Hardinera is a dish that we only eat at Christmas or town fiestas. It’s like a combination meatloaf and menudo, and somewhat the same as Everlasting – another type of Filipino Meatloaf prepared for Christmas.
They are usually sold in Llaneras for about a hundred to 200 pesos in markets. This is one of the dishes that is daunting for me since it involves an oven. Since it’s my birthday, I decided to try it in my slow cooker and it actually works!
You can actually steam this too. But I prefer the “baked” effect.
Don’t have a slow cooker yet? Read here why you should buy one! If you’re a working mom, this is perfect for you. You can set it up in the morning and come home to a wonderfully smelling home with your dinner already cooked!
Slow Cooked Hardinera
4 tbsp butter / margarine
4 pieces garlic, minced
1 big onion, diced
1/2 teaspoon pepper
1 kilo pork, sangkutsado with oil removed
1/4 kilo chicken liver, cooked and cubed
4 pieces hotdog, cubed
1 piece chorizo bilbao, diced
1 cup tomato sauce
1 cup grated cheese
1/2 cup raisins
2 cups pineapple tidbits
1 cup diced sweet pickles
2 cups broth
Knorr Chicken Cubes
1 cup breadcrumbs
1 cup Maya all-purpose flour
1 egg, hard-boiled
1 red bell pepper, cut into strips
2 pieces hotdog, sliced diagonally
Grease 2 loaf pans with oil. Set aside.
Heat butter then saute garlic and onions. Add all saute ingredients:
pepper, pork, chicken liver, hotdogs, chorizo, tomato sauce, cheese, raisins, pineapple, pickles, broth, and chicken cubes.
Bring to a boil then lower heat and simmer for 20 minutes. Add breadcrumbs and flour to thicken. Turn off fire.
On the baking pans, arrange slices of boiled egg, red bell pepper and hotdog. Beat the eggs separately then pour into each pan. Divide the cooked mixture into 2, then spread on prepared pans or llanerras.
Cook on slow cooker for 4 hours on high.
Cool then invert on a serving platter.
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