Everlasting is festive as it is delicious! This Marikina-style steamed meatloaf made of ground pork, hotdogs, pineapple tidbits, and cheese is perfect for fiestas, holidays, and special occasions.
If you're looking for a Noche Buena dish that's sure to impress, Marikina's everlasting is your answer. This Filipino-style steamed meatloaf is easy to make yet turns out so festive and full-on flavor. You'd be the hostess with the mostest with hardly any effort!
You might want to check out my pork asado or juicy grilled pork belly recipes for more simple holiday recipes. They'll make a great addition to any holiday celebration.
Difference between Marikina everlasting and Lucban hardinera
Although these two regional delicacies share mostly similar ingredients and are both traditionally steamed in oval-shaped tin molds (llaneras), there are a few differences that make each one truly special.
- Hardinera-a Lucban, Quezon specialty made of diced pork. Pork roast is cut into large chunks and simmered in ketchup and seasonings until tender. The meat is then chopped into pieces, and briefly cooked with luncheon meat, bell peppers, pineapple tidbits, sweet pickle relish, raisins, and cheese. The mixture is transferred in llaneras, covered with beaten eggs, and then steamed with boiled egg and vegetable garnishings.
- Everlasting-this Marikina meatloaf is made of ground pork. The meat is cooked in tomato sauce along with sliced hotdogs, crushed pineapple, sweet pickle relish, bell peppers, carrots, raisins, and cheese. After cooling, beaten eggs are stirred in as binder, and the mixture is then steamed in llaneras with boiled egg and vegetable garnishings.
Ingredient notes
- Not a fan of pork? Substitute with ground beef or chicken.
- I used hotdogs in the recipe, but Chorizo de Bilbao, ham, or luncheon meat are also great ways to extend the dish and add a smoky flavor.
Preparing the pork mixture
- When cooking the meat, simmer until the sauce is absorbed and the mixture is mostly dry as the excess moisture will keep the meatloaf from setting well.
- Cool the cooked meat mixture completely before adding the beaten eggs lest they cook in the residual heat.
- Line the llaneras with banana leaves and brush with butter to release the steamed loaves.
- Pack the pork mixture well in the molds to help set and hold it together.
Cooking the meatloaf
- While everlasting is traditionally steamed in tin molds, you can also use any heat-proof ramekins or casserole dish.
- You can cook the meat mixture in the oven instead of steaming on the stovetop. Arrange the prepared llaneras in a single layer in a water bath (bain-marie) and bake at 350 F for about 40 to 50 minutes or until a thermometer inserted in the center reads 160 F.
- Let the steamed pork loaf stand for about 8 to 10 minutes before slicing to keep from falling apart and for the juices to redistribute.
Serving suggestions and storage
- This Filipino meatloaf in a can is usually served for fiestas and holidays, but there's no reason why you can't enjoy it for everyday family dinners, too. Not only is it easy to make, but it's also freezer-friendly.
- Prepare a batch or two and transfer into airtight containers or wrap tightly with foil and place in resealable bags. Refrigerate for up to 3 days or freeze for up to 2 months.
- When ready to serve, thaw in the refrigerator overnight and enjoy cold or steam for a few minutes until the internal temperature reads 165 F.
- If warming up in the microwave, transfer to the meatloaf to a microwave-safe dish and heat on HIGH at 2 to 3-minute intervals until completely warmed through.
More ground meat recipes
Everlasting is a Filipino-style meatloaf made of ground pork, sausage, crushed pineapples, and cheese steamed in tin cans. It's a festive and tasty dish perfect for special occasions.
Course: Main Entree
Servings
Ingredients
- 2 tablespoons canola oil
- 3 hot dogs, sliced thinly
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 ยฝ pounds ground pork
- salt and pepper to taste
- 1 large carrot, peeled and finely chopped
- ยฝ red bell pepper, seeded, cored, and finely chopped
- ยฝ green bell pepper, seeded, cored, and finely chopped
- 1 cup tomato sauce
- ยฝ cup water
- 1 cup crushed pineapple, drained
- ยผ cup sweet pickle relish
- 2 tablespoons raisins
- 1 cup shredded cheese
- 6 large eggs, well beaten
For Garnishings
- 2 hardboiled eggs, peeled and halved lengthwise
- 2 pineapple rings, halved
- bell pepper strips
- carrot florets
Equipment
- 3 llaneras
Instructions
- In a wide pan over medium heat, heat oil. Add hotdogs and cook for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add ground pork and cook, breaking apart with the back of the spoon, for about 3 to 5 minutes or until it begins to lose its pink.
- Add carrots and bell peppers and continue to cook, stirring regularly, until meat is lightly browned.
- Season with salt and pepper to taste
- Add tomato sauce and water. Bring to a simmer.
- Add hotdogs, crushed pineapples, sweet pickle relish, and raisins. Continue to cook until liquid is mostly absorbed.
- Add cheese and stir just until melted.
- Remove from heat and allow to cool completely.
- Add beaten eggs and stir until well-combined.
- Brush the bottom and sides of three llaneras with softened butter. Line each with banana leaf cut in oval shape large enough to cover the bottom of the molds. and lightly brush with butter.
- Decorate the prepared llaneras with boiled egg slices, pineapple slices, bell pepper strips, and carrot florets on top of the banana leaves.
- Spoon pork mixture into the molds. Pack the mixture well and smooth top. Cover each llanera tightly with aluminum foil.
- Steam for about 1 hour to 1 ยฝ hours minutes or until the meat mixture is set.
- Remove from heat and let stand for about 3 to 5 minutes.
- Invert meatloaf on a serving platter and peel banana leaf. Cut into desired slices and serve with ketchup.
Notes
- When cooking the meat, simmer until the sauce is absorbed and the mixture is mostly dry as the excess moisture will keep the meatloaf from setting well.
- Cool the cooked meat mixture completely before adding the beaten eggs lest they cook in the residual heat.
- To easily release the steamed loaves, line the llaneras with banana leaves and brush with butter.
- Pack the pork mixture well in the molds to help set and hold together.
- To cook in the oven, arrange the prepared llaneras in a single layer in a water bath (bain-marie) and bake at 350 F for about 40 to 50 minutes or until a thermometer inserted in the center reads 160 F.
- Let the steamed pork loaf stand for about 8 to 10 minutes before slicing to keep from falling apart and for the juices to redistribute.
- ย
Video
Nutrition Information
Calories: 432kcal, Carbohydrates: 18g, Protein: 24g, Fat: 29g, Saturated Fat: 10g, Cholesterol: 193mg, Sodium: 385mg, Potassium: 547mg, Fiber: 2g, Sugar: 12g, Vitamin A: 1434IU, Vitamin C: 19mg, Calcium: 97mg, Iron: 2mg
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Romina Arancillo says
Can you send me all ingredients
What you cook everyday ๐I want to know how thank you so much....single mom from mindanao
Josephine says
Hi Ms Lalaine! Thank you for the recipe. Plano ko pong gumawa nito at gawing pambenta. Pwede po bang malaman size ng llanerang ginamit nyo kung small, medium or large. Thank you and waiting for more recipes. God bless!
Ma.josie c.dela cruz says
Super dilisuose food
G says
Hi. Can I ask if you have a substitute for the pineapple? I would really like to try this recipe and I would like to know if I have to have it there or can I do without the pineapple or if you have a substitute. Due to other family member's food allergy, I cant have it in my cooking. Bummer, coz I can never make the ham and pineapple as well. Please advise. Thank you!
Lalaine Manalo says
You can just omit it ๐