Marikina Everlasting Special, Christmas Everlasting

Marikina Everlasting Special, Christmas Everlasting. The Everlasting of Marikina is similar to the Hardinera of Lucban. A lot of the ingredients are almost similar, cooking methods are also similar. They are also both served at specials occasions and celebrations. For us who are not from Marikina or from Lucban would not really know the difference. I will not talk about the origins of our dish for today the Christmas Everlasting, Marikina Everlasting Special as I am not really in the position, for the obvious reason that I am not from Marikina. 

Baked Lukban Hardinera Special 

There are a lot of things said about the Everlasting of Marikina should you want to learn about it. I hope some of our readers from Marikina would share some information about the dish or be generous enough to share their family’s Everlasting recipe.

Today I have made a special version of the Marikina’s Everlasting, for our 2015 Holidays Celebration’s Recipes, simply called Christmas Everlasting, Marikina Everlasting Special. Being a special everlasting versions I added some special ingredients and garnishing.

Here is the recipe of our Christmas Everlasting, Marikina Everlasting Special, try it.

Ingredients:

1 kilo ground lean pork

4 medium size hotdog, diced

4 slices sweet ham, cut into small squares

1 small can Vienna sausage, diced

1 small sized green bell pepper, trimmed, deseeded, diced

1 small sized red bell pepper, trimmed, deseeded, diced

1 small box raisins, chopped

2 tbsp. picked relish

1 200g packet Filipino style tomato sauce

1/2 block cheddar cheese, diced

1/2 head garlic, peeled, crushed, chopped

3 medium sized onions, peeled, chopped

1-2 tbsp. ground pepper

2 tbsp. fish sauce

4 large egg, beaten

1/2 cup all-purpose flour

salt to taste

cooking oil

For garnishing;

1 small sized green bell pepper, trimmed, deseeded, cut crosswise

1 small sized red bell pepper, trimmed, deseeded, cut crosswise

1 sliced pineapple, drained

3 hardboiled egg, shelled cut into wedges or sliced

1 egg beaten

Cooking procedure:

In a sauce pan saute garlic and onion until fragrant. Add in the ground pork and ham, stir cook for 1 to 2 minutes. Add in fish sauce and tomato sauce stir cook for 2 to 3 minutes. Now add in the raisins, pickled relish, hotdog and Vienna sausage and continue to stir cook for 2 to 3 minutes or until all the liquid has evaporated. Season with salt and pepper to taste. Remove from heat and let cool down. Now mix in all the remaining ingredients, keep aside.

Arrange slices of hard boiled eggs, pineapple, green and red pepper slices on the bottom of the mould/llanera pour over half of the beaten egg over the garnishing. Put the everlasting mixture into the mould/llanera, press top to smoothen. Pour the remaining half of the beaten egg over the everlasting mixture.

Cover or wrap the mould/llanera to seal with cling wrap and steam for 1 to 1 1/2 hours. Alternately cover the mould/llanera with aluminum foil and bake for 275ᵒF to 300ᵒF for 1 to 1 1/2 hours, if the everlasting is cooking to fast reduce the temperature.

To serve run the handle of a spoon or fork along the sides of mould/llanera to loosen the everlasting, invert onto a serving platter and tap mould/llanera lightly to release. Slice and serve with or without ketchup.

See other Meatloaf and Embutido Recipes;

Cheesy Baked Embutido
Special Embutido
Chicken Embutido
Baked Embutido
Embutido
Lucban Hardinera Special, Christmas Hardinera
Meatloaf, Christmas Meatloaf
Chicken Meatloaf
Chicken Relleno Rolls
Rellenong Manok, Chicken Relleno