HARDINERA

INGREDIENTS:

6 pcs eggs

3 cloves garlic, minced

1 large onion, chopped

200 grams cheesedog, diced

¾ kg ground pork

1 pc medium carrot, diced

1 can (234 grams) DEL MONTE Pineapple tidbits

1 pc large red bell pepper, diced

200 grams gabi, coarsely grated

1 pouch (250 grams) DEL MONTE Tomato Sauce

¾ cup pickle relish

¼ cup raisins

1 stalk celery, diced

1 can (85 grams) liver spread

½ cup grated cheese

1-1/2 cups bread crumbs

Banan leaves

PROCEDURE:

Boil 2 eggs then slice. Set aside. Sauté garlic, onion, and cheesedog for 2 minutes. Combine with 1 tbsp iodized fine salt, ½ tsp pepper, 3 beaten eggs and the rest of the ingredients but reserve some pineapple and vegetables for garnish. Mix well. Grease llanera and line with banana leaves cut to fit bottom of llanera. Arrange cooked eggs, carrot, pineapple and bell pepper on top of leaves. Beat 1 egg. Divide into llanera. Pour meat mixture. Cover and steam for 1 hour. Cool for 15 minutes.

Makes 20 servings