Lucban Hardinera is a type of steamed dish made out of pork, hotdogs, pineapple, peppers, raisins, eggs and pickles, it closely resembles embutido but instead of ground pork hardinera used chopped pork pieces.
- 500 g pork shoulder, sliced into small cubes
- 3 pcs hotdog, sliced into small cubes
- 1 small size chorizo de bilbao, sliced into small cubes
- 1 234 g pineapple slices
- 1/2 cup raisins
- 1 small can liver spread
- 1/2 cup grated cheddar cheese
- 2 pcs hardboiled eggs, quartered
- 3 eggs, beaten
- 1/2 yellow capsicum (bell pepper), diced
- 1/2 red capsicum (bell pepper), diced
- 2 tbsp tomato paste
- 1/3 cup sweet pickle relish
- 1 cups breadcrumbs
- 6 cloves garlic, minced
- 1 white onion, finely chopped
- freshly ground black pepper
- In a wok sauté garlic and onions.
- Add pork and chorizo and cook for 3 minutes.
- Add tomato paste and salt then cook for 3 more minutes while continuously stirring.
- Add a small amount of water then then cook in low heat covered for 20 minutes or until meat is tender. Add water occasionally if needed to prevent from drying out.
- Add the hotdog, capsicums and raisins then cook for 2 more minutes while continuously stirring.
- Reserve 3 slices of pineapple then slice the remaining into cubes.
- Place meat mixture in a large container together with cubed pineapples, liver spread, cheddar cheese, pickle relish and breadcrumbs.
- Prepare a greased mould by placing pineapples and quartered eggs on top.
- Add half of the meat mixture then half of the beaten eggs, press the mixture gently to the bottom of the mould.
- Add the remaining meat mixture then the remaining beaten eggs on top, gently press it again to the bottom of the mould.
- Cover the mould with aluminium foil then place in a prepared steamer and cook for 2 hours.
- Remove from steamer and let it cool for 5 minutes before removing it from the mould. Serve with ketchup.