Lucban Hardinera Special

Christmas Hardinera, Lucban Hardinera Special
Lucban Hardinera Special is what I call my colorfull version of the hardinera a kind of meat loaf of Southern Tagalog, Lucban Quezon in particular. It is as popular with Lucban's Pansit Habhab. Hardinera is made up of diced meat, luncheon meat and other ingredients that are usually found in embutido. In addition other garnishing are also added to enhance the flavour and visual presentation like hard-boiled eggs, bell pepper strips, carrots and pineapple. These garnishing are placed at the bottom of the llanera an aluminium oval pan commonly used as mold for leche plan and other Pinoy sweets and native delicacies. When the cooked hardinera is served it is inverted onto a serving platter and these garnishing form a colorful topping. Beaten egg is used as a binder to hold together the ingredients, it is poured into the llanera to hold the garnishing in place it is also mixed with the meatloaf ingredients to hold them together. Hardinera is usually served only during fiestas and special occasions including Christmas.

Christmas Hardinera

My version uses diced pork and diced luncheon meat and other ingredients that I usually used on my embutido recipes. To enhance the flavours I added Spanish chorizo and roasted bell peppers. For garnishing I also included sliced pineapples. Hardinera usually use leche plan llaneras and steamed cooked. On my version I went to the non-conventional method. For the mold I used a full size glass loaf pan and instead of steaming I baked it. Using a glass mold is helpful since the actual appearance of the garnishing is visible through the glass. I though baking the hardinera will have the same result with steaming as long as the right oven temperature is maintained. When steaming the hardinera the mixture in the llanera has to be wrapped sealed with aluminium foil to ensure that no liquid and steam are absorbed by the mixture, in effect all that is utilized is the heat from the steam to cook the hardinera. To achieve the same cooking effect I baked it for about 1 to 1 1/2 hours which is about the same with steaming at 275ᵒF to 300ᵒF. Here is the recipe of my Christmas Hardinera, Lucban Hardinera Special.

Lucban Hardinera Special


1/4 kilo pork, diced into small cubes
1 340 gram can luncheon meat, diced into small cubes
1/2 small size chorizo, diced into small cubes
1-4 clove garlic, chopped
1 small size onion, chopped
2 pieces sliced pineapple, drained, diced into small cubes
1/2 small green bell pepper, roasted, diced
1/2 small red bell pepper, roasted, diced
1/2 small size carrot, diced into small cubes
2 tbsp. tomato paste
2 tbsp. sweet pickled relish
50 grams raisins (sultanas and apricot raisins)
1 small can liver spread
1/2 cup grated cheddar cheese
2 eggs, beaten
1/4 cup cornstarch
1/4 cup fish sauce
salt and pepper
cooking oil

Christmas Hardinera - Ingredients

For garnishing:
2 pieces sliced pineapple, drained
1/2 small green bell pepper, roasted, cut into strips
1/2 small red bell pepper, roasted, cut into strips
1/2 small size carrot, sliced into florets
1 hardboiled egg, sliced or quartered
1 egg, beaten

Cooking procedure:

Lucban Hardinera Special - Cooking Procedure

In a sauce pan saute garlic and onion until fragrant. Add in the pork and chorizo, stir cook for 1 to 2 minutes. Add in fish sauce and tomato paste stir cook for 2 to 3 minutes. Add enough water up to about 1 inch over the meat. Bring to a boil and simmer for 20 to 30 minutes or until the pork are tender. Add more water as necessary. Now continue to cook until all the liquid has evaporated and only an oily sauce remains, stirring continuously to avoid burning. Remove from heat and mix in all the remaining ingredients, season with salt and pepper to taste, mix and blend well. Let cool down.

Christmas Hardinera - Granishing

Arrange slices of hard boiled eggs, pineapple, green and red pepper strips on the bottom of the mould/llanera pour over half of the beaten egg over the garnishing. Put the hardinera mixture into the mould/llanera, press top to smoothen. Pour the remaining half of the beaten egg over the hardinera mixture. Cover the mould/llanera with foil and bake for 275ᵒF to 300ᵒF for 1 to 1 1/2 hours, if the hardinera is cooking to fast reduce the temperature. Alternately wrap the mould/llanera to seal with aluminium foil and steam for 1 to 1 1/2 hours.

To serve run the handle of a spoon or fork along the sides of mould/llanera to loosen the hardinera, invert onto a serving platter and tap mould/llanera lightly to release. Slice and serve with or without ketchup.

