1 tbsp oil
2 cloves garlic, minced
1 onion, finely chopped
500g pork mince
2 chorizo (1 cut in cubes and the other cut diagonally, set aside)
40g tomato paste
1 carrot, cut in small cubes
1 red pepper, cut in small cubes
50g grean peas
150g grated cheese (mild cheddar is ok)
2 eggs, beaten
50g tapioca powder or cornflour
salt and pepper, to taste
30g raisins (optional)
2 hard boiled eggs, sliced (optional)
pineapple slices (optional)
Heat oil in a deep pan over medium heat.
Add cubed chorizo and lightly fry for 30 seconds. Add the mince pork and cook until meat is browned.
Add tomato paste and water. Mix. Season with salt and pepper. Cover and simmer until meat is tender. About 30 minutes or until sauce is reduced.
Add carrots and bell pepper. If using raisins, add these as well.
Continue cooking until sauce is almost dry. Add grated cheese and garden peas; cook until the sauce has dried out. Heat off. Cool the mixture down.
While waiting for the pork mixture to cool down, prepare the llanera and steamer.
Grease the llanera with melted butter or oil. Line it with chorizo slices, hard boiled egg slices and if using, pineapple slices.
When the pork mixture has cooled down, add beaten eggs and tapioca powder or cornflour and mix well.
Fill the llanera with the pork mixture to the top. Cover with aluminium foil making sure there are openings.
Place llanera on the steamer and steam for about 30-35 minutes or until mixture has set. Remove from steamer and place on a cooling rack until it has cooled down.
Prepare a dish and turn the llanera upside down and release the Hardinera from the mould.
This recipe originated from Lucban, Quezon. It is similar to the embutido but cooked in a llanera (oval shaped pan).