Christmas Giveaways: How to Make Hardinera Special

Tools and Equipment:

  • Weighing scale
  • Measuring spoons and cups
  • Stainless steel bowl and spatula
  • Aluminum foil

Meat Material:

  • 700 g Pork pigue, boneless, skinless ground coarsely
  • 300 g Pork backfat, ground coarsely
  • 1/2 can Vienna sausage, chopped

Extenders:

  • 1/4 cup TVP (textured vegetable protein)
  • 1 tbsp Isolate
  • 1/2 tsp Carageenan
  • 1/2 Chilled Water (to dissolve the above 4 ingredients)

Curing Mix:

  • 1 tbsp Salt, refined
  • 1/2 tsp Curing salt
  • 1 tsp Phosphate
  • 1/4 tsp Vitamin C powder
  • 1/4 cup Chilled water (To dissolve the above 4 ingredients)

Seasonings:

  • 4 tbsp Sugar, refined
  • 1/4 cup Pickle relish
  • 1 pc Onion, chopped
  • 1/2 cup Cheese, grated
  • 3 tbsp Raisins, chopped
  • 1/2 tbsp Ground black pepper
  • 1/2 cup Ham, chopped
  • 1/4 cup Red bell pepper
  • 1/4 cup Green bell pepper
  • 1 pc Egg, slightly beaten
  • 1/2 tsp MSG
  • 2 tbsp Potato starch
  • 1/2 tsp Beef aroma
  • 1/2 Meaty ginisa
  • 1 tsp BF blend (binder filler)

Procedure:

  1. Prepare all the ingredients.
  2. Mix meat with the first curing mix ingredients until tacky.
  3. Mix the extenders and the seasonings.
  4. Placed in a greased baking pan or llanera and baked at 350°F for 30 minutes or until done. Another method of cooking is by steaming.
  5. Chill. Slice before serving.

Note: Aluminum foil may be use to roll a meat mixture and steam for one (1) hour.

Yield: 1.2 kg

For meat processing ingredients and training, contact:

Spices & Foodmix House
Nutrition Foundation of the Philippines Bldg.
107 E. Rodriguez Sr. Ave., Quezon City
Tel: (02) 411-1349, 742-0826/7866
Email: [email protected]
Web: www.spicesandfoodmix.com

source: Ms. Lulu Rivera of UEC, DTI-PTTC, photo from www.pxleyes.com

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