HOW TO MAKE HARDINERA

HARDINERA INGREDIENTS AND PROCEDURES.

Ingredients:

3 tbsp oil

4 tbsp butter

1 pc. white onion, chopped

3 cloves garlic, chopped 

1 kilo pork tenderloin, diced into cubes 

1 tsp salt

1 tsp pepper

2 cups chicken broth 

1 cup tomato sauce

1 cup sweet pickles, diced 

1 cup canned spiced ham

¼ cup raisins

1 cup pineapple tidbits, drained

1 pc red bell pepper, diced 

1 small can liver spread 

½ - 1 cup Quezo de bola, grated

1 cup bread crumps

3 pcs eggs

Banana leaves, softened and cut according to the shape of llanera

For Garnish

2-3 pcs hard-boiled eggs, sliced

3-4 pcs pineapple slices 

1 small green bell pepper, cut into fine strips 

1 small red bell pepper, cut into fine strips

Procedure:

• Line the llanera with softened banana leaves. Brush the leaf with butter, set aside. 

• In a sauté pan, heat oil and sauté onions, let it caramelize and add the garlic. 

• Add the pork and sauté until it changes color. Season with salt and pepper. 

• Add tomato sauce, sauté for a 2 minutes then add chicken broth, let it simmer until the pork is tender and the sauce has been reduced.

• Remove from heat and let it cool and drain excess sauce.

• Arrange the slices of hard boiled eggs, pineapple slices, red and green bell pepper strips into the prepared llaneras.

• In a bowl, mix pickles, spiced ham, raisins, pineapples, diced red bell pepper, liver spread, quezo de bola and bread crumbs.

• Add pork mixture, mix all until combined. 

• Beat eggs and pour into the llaneras, dividing equally. 

• Spoon the pork mixture to the llanera, pressing top to smoothen.

• Cover the llanera with foil and steam in a large steamer for about 45 minutes or until firm. Let it cool before unmolding.

• When cooked, unmold the hardinera by running a knife to the sides of the llanera, invert it to a serving plate and remove the banana leaf. Serve.