Tuesday, 11 October 2016



3 tbsp oil
4 tbsp butter
1 pc. white onion, chopped
3 cloves garlic, chopped 
1 kilo pork tenderloin, diced into cubes 
1 tsp salt
1 tsp pepper
2 cups chicken broth 
1 cup tomato sauce
1 cup sweet pickles, diced 
1 cup canned spiced ham
¼ cup raisins
1 cup pineapple tidbits, drained
1 pc red bell pepper, diced 
1 small can liver spread 
½ - 1 cup Quezo de bola, grated
1 cup bread crumps
3 pcs eggs
Banana leaves, softened and cut according to the shape of llanera

For Garnish

2-3 pcs hard-boiled eggs, sliced
3-4 pcs pineapple slices 
1 small green bell pepper, cut into fine strips 
1 small red bell pepper, cut into fine strips

• Line the llanera with softened banana leaves. Brush the leaf with butter, set aside. 
• In a sauté pan, heat oil and sauté onions, let it caramelize and add the garlic. 
• Add the pork and sauté until it changes color. Season with salt and pepper. 
• Add tomato sauce, sauté for a 2 minutes then add chicken broth, let it simmer until the pork is tender and the sauce has been reduced.
• Remove from heat and let it cool and drain excess sauce.
• Arrange the slices of hard boiled eggs, pineapple slices, red and green bell pepper strips into the prepared llaneras.
• In a bowl, mix pickles, spiced ham, raisins, pineapples, diced red bell pepper, liver spread, quezo de bola and bread crumbs.
• Add pork mixture, mix all until combined. 
• Beat eggs and pour into the llaneras, dividing equally. 
• Spoon the pork mixture to the llanera, pressing top to smoothen.
• Cover the llanera with foil and steam in a large steamer for about 45 minutes or until firm. Let it cool before unmolding.
• When cooked, unmold the hardinera by running a knife to the sides of the llanera, invert it to a serving plate and remove the banana leaf. Serve.


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