Meat loaf

Meat loaf is synonymous to embutido and hardinera in terms of ingredients and process. But there's a twist in this recipe. Try it and find out.

Ingredients:
1/2 kilo ground pork
1 can sliced pineapple
1 onion, chopped
1 small carrot, chopped
1 small singkamas (sweet yam), chopped
1 green bell pepper, chopped
2 Tbsp powdered milk
4 slices loaf bread
1 egg, slightly beaten
4 cloves garlic, minced
3 Tbsp soy sauce
1 tsp salt
1/4 tsp. pepper

Combine all ingredients except sliced pineapple. At the bottom of a 9"x5" pan, arrange pineapple slices. Pour meat mixture. Cover with wax paper or aluminum foil. Steam for 1 hour, then cool before serving with your favorite ketchup.

Hardinera (embutido)

In Quezon Province, they call this hardinera. In the Visayas, it is embutido. I got this recipe when I watched one of the episodes of Kapuso mo, Jessica Sojo, my favorite Saturday night show. I have cooked this recipe and my kids find it appetizing. I think by adding more pineapple chunks and its syrup will make it more flavorful. Just like embutido that is usually served during fiesta, you can prepare several hardineras for give aways. So try this out...

Ingredients

from: panlasangpinoy

1/2 kilo ground pork
1 cup carrots, cubed
1 cup pickles, cubed
1 cup luncheon meat. cubed
1 cup hotdog, cubed
1 cup pineapple chunks
1/2 cup liver spread
1 cup all purpose cream
1 cup cream of mushroom (powder)
1 tablespoon flour
3 large eggs
1 medium onion
3 cloves garlic
cooking oil for sauteeing
You will also need some llaneras (molders), aluminum foil and steamer

• Sautee the ground pork in onion and garlic.  Then add the liver spread. Set aside.

• In a mixing bowl, combine carrots, pickles, luncheon meat, hotdog, pineapple, all-purpose cream, cream of mushroom and pork mixture.

• Beat the eggs and add it to the mixture. Then add the flour and mix thoroughly.

• Put the mixture in a llanera, cover with aluminum foil then steam for 2 hours. Serve with hard boiled eggs. (Another variation is place uncooked egg and some pineapple chunks at the bottom of the llanera before putting the pork mixture.)