Hardinera (Jardinera) Recipe

Hardinera is a famous meatloaf dish that originated in Quezon Province. This is considered as a special dish and is often served only in special occasions such as town fiestas and other important gatherings. I really enjoy eating Hardinera (Jardinera) and I think that this meatloaf-kind-of variety is awesome. I think that my fondness of pork menudo is the reason. You see — this dish is like menudo encapsulated in a llanera and made even better.

Hardinera (Jardinera) Recipe

Some say that cost of ingredients and tedious preparation method were some of the reasons why this is not a common everyday dish; however, I believe that we can do something to ease the preparation part – this post and the accompanying video might come-in handy for everyone. As for the cost, there are several ways that we can do to control it. One way is to reuse the ingredients that we already have. You can make breadcrumbs out of leftover breads; use the unexpired cheese sitting in the fridge. Buying in bulk also saves you money. Who knows, maybe you can sell Hardinera to generate extra income. Can you suggest other ways to save money on ingredients?

There are some similar dishes that I tasted – they were good too. One is the Everlasting from Marikina. Instead of diced pork, ground meat is used instead. I also tried a good variation in Bauan, Batangas (which is my wife’s province, by the way).

Hardinera Recipe

If you were following this blog from the very start, you might remember our Pork Menudo post; that was the first ever post. I wrote about my obsession to that dish and even called it a necessity. Hardinera is not that different from Menudo, as far as I am concerned. If Menudo is a stock car, Hardinera is the modified version.

Try this Hardinera recipe and let me know what you think.

Hardinera (Jardinera) Recipe
 
Author: 
Nutrition Information
  • Serves: 3
  • Serving size: 3
    Prep time: 
    Cook time: 
    Total time: 
    Ingredients
    • 2 tablespoons cooking oil
    • 1 medium sized onion, diced
    • 3 cloves garlic, minced
    • 1 lb pork, diced
    • 1 cup water
    • 1/2 cup tomato sauce
    • 1/4 cup sweet pickle relish
    • 1/2 cup beef franks or hotdogs, diced
    • 1/4 cup raisins
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 beef cube
    • 1/2 cup pineapple chunks
    • 1/4 cup roasted sweet pepper
    • 1/4 cup liver spread
    • 1/4 cup cheese, grated
    • 1/2 cup bread crumbs
    • 2 pieces hard boiled eggs, sliced or wedged
    • 2 pieces raw eggs
    Instructions
    1. In a cooking pot, add cooking oil and sauté garlic and onions.
    2. Add the diced pork and cook for 3 to 5 minutes.
    3. Put-in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
    4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, beef franks, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.
    5. Mix all the ingredients until everything is well incorporated.
    6. Grease a llanera and arrange the sliced eggs and roasted sweet pepper.
    7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
    8. Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.
    9. Cover the whole llanera with aluminum foil.
    10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.
    11. Remove the steamed mixture from the llanera and transfer to a serving plate.
    12. Serve either hot or cold. Share and enjoy!

     

    Watch the cooking video:



    Comments

    1. Shienna says:

      This is a famous dish during fiestas in Luisiana,Laguna and Lucban Quezon.It always has a space on the table.We usually hire someone to cook them for us.It is very delish! I would like to try this recipe.As far as I can remember they use mushroom soup (powdered ones) to make the sauce thicken a bit.

    2. hi, i’ve been watching “panlasang pinoy” since august and quite got interested since then, thanks for sharing us ur recipes. my hubby n 2 kids love ur recipes it suits their taste.
      my birthday is coming this nov. n planning to make hardinera, can i substitute chicken breast instead of pork? thank u n more power!!!

    3. mamagph says:

      Try doing it from scratch… roast sweet bell peppers over low fire just like what you do to eggplants for Tortang Talong… once roasted, put inside a container and cover with plastic wrap. Set aside for a while… the accumulated moisture will make peeling of the roasted skin easier… I’ve done this method ever since for recipes requiring roasted peppers and I can say its aroma is much better than canned ones… Hope this helps.

    4. Sir Lito, huwag nyo pong isipin yun. Ang mahalaga ay napapakinabanggan natin itong ating munting proyekto. Good luck po sa bago ninyong trabaho.

    5. Thank you for the new recipes ..i will try hardinera soon.

    6. magkano naman presyo kung ibebenta?

    7. Marissa says:

      This is my first time to hear about this recipe “Hardinera”, and when i watch it i was really impressed, i will surely try this and make the family experience the taste of this special recipe. Thank you.

    8. Lianne Generoso-Villaran says:

      I tasted hardinera during the Pahiyas Festival last year. My mother so loved it she made her own experiments. Her finished product actually tasted more like glorified embotido but very tasty nonetheless. I will certainly try your recipe for our fiesta next month. Thanks for the post!

    9. Rowie Porteous says:

      This is my first time to hear of Hardinera and boy, it looks so yummy, can’t wait to try it.

    10. this is a real challenge. i can’t believe this wasn’t featured on TV before. this dish is awesome!

    11. like the stuffing of galantina!



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