Everlasting is festive as it is delicious. This Marikina-style steamed meatloaf combines ground pork, sliced hotdogs, crushed pineapple, and cheese for a rich, savory-sweet centerpiece that suits fiestas, holidays, and special family occasions.
For a standout Noche Buena or holiday spread, Marikina Everlasting is a reliable, crowd-pleasing choice. The dish is essentially a Filipino-style meatloaf steamed in oval molds (llaneras). It blends savory ground meat with sweet pineapple and raisins, plus the familiar comfort of cheese and hotdogs. The result is both colorful and flavorful, and it presents beautifully on a platter.
Difference between Marikina everlasting and Lucban hardinera
Marikina Everlasting and Lucban Hardinera are related Filipino specialties that share many ingredients and the traditional steam-in-a-llanera preparation. The main differences are in the meat texture and a few components:
- Hardinera (Lucban) typically uses diced, simmered pork that’s cut into chunks and mixed with luncheon meat, bell peppers, pineapple, sweet pickle relish, raisins, and cheese. It is often finished with a beaten-egg topping and steamed with decorative garnishes.
- Everlasting (Marikina) is made with ground pork cooked in tomato sauce, combined with sliced hotdogs, crushed pineapple, sweet pickle relish, bell peppers, carrots, raisins, and cheese. Beaten eggs are mixed in as a binder before the mixture is packed into llaneras, garnished, and steamed.
Ingredient notes
- If you prefer not to use pork, ground beef or ground chicken work well as alternatives and will still give you a cohesive, tasty loaf.
- Hotdogs add that classic local flavor and texture, but you can substitute Chorizo de Bilbao, ham, or luncheon meat to change the profile and add smokiness.
- Use canned crushed pineapple that is well drained to avoid excess moisture. The right balance of liquid is important so the loaf sets properly after steaming.
Preparing the pork mixture
Prepare the filling carefully for the best texture and flavor. Sauté the aromatics and hotdogs first, then brown the ground pork and add vegetables. Simmer the mixture in tomato sauce until the liquids are mostly absorbed. Stir in the crushed pineapple, sweet pickle relish, raisins, and cheese at the end, then remove from heat and cool completely before adding beaten eggs. Cooling is important so the eggs won’t cook from residual heat; they act as the binder that helps the loaf hold its shape after steaming.
- Simmer until the mixture is fairly dry — excess liquid will prevent proper setting.
- Cool completely before incorporating the beaten eggs.
- Line llaneras with banana leaves and brush with butter to make unmolding easier and to add subtle aroma.
- Pack the mixture firmly into the molds and smooth the tops so the loaves hold together.
Cooking the meatloaf
Traditionally the loaves are steamed in llaneras on the stovetop, but you can also bake them in a water bath in the oven. If steaming, cover the molds tightly with foil and steam until the mixture sets. If baking, arrange the filled llaneras in a single layer inside a bain-marie and bake at 350 F (175 C) until a thermometer reads 160 F (71 C) in the center.
- Steam time is typically about 1 to 1½ hours, depending on mold size and how full they are.
- After cooking, let each loaf rest for 8–10 minutes before unmolding and slicing so the structure firms up and the juices redistribute.
Serving suggestions and storage
Everlasting is a festive dish often served at fiestas and holiday tables, but it also makes a convenient make-ahead main for family dinners. It slices neatly and can be enjoyed hot, warm, or chilled.
- Refrigerate cooked loaves in airtight containers for up to 3 days. For longer storage, wrap tightly in foil and freeze for up to 2 months.
- To reheat from frozen, thaw overnight in the refrigerator and then steam briefly until heated through or microwave in short intervals until hot.
- Serve with ketchup, sweet-spicy dipping sauce, or simply as-is alongside steamed rice and vegetables.
Marikina Everlasting
A Filipino-style meatloaf made with ground pork, hotdogs, crushed pineapple, raisins, and cheese, steamed in oval molds for a festive, flavorful centerpiece.
Ingredients
- 2 tablespoons canola oil
- 3 hot dogs, sliced thinly
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2½ pounds ground pork
- Salt and pepper to taste
- 1 large carrot, peeled and finely chopped
- ½ red bell pepper, seeded and finely chopped
- ½ green bell pepper, seeded and finely chopped
- 1 cup tomato sauce
- ½ cup water
- 1 cup crushed pineapple, drained
- ¼ cup sweet pickle relish
- 2 tablespoons raisins
- 1 cup shredded cheese
- 6 large eggs, well beaten (for mixing into the cooled meat)
For Garnish
- 2 hardboiled eggs, halved lengthwise
- 2 pineapple rings, halved
- Bell pepper strips
- Carrot florets
Equipment
- 3 llaneras (oval molds) or similar heatproof containers
Instructions
- In a wide pan over medium heat, warm the oil. Add the sliced hotdogs and cook about 1 minute until lightly browned. Remove and drain.
- Add the onions and garlic to the pan and cook until softened.
- Add the ground pork and cook, breaking it up with a spoon, until it begins to lose its pink, about 3–5 minutes.
- Add the carrots and bell peppers and continue to cook, stirring, until the meat is lightly browned. Season with salt and pepper to taste.
- Pour in the tomato sauce and water, bring to a simmer.
- Add the browned hotdogs, crushed pineapples, sweet pickle relish, and raisins. Continue to cook until most of the liquid is absorbed.
- Stir in the shredded cheese until just melted, then remove the mixture from heat and allow it to cool completely.
- Once cooled, add the beaten eggs and stir until well combined.
- Brush the bottom and sides of three llaneras with softened butter. Line each with a banana leaf cut to fit and brush the leaf lightly with butter.
- Arrange boiled egg halves, pineapple rings, bell pepper strips, and carrot florets on the leaf as garnish.
- Spoon the pork mixture into the prepared molds, packing it firmly and smoothing the tops. Cover each mold tightly with aluminum foil.
- Steam the filled llaneras for about 1 to 1½ hours, or until the mixture is set. Cooking time varies with mold size and steam intensity.
- Remove from heat and let stand for 3–10 minutes. Invert each loaf onto a serving platter, peel off the banana leaf, slice, and serve with ketchup or your preferred sauce.
Notes
- Simmer the meat mixture until most of the sauce has been absorbed; excess moisture prevents the loaf from setting.
- Cool the mixture completely before adding eggs to avoid scrambling them.
- Line molds with banana leaves and butter for easy release and a pleasant aroma.
- To bake instead of steam, place the filled and covered molds in a water bath and bake at 350 F for 40–50 minutes, or until an internal thermometer reads 160 F.
- Allow the loaf to rest before slicing so it holds together better.
Nutrition Information (per serving)
Calories: 432 kcal, Carbohydrates: 18 g, Protein: 24 g, Fat: 29 g, Saturated Fat: 10 g, Cholesterol: 193 mg, Sodium: 385 mg, Potassium: 547 mg, Fiber: 2 g, Sugar: 12 g, Vitamin A: 1434 IU, Vitamin C: 19 mg, Calcium: 97 mg, Iron: 2 mg.
Nutrition values are approximate and provided as a courtesy.