HARDINERA LUCBAN

Ingredients:

2	tbsp	cooking oil
3	tbsp	chopped garlic
1	pc	onion, chopped
1/4	cup	pickle relish
1(250 g)	can	pineapple chunks
1	pc	red bell pepper, cut into strips
1	kg	MONTEREY PORK KASIM, cut into 1” x 1” cubes and boiled
1/4	cup	banana ketchup
1/2	tsp	pepper
1 (210 g)	can	PUREFOODS LUNCHEON MEAT, 3/4 cubed then the remaining 1/4 sliced into strips
3	pc	MAGNOLIA BROWN EGGS, boiled, peeled then halved
9	pc	MAGNOLIA BROWN EGGS, slightly beaten

banana leaves, heated

Procedure:

Prepare 3 llaneras by lining the bottom with banana leaves and greasing sides with oil. Set aside.
Sauté garlic in hot oil until slightly brown. Add onion and sauté until tender. Add the rest of the ingredients except eggs and luncheon meat strips. Cook for about 3-5 minutes over medium-low heat.
Arrange and divide the luncheon meat strips and halved eggs on the bottom of the pans. Pour some of the beaten egg into the pans. Divide the hardinera mixture then add another layer of the beaten eggs. Wrap with foil.
Steam over high heat for about 30 minutes or until the hardinera has fully set. Loosen sides of hardinera from the pan and invert on a serving plate. Serve warm.

Makes 6-8 servings.

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