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Pork Hardenera

banana leaves
4 tablespoons margarine
4 pieces garlic, minced
1 big onion, diced
1/2 teaspoon pepper
1 kilo pork, boiled and cubed
1/4 kilo chicken liver, cooked and cubed
4 pieces hotdog, cubed
1 piece chorizo bilbao, diced
1 cup tomato sauce
1 cup grated cheese

1/2 cup raisins
2 cups pineapple tidbits
1 cup diced sweet pickles
2 cups broth
1 cup breadcrumbs
1 cup all-purpose flour
1 egg, hard-boiled
1 red bell pepper, cut into strips
2 pieces hotdog, sliced diagonally
2 eggs


Grease 2 loaf pans with oil then line with banana leaves. Set aside. Heat margarine then sauté garlic, and onions. Add pepper, pork, chicken liver, hotdogs, chorizo, tomato sauce, cheese, raisins, pineapple, pickles and broth. Bring to a boil then lower heat and simmer for 20 minutes. Add breadcrumbs and flour to thicken. Remove from fire.

On the baking pans, arrange slices of boiled egg, red pepper and hotdog. Beat the eggs separately then pour into each pan. Divide the cooked mixture into 2, then spread on prepared pans. Cover with aluminum foil then steam for 30 to 40 minutes or bake in a preheated 375°F oven. Cool then invert on a serving platter.

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