Recipe for the Holiday: Hardinera

We first cook 2 hard boil eggs and then slice using the egg cutter. Beat the other 3 eggs and set aside. Saute 3 cloves of garlic, 1 piece large onion and 200 grams of diced chees dog. Remove from flame then combine it with 3 tablespoon iodized salt, ½ teaspoon pepper, beaten eggs, ¾ kg. ground pork, 1 piece of carrot which is diced, 1 can of fresh pineapple tidbits which have been drained, 1 piece of diced red bell pepper, (reserve some of the last three ingredients for garnish) gabi which have been coarsely grated, 1 pouch tomato sauce, ¾ cup pickle relish, ¼ cup raisins, 1 stalk diced celery and 1 big can (85 g.) liver spread. Mix them very well. Grease the llanera and line it with banana leaves. Garnish the bottom with sliced cooked eggs, carrot, pineapple and bell pepper. Beat 1 egg and put it into the garnish then add the meat mixture ¾ full of the llanera. Cover and cook by steam for 1 hour.

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