Hardinera

Ingredients for Hardinera

• 2 tbsp oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 kg pork butt (kasim), cubed
• 1 chorizo, cut into small cubes
• 1/4 cup tomato paste (70 g)
• 1 1/2 cups water
• Salt, to taste
• Ground pepper, to taste
• 1 large carrot, diced
• 1 large green or red bell pepper, diced
• 1/2 cup pineapple tidbits
• 2 tbsp pickle relish
• 1/4 cup raisins
• 1/2 cup grated cheese
• 1 cup Vienna sausage, cut into 1/2-inch pieces
• 2 cups breadcrumbs
• 4 medium eggs, beaten
• 2 pineapple rings
• 1 small carrot, cut into flowers
• 2 hard-boiled eggs, halved
• 1 small green bell pepper, cut into rings
• 1/4 cup raisins, for decoration

How to cook Hardinera

1. 1.Sauté onion and garlic in oil over medium heat. Add pork and chorizo; cook until opaque and lightly browned.
2. 2.Add tomato paste, water, salt, and pepper. Cover and simmer over low heat for 30–40 minutes, until pork is tender.
3. 3.Uncover and reduce to a thick sauce. Add diced carrot, bell pepper, pineapple tidbits, relish, raisins, cheese, and Vienna sausage; cook until dry.
4. 4.Cool the mixture completely, then mix in breadcrumbs and beaten eggs.
5. 5.Oil a llanera, line with banana leaf or wax paper, arrange pineapple, carrot flowers, eggs, bell pepper rings, and raisins, then pack in filling.
6. 6.Cover with foil and steam for 30 minutes until set. Cool briefly, invert onto a plate, and lift away the mold.