Everlasting is a Filipino style steamed meatloaf prepared with minced pork, cheese, chorizo, raisins, pickle relish, capsicum and eggs

Story says that this dish from Marikina was originally created out of left over ubiquitous type of menudo from carinderia where diners never choose as it was everywhere resulting to recycling it to become this wonderful dish. As time progressed it was prepared from fresh ingredients rather than leftovers. Everlasting, also known as the Marikina meatloaf is prepared with minced pork, Chorizo de Bilbao, capsicum, raisins, pickle relish, onions, and eggs steamed in a llanera, a type of oval aluminium mould popular in the Philippines.

The dish is popular especially during fiestas in Marikina and especially the Christmas season where it is prepared by most families during this occasion. It can be consumed as it is or like embutido you can slice it then pan fry them afterwards. Enjoy it with rice or palaman of your favourite bread. If you happen to visit Marikina there are many shops that sell this and the most popular one is Mama Ting’s but since I am 11 hours away via plane ride, I would rather prepare them at home for now.

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Everlasting 1


  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 45 mins
  • Yield: 4 Llaneras 1x
  • Category: Main Course
  • Cuisine: Filipino


Everlasting is a Filipino style steamed meatloaf prepared with minced pork, cheese, chorizo, raisins, pickle relish, capsicum and eggs


  • 650 g minced pork (15% fat)
  • 1 large chorizo, thinly sliced
  • 2 boiled eggs, cut in half
  • 1/2 cup grated quick melt cheese or processed cheese
  • 1/2 red capsicum, sliced
  • 1/4 cup raisins
  • 3 tbsp sweet pickle relish
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • 4 eggs, beaten
  • 6 cloves garlic, minced
  • 1 onion, finely chopped
  • salt
  • freshly ground black pepper
  • oil
  • margarine


  1. In a wok add oil then sauté garlic and onions.
  2. Add minced pork and chorizo then cook for 10 minutes.
  3. Add the red capsicum, tomato paste, soy sauce and pickle relish then simmer in low heat for 10 minutes.
  4. Mix in the raisins and cheese, season with salt and freshly ground black pepper, turn off heat then set it aside then let it cool.
  5. Mix in the eggs then set aside.
  6. Prepare four llaneras, generously grease insides with margarine. Place half and egg on each llanera then pour meat mixture into the mould. Cover llanera tightly with an aluminium foil.
  7. Place in a steamer then steam for an hour.



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