Everlasting (Marikina Meatloaf)
Everlasting dish is a meatloaf which originated in Marikina. It is very similar to Hardinera or Jardinera of Quezon province. I think there is only a slight difference between the two dishes which composed of pork, veggies, cold cuts (hotdogs, sausage or ham) and eggs which is used as a binder and it is steamed in llaneras used in making leche flan or baking pans. The obvious difference between the two if you will check the ingredients is that everlasting dish contains tomato paste, generous amount of eggs and uses ground pork. While the hardinera usually contains sliced pork, pineapple tidbits, eggs and bread crumbs (or flour) and does not contain tomato paste.
The traditional way of cooking this dish is by steaming but if you have an oven, I think you can also bake it provided that you have to use the steam baking procedure or water bath method to keep it moist. I think this coming holiday season this can also a good addition to your Noche Buena dishes when you celebrate Christmas eve or New Years eve!
- 3 Tbsp. margarine
- 1 clove garlic, chopped
- ¾ cup tomato catsup
- ¼ cup tomato paste
- ¾ cup cheese, grated
- 10 to 12 pcs raw eggs
- 1 tsp. fine salt
- 1 kilo ground pork
- 1 pc chorizo de bilbao, diced
- ½ kilo hotdogs, chopped
- ½ cup pickle relish
- 2 pcs. red bell peppers, diced
- 3 pcs white onions, finely chopped
- 2 Tbsp. soy sauce
- ⅛ tsp. ground pepper (optional)
- 1 tsp. fine salt
- sliced the hard boiled eggs
- thin slices of the carrots
- In a bowl, combine the meat mixture ingredients; ground pork, chorizo de bilbao, hotdogs, pickle relish, bell peppers, onions, soy sauce, ground pepper and salt. Mix all the ingredients until it is well combined using your hands.
- In a large pan, heat the margarine and saute the garlic until fragrant. Add the meat mixture and saute. Stir cook until meat is slightly brown and have absorbed some of the liquid.
- Add in the tomato catsup and tomato paste and continue to stir to avoid the meat sticking on the bottom of the wok. Add in the grated cheese and continue to stir until the cheese is melted. Turn off heat and let it cool.
- Beat the eggs in a bowl and add the salt. Transfer the meat mixture in a big bowl and combine the beaten eggs. Mix all the ingredients until uniform in mixture.
- Prepare some llanera (aluminum pans for making leche flan) or baking pans and brush some softened margarine on the sides and bottom of the pans. Lay on the bottom of the pans the garnishing such as sliced hard boiled eggs and carrots.
- Pour the combined egg and meat mixture in individual baking pans and cover with cling wrap or aluminum foil. Put in a steamer and cook for about one hour in low heat. Insert toothpick in the center to check the doneness. Remove from the baking pans serve.