Hardinera Recipe (Jardinera)

Hardinera Final Recipe

Hardinera recipe, if we are going to simplify things, is made up of two major set of ingredients. The first one is the Beaten eggs (which are supposed to hold all of the cooked ingredients together and give it texture) and the second one is the Pork mixture.



For garnishing:


  1. In a sauce pan saute garlic and onion until fragrant.
  2. Add in the pork and chorizo.
  3. Stir cook for 1 to 2 minutes.
  4. Add in fish sauce and tomato paste.
  5. Stir cook for 2 to 3 minutes.
  6. Add enough water up to about 1 inch over the meat.
  7. Bring to a boil and simmer for 20 to 30 minutes or until the pork are tender.
  8. Add more water as necessary.
  9. Now continue to cook until all the liquid has evaporated and only an oily sauce remains. Stirring continuously to avoid burning.
  10. Remove from heat and mix in all the remaining ingredients. Season with salt and pepper to taste.
  11. Let cool down.
  12. Arrange slices of hard boiled eggs, pineapple, green and red pepper strips on the bottom of the mould or llanera.
  13. Pour over half of the beaten egg over the garnishing.
  14. Fill the Hardinera mixture into the mould or llanera.
  15. Press top to smoothen.
  16. Pour the remaining half of the beaten egg over the Hardinera mixture.
  17. Cover the mould or llanera with foil.
  18. Bake for 275ᵒF to 300ᵒF for 1 to 1 1/2 hours.
  19. If the hardinera is cooking to fast reduce the temperature.
  20. Alternately wrap the mould or llanera to seal with aluminium foil and steam for 1 to 1 1/2 hours.
  21. To serve run the handle of a spoon or fork along the sides of mould or llanera to loosen the hardinera.
  22. Invert onto a serving platter and tap mould or llanera lightly to release.
  23. Slice and serve with or without ketchup.


Keywords: Hardinera, Jardinera, Recipe ni Juan

Recipes in your Inbox

Subscribe to our mailing list and get hundreds of Recipes and updates to your inbox.

Thanks for Joining Recipe ni Juan

Something went wrong.

Join our list

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.