Pork giniling hardinera is a version of the popular Lucban fiesta favorite hardinera, except that this dish is made from pork giniling. The traditional hardinera makes use of cubed pork similar to menudo. This is categorized as a meatloaf and I must say that this is the second best Filipino meatloaf that I had next to embutido.
It is easy to make pork giniling hardinera. The first thing that you will need to do is to make pork giniling. The recipe link is included in the recipe below. Note that you can add the green peas as you cook the giniling; it can also be added later on along with the other ingredients. Once the pork giniling is done, let it cool down to a temperature that you can handle before mixing it with the rest of the ingredients.
We will need to arrange the pork giniling hardinera mixture in a container and cover it before steaming. I am using llanera as the container. This is also known as leche flan mold. I cover it with foil so that to trap the steam inside while preventing water from the steamer to drip into it.
I personally like pork giniling hardinera served chilled. I eat this with tasty bread. There are times when I like it warm.If this is the case, it is perfect with white rice with some ketchup as a condiment. How do you like yours?
This is ideal for special occasions and for regular days, as well. I recommend making it in batches to save time and effort. Simply freeze the rest in the freezer. You can keep it there for up to 2 weeks. You can thaw these a few hours before the meal. It is a perfect dish for lunch that you can bring to school or at work. It is also meant for sharing.
Give this Pork Giniling Hardinera Recipe a try today. Send us your feedback by commenting below. Enjoy!
- 1 entire serving pork giniling (see recipe here)
- ½ cup green peas
- ½ cup bread crumbs
- 3 boiled eggs
- 2 raw eggs
- ½ cup chopped pineapple
- ½ cup shredded cheddar cheese
- ¼ cup sweet pickle relish
- ¼ cup raisins
- ¼ cup roasted red bell pepper
- Slice the boiled eggs in half, lengthwise. Set aside.
- Combine all the ingredients in a mixing bowl. Crack the raw eggs and add to the bowl. Mix well.
- Arrange the mixture including the sliced boiled eggs in oval containers. These are locally known as llanera. Cover the llanera with aluminum foil.
- Boil 8 cups water in a steamer. Using the steamer, steam the llaneras with pork giniling hardinera for 30 minutes.
- Remove from the steamer.Let it cool for 1 to 2 hours.
- Serve after cooling down or refrigerate for 3 hours and serve chilled.
- Share and enjoy!