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Hardinera Recipe (Lucban Jardinera)
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Filipino meatloaf Recipe Hardinera (Lucban Jardinera)

Hardinera recipe, if we are going to simplify things, is made up of two major set of ingredients. The first one is the Beaten eggs (which are supposed to hold all of the cooked ingredients together and give it texture) and the second one is the Pork mixture.
Course Main Course
Cuisine Filipino
Keyword Meatloaf, Pork
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 370kcal
Author Joost Nusselder
Cost $4


  • ¼ kilo pork diced into small cubes
  • 340 gram can luncheon meat diced into small cubes
  • ½ small-sized chorizo diced into small cubes
  • 3 cloves garlic chopped
  • 1 small-sized onion chopped
  • 2 pcs sliced pineapple drained, diced into small cubes
  • ½ small green bell pepper roasted, diced
  • ½ small red bell pepper roasted, diced
  • ½ small-sized carrot diced into small cubes
  • 2 tbsp tomato paste
  • 2 tbsp sweet pickled relish
  • 50 grams raisins (sultanas and apricot raisins)
  • 1 small can liver spread
  • ½ cup grated cheddar cheese
  • 2 eggs beaten
  • ¼ cup cornstarch
  • ¼ cup fish sauce
  • salt and pepper
  • cooking oil

for garnishing:

  • 2 pcs sliced pineapple drained
  • ½ small green bell pepper roasted, cut into strips
  • ½ small red bell pepper roasted, cut into strips
  • ½ small-sized carrot sliced into florets
  • 1 hardboiled egg sliced or quartered
  • 1 egg beaten


  • In a sauce pan saute garlic and onion until fragrant.
  • Add in the pork and chorizo.
  • Stir cook for 1 to 2 minutes.
  • Add in fish sauce and tomato paste.
  • Stir cook for 2 to 3 minutes.
  • Add enough water up to about 1 inch over the meat.
  • Bring to a boil and simmer for 20 to 30 minutes or until the pork are tender.
  • Add more water as necessary.
  • Now continue to cook until all the liquid has evaporated and only an oily sauce remains. Stirring continuously to avoid burning.
  • Remove from heat and mix in all the remaining ingredients. Season with salt and pepper to taste.
  • Let cool down.
  • Arrange slices of hard boiled eggs, pineapple, green and red pepper strips on the bottom of the mould or llanera.
  • Pour over half of the beaten egg over the garnishing.
  • Fill the Hardinera mixture into the mould or llanera.
  • Press top to smoothen.
  • Pour the remaining half of the beaten egg over the Hardinera mixture.
  • Cover the mould or llanera with foil.
  • Bake for 275ᵒF to 300ᵒF for 1 to 1 1/2 hours.
  • If the hardinera is cooking to fast reduce the temperature.
  • Alternately wrap the mould or llanera to seal with aluminium foil and steam for 1 to 1 1/2 hours.
  • To serve run the handle of a spoon or fork along the sides of mould or llanera to loosen the hardinera.
  • Invert onto a serving platter and tap mould or llanera lightly to release.
  • Slice and serve with or without ketchup.


Calories: 370kcal