Everlasting made of ground pork, hotdogs, pineapple tidbits, and cheese. Delicious as it is festive, this Marikina-style steamed meatloaf is perfect for fiestas, holidays, and special occasions.
If you’re looking for an easy Noche Buena dish that’s sure to impress, Marikina’s everlasting is your answer. This Filipino-style steamed meatloaf is simple to make yet turns out so festive and full-on flavor. You’d be the hostess with the mostest with hardly any effort!
Difference between Marikina everlasting and Lucban hardinera
Although these two regional delicacies share mostly similar ingredients and are both traditionally steamed in oval-shaped tin molds (llaneras), there a few differences that make each one truly special.
- Hardinera-a Lucban, Quezon specialty made of diced pork. Pork roast is cut into large chunks and simmered in ketchup and seasonings until tender. The meat is then chopped into pieces, and briefly cooked with luncheon meat, bell peppers, pineapple tidbits, sweet pickle relish, raisins, and cheese. The mixture is transferred in llaneras, covered with beaten eggs, and then steamed with boiled egg and vegetable garnishings.
- Everlasting-this Marikina meatloaf is made of ground pork. The meat is cooked in tomato sauce along with sliced hotdogs, crushed pineapple, sweet pickle relish, bell peppers, carrots, raisins, and cheese. After cooling, beaten eggs are stirred in as binder, and the mixture is then steamed in llaneras with boiled egg and vegetable garnishings.
- Not a fan of pork? Substitute with ground beef or chicken.
- I used hotdogs in the recipe, but Chorizo de Bilbao, ham, or luncheon meat are also great ways to extend the dish and add a smoky flavor.
- When cooking the meat, simmer until the sauce is absorbed and the mixture is mostly dry as the excess moisture will keep the meatloaf from setting well.
- Cool the cooked pork mixture completely before adding the beaten eggs lest they cook in the residual heat.
- To easily release the steamed loaves, line the llaneras with banana leaves and brush with butter.
- Pack the pork mixture well in the molds to help set and hold together.
- While everlasting is traditionally steamed in tin molds, you can also use any heat-proof ramekins or casserole dish.
This Filipino meatloaf in can is usually served for fiestas and holidays, but there’s no reason why you shouldn’t enjoy it for everyday family dinners, too. Not only is it easy to make, but it’s also freezer-friendly.
Prepare a batch or two and transfer into airtight containers or wrap tightly with foil and place in resealable bags. Freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight and enjoy cold or steam for a few minutes until internal temperature reads 165 F.
- 2 tablespoons canola oil
- 3 hot dogs, sliced thinly
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 1/2 pounds ground pork
- salt and pepper to taste
- 1 large carrot, peeled and finely chopped
- 1/2 red bell pepper, seeded, cored, and finely chopped
- 1/2 green bell pepper, seeded, cored, and finely chopped
- 1 cup tomato sauce
- 1/2 cup water
- 1 cup crushed pineapple, drained
- 1/4 cup sweet pickle relish
- 2 tablespoons raisins
- 1 cup shredded cheese
- 6 large eggs, well beaten
- 2 hardboiled eggs, peeled and halved lengthwise
- 2 pineapple rings, halved
- bell pepper strips
- carrot florets
- In a wide pan over medium heat, heat oil. Add hotdogs and cook for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add ground pork and cook, breaking apart with the back of the spoon, for about 3 to 5 minutes or until it begins to lose its pink.
- Add carrots and bell peppers and continue to cook, stirring regularly, until meat is lightly browned.
- Season with salt and pepper to taste
- Add tomato sauce and water. Bring to a simmer.
- Add hotdogs, crushed pineapples, sweet pickle relish, and raisins. Continue to cook until liquid is mostly absorbed.
- Add cheese and stir just until melted.
- Remove from heat and allow to cool completely.
- Add beaten eggs and stir until well-combined.
- Brush the bottom and sides of three llaneras with softened butter. Line each with banana leaf cut in oval shape large enough to cover the bottom of the molds. and lightly brush with butter.
- Decorate the prepared llaneras with boiled egg slices, pineapple slices, bell pepper strips, and carrot florets on top of the banana leaves.
- Spoon pork mixture into the molds. Pack the mixture well and smooth top. Cover each llanera tightly with aluminum foil.
- Steam for about 1 hour to 1 1/2 hours minutes or until the meat mixture is set.
- Remove from heat and let stand for about 3 to 5 minutes.
- Invert meatloaf on a serving platter and peel banana leaf. Cut into desired slices and serve with ketchup.