Everlasting is a Filipino-style meatloaf made of ground pork, sausage, crushed pineapples, and cheese steamed in tin cans. It's a festive and tasty dish perfect for special occasions.
Prep Time10 mins
Cook Time50 mins
Servings: 12 Servings
- 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
Line each llanera with banana leaf and lightly brush with butter. Set aside.
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 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.
Calories: 432kcal | Carbohydrates: 18g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 193mg | Sodium: 385mg | Potassium: 547mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1434IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 2mg