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Food and Recipe HARDINERA

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 23, 2015.


    1kl pork ****, diced

    2 hard-boiled eggs, peeled and cut into slices

    3 pineapple slices, halved

    1 medium red bell pepper, cored, seeded and chopped (set aside
    a few strips for garnish)

    1 medium carrot, peeled and chopped (set aside a small part to
    make carrot florets for garnish)

    1 tablespoon oil

    1 small onion, peeled and chopped

    2 cloves garlic, peeled and minced

    1 cup tomato sauce

    1 cup water

    salt and pepper to taste

    ½ cup green peas, thawed

    1 (12 ounces) can luncheon meat, diced

    ½ cup liver spread

    ¼ cup sweet pickle relish

    2 tablespoons raisins

    1 cup pineapple tidbits

    ½ cup bread crumbs

    4 eggs, well beaten

    Line sides and bottom of each llanera or baking dish with plastic film, leaving about ½-inch overhang on sides.

    Arrange boiled egg slices, pineapple slices, bell pepper strips and carrot florets on plastic-lined llaneras.
    Set aside.

    In a skillet over medium heat, heat oil. Add onions and garlic and cook until limp.

    Add pork and cook until lightly browned.

    Add tomato sauce and stir until combined.

    Add water and bring to a boil.

    Season with salt and pepper to taste.

    Lower heat, cover and cook for about 20 to 30 minutes or until meat is tender and sauce is completely absorbed.

    Add chopped bell peppers, carrots and green peas.
    Cook, stirring to combine, for about 1 to 2 minutes or until vegetables are heated through.
    Remove from pan and transfer to a large bowl to cool.

    In the bowl, add to pork mixture the luncheon meat, liver spread, pickle relish, pineapple tidbits, bread crumbs and raisins.
    Stir to mix well.

    Divide and pour half of the beaten eggs into each llanera molds over the garnishings.

    Spoon pork mixture into the molds.

    Pack the mixture well and smooth top.

    Divide and pour the remaining half of the egg mixture over the pork mixture, spreading across to fully cover the top.

    Cover each llanera tightly with aluminum foil and steam for about 30 to 40 minutes.

    Allow to cool in the refrigerator for about 1 hour.

    Invert Hardinera on a plate and peel plastic film.

    Cut into desired slices and serve.

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