See other Meatloaf, Embutido and Relleno recipe:

Cheesy Baked Embutido 
Special Embutido 
Chicken Embutido 
Baked Embutido 
Marikina Everlasting Special, Christmas Everlasting 
Meatloaf, Christmas Meatloaf 
Chicken Meatloaf 
Chicken Relleno Rolls 
Rellenong Manok, Chicken Relleno 


  1. Ang Sarap naman nito my friend. Noon ko pa gustong gumawa ng ganito kaya lang naduduwag ako...hehehehe. Ang dami kasing sahog eh. Good job. Lagi akong bumibisita dito sa blog mo. More power...

    Dennis (

  2. Hi Dennis,
    Salamat sa pagbisita friend, ikaw pa kayang kaya yan...heheehe. More blog power din.

  3. wow this is so good...been planning to cook this ..i like your version!

  4. @ Kitchenette,
    Thanks for dopping by.

  5. try q gawin toh for xmas. lyk ur site shka ung mga pic ng mga ingredient m para mabili q exactly ung ingredient kgya sau. :)

  6. i like. i like this. and yes definitely a native dish of Quezon. when i make mind i usually load it with a very fatty stock and a little bit of gelatin but very light ingredients because it'll fall to pieces if everything is heavy. yours is full-on and a macho hardinera. i like!

  7. Hi Ziggy, thanks this is my first try, and it did turned out right even with baking.

  8. wow! looks so great. panalo to sa mga handaan.i want to cook this when my husband arrives from overseas. lalo na at miss nya ang pork. thanks for sharing. btw, i love the sound of your voice (hi!hi!hi!)

  9. ooops! mistaken identity ka. i was referering to the cook in panlasang pinoy (wink)

  10. when doing a blog, ayusin nio naman grammar nio.

  11. To Anonymous,

    Mas maayos sana kong nagbigay ka man lang ng pangalan para mapasalamatan kita ng masmaayos.

    Salamat sa pagpansin mo ng mga mali maling grammar ko sa mga post. Ibig sabihin nyan ay talagang binabasa mo interesado ka sa mga post ko hindi lang sa pagkuha ng recipe.

    Inaamin ko marami talagang mali mali ang grammar sa akin mga post lalo na sa mga entry ko na hindi ko na nacheck maigi dahil sa kagustuhan kong ma-publish agad pagkaluto.

    Gaya ng sinabi ko sa aking profile hindi naman ako writer, gusto ko lang mai-share ang aking pagluluto, pwede kong gamitin sa pagsusulat ang sarili natin Wika pero sa English ko isinulat para mas maraming makakabasa.

    Higit sa lahat sa tingin ko ay mas-mahalaga and intensyon nang blog na ito kaysa mga maling grammar na yan. Mahalaga naiintindihan ng marami sa simpleng English ang mensahe.

    Alam kong mahalaga rin ang tamang grammar kaya sinisikap ko rin naman ayusin ito.

    I do not usually response to negative comments from anonymous readers but I want to thank you for your advice, I will take it as a challenge to improve my shortcomings.

  12. Nice! Thanks for sharing your recipe. Namissed ko ung uncle ko na magaling din magluto nito kasi taga Lucban Quezon talaga kami. And since and2 na ko sa ibang bansa nde ko na matikman mga lutong Quezon and was planning to cook this one. And sad to say, wala na din uncle ko to ask him how can i cook this hardinera.
    Ok din na bake ang ginawa mo at least may option aside sa pag steam. Thanks so much and keep it going! ;-)

  13. I tried steaming the hardinera pero ayaw mabuo. I will try to bake it tomorrow.. TNX

  14. Hi Roel,
    Maaring napadami lang ang ingredients, if that is the case just add more eggs para mabuo, thanks for the feedback.

  15. Nya ha ha!!!! I made it! I add eggs to the mixture and bake it instead.

    They thought it was an "upside down cake" kaya inilagay nila sa dessrts. Nung natikman nila biglang nawala yung ibang dinala ko sa kitchen.

    Matagal na sa radar ko itong "hardinera" because my former boss is from Lucena. Quezon and we always cook it pag may handaan pero di ko alam ang recipe.

    New York will enjoy more of your Hardinera recipe..

    Salamat ng marami and will try more of your recipes.

  16. July 4th is approaching, plano ko para maiba naman mga lutuin ko ay subukan ko dahil walang nagluluto nito dito sa amin, sana maging success para matuwa mga guests ko. God Bless to your blog & more recipes to come!

  17. This Hardinera looks so droolworthy. Can't wait to try this on Noche Buena.


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