July 09, 2016
Dinner, Main Dish, Pork,
Vegetables, Carrot, Potatoes , Sunday Dinner, Oven Bake, Stove Top, Gluten-Free more
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"Pork Giniling is a quintessential Filipino dish. It is similar Latin American picadillos, except it uses ground pork. Pork Giniling Hardinera is a version of the popular Lucban fiesta favorite, Hardinera, except that this dish is made from pork giniling. A meatloaf, essentially!"
Add the oil to a large pan and heat over medium flame. When the oil is hot enough, add the garlic and sauté until light brown.
Add the onions and sauté until the texture becomes soft.
Add the ground pork and cook for 5 minutes, stirring to break up the meat.
Add the tomato sauce and water and bring to a boil. Simmer for 20 minutes.
Add the carrots and potatoes and stir until every ingredient is properly distributed. Return to a boil and simmer for 10 to 12 minutes.
Add the sugar, plus salt and ground black pepper to taste. Pour the mixture into a large mixing bowl.
Prepare individual baking dishes. In the Philippines, these are locally known as llanera. Lightly grease the baking dishes. Set aside.
Slice the hard-boiled eggs in half, lengthwise. Set aside.
Add the peas, bread crumbs, pineapple, cheese, pickle relish, raisins, and roasted peppers to the mixing bowl. Crack the raw eggs over the top. Mix well.
Pat the meat mixture into the baking dishes. Place half a hard-boiled egg in each dish, cut side up. Cover the llaneras (baking dishes) tightly with aluminum foil.
Boil 8 cups water in a steamer. Steam the llaneras for 30 minutes.
Remove from the steamer. Let cool for 1 to 2 hours.
Serve once at room temp, or refrigerate for 3 hours and serve chilled. Serve catsup as an accompaniment, if desired.
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