Marikina Everlasting

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.