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 are looking for a Noche Buena dish that will definitely impress, Marikina’s Eternal is your answer. It’s easy to make Philippine-style steamed meatloaf, but it’s still so festive and delicious. You will hardly be the top host with any effort!

You may want to check out My Pork Meadow or Juicy Grilled Pork Stomach recipes for more easy holiday recipes. They will be 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 locban, quiz feature made from diced pork. The pork is cut into large pieces and boiled in ketchup and seasoning until tender. The meat is then cut into pieces, and cooked briefly with lunch meat, bell peppers, pineapple pieces, sweet pickle flavors, raisins and cheese. The mixture is transferred to liners, covered with beaten eggs, and then steamed with garnished boiled eggs and vegetables.
  • Lazwal – This marijuana meatloaf is made from ground pork. The meat is cooked in tomato sauce with chopped hot dogs, crushed pineapple, sweet pickle flavors, bell peppers, carrots, raisins and cheese. After cooling, the beaten eggs are stirred as a binder, and the mixture is then steamed in a liner with boiled egg and vegetable garnish.
  • 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 pork mixture

  • When cooking meat, boil until the sauce is absorbed and the mixture is mostly dry as too much moisture will prevent the meat loaf from healing.
  • Before adding beaten eggs, cool the cooked meat mixture thoroughly so that it does not overheat.
  • To leave the steamed loaves easily, line the liners with banana leaves and brush with butter.
  • Pack the pork mixture well in the molds to help them settle and hold together.
  • Cook the meat loaf

  • While Lazwal is traditionally boiled in tin molds, you can use any heat-proof remnants or casserole dish.
  • You can cook the meat mixture in the oven instead of steaming it on the stove. Arrange the prepared liners in a single layer in a water bath (Bain Marie) and bake at 350 F for about 40 to 50 minutes or until the thermometer inserted in the center reads 160 F.
  • Let the steamed pork bread stand for about 8 to 10 minutes so that it does not crumble and the juices redistribute.
  • Offering tips and storage

  • This Filipino meatloaf in the box is usually offered for holidays and vacations, but there’s no reason why you can’t enjoy it at your everyday family dinner. Not only is it easy to make but it is also freezer compatible.
  • Prepare one or two batches and transfer to airtight containers or wrap tightly with foil and place in reusable bags. Refrigerate for 3 days or freeze for 2 months.
  • When ready to serve, thaw in the refrigerator overnight and cool or steam for a few minutes until internal temperature reaches 165 F.
  • If heating in the microwave, transfer the meatloaf to a microwave-protected dish and heat at high intervals for 2 to 3 minutes until fully heated.
  • Leave a Reply