Jardinera, Filipino meatloaf in banana leaves

Ingredients

• 2 whole banana leaves
• 4 tablespoons of butter
• 4 cloves of garlic, chopped
• 1 large onion, chopped
• ½ teaspoon of pepper
• 1 kg of pork, cooked in water and cut into cubes
• 250 g of cooked chicken liver, cut into cubes
• 4 Frankfurt sausages, cut into cubes
• 1 chorizo de Bilbao, cut into cubes
• 240 ml of tomato sauce
• 100 g of grated cheese
• 75 grams of grapes
• 340 g of drained pineapple chunks
• 150 g of chopped gherkins
• 480 ml of broth
• 100 g of breadcrumbs
• 125 g of flour
• 1 hard-boiled egg, sliced
• 1 red chili pepper, sliced
• 2 Frankfurt sausages, sliced diagonally
• 2 eggs

Brush two mussels with oil.

Garnish them with softened banana leaves.

In a frying pan, melt the butter and sauté the garlic and onion until softened.

Add the pepper, meat, liver, sausages, chorizo, tomato sauce, cheese, grapes, pineapple, pickles, and broth.

Bring to a boil and cook for 20 minutes.

Thicken with bread crumbs and flour.

Arrange the hard-boiled eggs, chopped chili, and sausages in both mussels.

Crack each egg individually and pour them into the mussels.

Share the cooked meat and distribute it evenly among the mussels.

Cover with aluminum foil or banana leaves.

Bake in the oven at 190 °C (375 °F), or steam for 30 to 40 minutes.

Let it cool completely, then remove from the pan and place on a serving dish.