Hardinera

Ingredients:
6 pcs eggs
3 cloves garlic, minced
1 pc large onion, chopped
200 g cheesedog, sliced
3/4 kg ground pork (kasim)
1 pc medium carrot, diced (reserve some to make into flowerettes)
1 can (234 g) pineapple tidbits, drained (reserve some for garnish)
1 pc large red bell pepper, diced (reserve some slices for garnish)
200 g taro (gabi), coarsely grated
1 pouch (250 g) tomato sauce
3/4 cup pickle relish
1/4 cup raisins
1 stalk celery, diced
1 can (85 g) liver spread
1/2 cup grated cheddar cheese
1 1/2 cups bread crumbs
banana leaves


Directions:
1. Boil 2 eggs until hard cooked. Cut into wedges. Beat 3 eggs and set aside.
2. Saute garlic, onion and cheesedog for 2 minutes. Remove from flame.
3. Combine with 1 tbsp iodized fine salt (or 3 tbsp iodized rock salt), 1/2 tsp pepper, beaten eggs and remaining ingredients. Mix well.
4. Grease the llanera and lien with banana leaves, cut to fit the size of llanera.Garnish bottom with slices of cooked eggs, carrot, pineapple and bell pepper. Beat remaining egg. Divide into llanera and fill llanera with meat mixture until 3/4 full.Cover and steam for 1 hour. Cool for 15 minutes.

Makes 5 llaneras.
High in Vitamin A - for good eyesight.
Use disposable tin foil pans or llanear. Cover with foil and wrap usingcolored cellophane. This dish can be stored in the refrigerator for up to 5 days.


Source: Del Monte Kitchenomics