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!
Pork Giniling Hardinera Recipe
Ingredients
- 1 entire serving pork giniling see recipe here
- 1/2 cup green peas
- 1/2 cup bread crumbs
- 3 boiled eggs
- 2 raw eggs
- 1/2 cup chopped pineapple
- 1/2 cup shredded cheddar cheese
- 1/4 cup sweet pickle relish
- 1/4 cup raisins
- 1/4 cup roasted red bell pepper
Instructions
- 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!
Nutrition
Medard says
June 27, 2016 at 1:06 amHello. Do u happen to have a you tube of making the hardinera?
Thanks. Medard.
Vanjo Merano says
July 30, 2016 at 3:29 pmHere is the recipe link for the traditional hardinera. There is a cooking video below the post.
Res says
June 27, 2016 at 4:00 pmMaari po ba gumamit ng beef or chicken aside from pork giniling? Thanks
Vanjo Merano says
July 30, 2016 at 3:31 pmOpo, maaari rin kayong gumamit ng beef or chicken, even a combination of these ingredients will work too.
Marilou says
August 6, 2016 at 2:15 amI wanna try this pork giniling hardinera recipe but im just wandering if i can bake it instead of steaming it like what im doing with my embutido? Will that be ok too. Im planning to serve it in our forthcoming party. I believe it is easier to do than making embutido
Vanjo Merano says
August 6, 2016 at 9:59 pmThis recipe is meant for steaming as it is the nature of the hardinera dish. However, you can still bake it like meatloaf as long as you transfer it to an oven-safe container. You can bake it in 350F for 40 to 50 minutes. Cover it for the first 30 minutes with foil.
Berna says
February 4, 2017 at 1:21 pmYour hardinera looks soo perfect! I tried the tradional hardinera many times pero madalas ndedeform sya. Madami nman akong nilalagay na butter sa bottom ng llanera pero pag tinanggal ko na nahahati sya at naiiwan yong bottom part still sticking to the llanera. Ano po ba ang technique para hindi sya dumikit? Thank you!