The tediousness of the preparation makes Hardinera a kind of dish that will usually be whipped up during special occasions such as fiestas and celebrations.
Ingredients
1 pc egg, hard boiled
2 1/2 Tbsp oil, for sautéing
2 tsp garlic, crushed
1/3 cup onion, chopped
500 g pork, ground
200 g cheesedog, sliced
2 tsp salt
1/2 tsp pepper
2 pc egg, beaten
2/3 cup carrot
1 1/4 pouch Pineapple Tidbits (115g), drained, reserve some for garnish
1/3 cup bell pepper, red, diced but reserve some slices for garnish
1 1/4 cup gabi, coarsely grated
1 pouch Original Style Tomato Sauce (250g) 1/3 cup pickle relish
3 3/4 cup raisins
2 1/2 Tbsp liver spread
1/3 cup cheddar cheese, grated
1 cup breadcrumbs
banana leaves, cut to fit the size of llanera (mold)
1 pc egg, beaten
Preparation
1. Cut hard boiled egg into wedges.
2. Sauté garlic, onion, ground pork, and cheesedog for 2 minutes. Remove from flame. Combine
with salt, pepper, beaten egg and remaining ingredients. Mix well.
3. Grease the llanera and line with banana leaves cut to fit the size of llanera. Garnish bottom
with slices of cooked eggs, carrot, pineapple, and bell pepper. Pour the beaten egg into the
bottom of the llanera. Pour meat mixture. Cover and steam for 1 hour. Cool for 15 minutes.
Slice and serve.
