinera vs Embutido

Although both are steamed and share a few similar ingredients, hardinera is a whole different beast from the classic embutido.

• While embudito uses ground meat and is steamed raw, Lucban’s meatloaf is made of diced pork which is precooked Menudo-style in tomato sauce before steaming to set.
• The chopped pork mixture is packed and steamed in llanera molds instead of rolling into logs with aluminum foil.
• Instead of wrapping the meat mixture around the various fillings in embutido, the pork loaf is adorned with hard-boiled eggs, pineapples, carrots, and bell peppers for a festive look.

Ingredient notes

This steamed meat loaf has a unique yet nonetheless delicious myriad of flavors. A festive mix of diced pork, luncheon meat, ketchup, sweet pickles, bell peppers, cheese, raisins, and pineapple tidbits, it’s the perfect balance of savory and sweet that will have your guests coming back for more!

I like to use pork shoulder/butt or kasim as it’s meaty with a good layering of fat for juiciness and flavo. Diced luncheon meat is also added to extend servings, but you can also use ham, hot dogs, or bacon.

How to make Lucban Hardinera

Don’t let the three step cooking deter you! This meatloaf is worth the work! Check out the brief overview below before heading to the recipe card to help make the process seamless.

Cooking the pork

Combine pork, sliced onions, crushed garlic, ketchup, and tomato paste in a large pot. Season with salt and add enough water to cover. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer until meat is fork tender but not falling apart.

Cooking the meat mixture

1. Cut the meat into uniform sizes to ensure even cooking.
2. Saute onions and garlic in a wide pan until softened.  Add the remaining tomato ketchup and tomato paste. Simmer until the sauce is absorbed and the mixture is mostly dry. Too much liquid will keep the meatloaf from setting well.
3. Add luncheon meat, pineapple, bell peppers, pickle relish, raisins, and cheese. Stir to evenly distribute.
4. Remove from heat and transfer to a bowl. Let cool completely before adding the beaten eggs, lest they cook and curdle in the residual heat.

Steaming the pork loaf

1. For easy removal of steamed pork loaves, grease the bottom and sides of the tin molds with softened butter. Line the bottom with a banana leaf and lightly brush with additional butter. Arrange the garnishes on top of the banana leaf. You can use boiled egg slices, pineapple slices, bell pepper strips, raisins, and carrot florets.
2. Pour beaten eggs on the garnishes before packing in the pork mixture, and then pour the remaining beaten eggs over the whole mixture as well to help the loaf set and hold together.
3. Cover each llanera tightly with aluminum foil to keep the condensation from dripping on the meat. Steam until the meat mixture is set and a thermometer inserted in the center reads 160 F.
4. Let stand for about 8 to 10 minutes before inverting on a plate and slicing for the loaf to set and the juices to redistribute. Or refrigerate until completely cold before serving.

How to store and serve

• Lucban hardinera is traditionally served for fiestas, holidays, and other special occasions. It can be enjoyed hot or cold.
• Keep in the tin or transfer to a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.