Everlasting pork, a classic Filipino baked meatloaf from Marikina, is a hearty, festive dish known for its savory-sweet flavors and vibrant presentation. This gluten-free version captures all the traditional taste and texture, making it accessible for those with gluten sensitivities. It’s perfect for gatherings or family meals, holding up well for leftovers and meal prep.
Ingredients
- 1 lb (450g) ground pork
- 1/2 cup gluten-free sweet pickle relish
- 1/2 cup carrots, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup green peas (fresh or thawed frozen)
- 1/2 cup raisins
- 1/2 cup gluten-free tomato sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup gluten-free bread crumbs (see Tips)
- 4 large eggs, beaten
- 1/4 cup grated Parmesan cheese (optional, for richness)
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil (for sautéing)
- 2 hard-boiled eggs, sliced (for garnish)
- 1/4 cup sliced red bell pepper (for garnish)
- 1/4 cup sliced green peas or sweet pickles (for garnish)
Instructions
- Prepare the garnish: Line the bottom of a 9-inch loaf pan or llanera (traditional Filipino mold) with slices of hard-boiled egg, red bell pepper, and green peas or sweet pickles. Set aside.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Add vegetables and seasonings: Stir in carrots and red bell pepper. Cook for another 2 minutes until softened. Add the ground pork, breaking it up with a spoon, and cook until no longer pink, about 5-6 minutes.
- Mix in remaining ingredients: Add peas, raisins, pickle relish, tomato sauce, gluten-free soy sauce (or coconut aminos), salt, and pepper. Stir well. Cook for 3-4 minutes to blend flavors. Remove from heat and let cool for 5 minutes.
- Combine with eggs and bread crumbs: In a large mixing bowl, combine the cooled pork mixture with beaten eggs, gluten-free bread crumbs, and Parmesan cheese if using. Mix until evenly incorporated.
- Assemble the loaf: Carefully spoon the mixture into the prepared loaf pan, pressing gently to remove air pockets and ensure an even surface.
- Bake: Preheat oven to 350°F (175°C). Place the loaf pan in a larger roasting pan filled with about 1 inch of hot water (water bath). Bake for 50–60 minutes, or until the center is set and a thermometer inserted into the center reads at least 160°F (71°C).
- Cool and unmold: Let the everlasting rest for 10–15 minutes. Run a thin spatula around the edges, then invert onto a serving platter so the garnish is on top.
- Slice and serve: Slice into 1-inch thick pieces and serve warm or at room temperature.
Tips
- Bread crumb substitutions: Use crushed gluten-free crackers, gluten-free oats, or almond flour if you don’t have gluten-free bread crumbs.
- Vegetable swaps: Swap in corn, diced potatoes, or chopped green beans for variety or to use what you have on hand.
- Prevent sogginess: Be sure to sauté the vegetables well to remove excess moisture before mixing with the pork and eggs.
- Make ahead: Everlasting can be assembled a day in advance and baked when ready to serve, making it perfect for parties.
Serving Suggestions
- Serve everlasting pork as a centerpiece on a platter, garnished with extra fresh herbs or pickles for color.
- Pair with garlic fried rice (sinangag) and a simple side salad for a balanced meal.
- It makes a delicious sandwich filling—simply slice and tuck into gluten-free rolls with lettuce and tomato.
- Offer with a side of banana ketchup or sweet chili sauce for dipping, as is traditional in Filipino fiestas.
Variations
- Chicken or Turkey Everlasting: Substitute ground chicken or turkey for pork for a lighter version. Adjust seasoning as poultry is milder in flavor.
- Vegetarian Everlasting: Use a plant-based ground meat alternative and swap eggs with a vegan binder like flax eggs. Increase the vegetable content for texture.
- Spicy Everlasting: Add 1 finely chopped chili or a dash of hot sauce to the pork mixture for a kick.
- Cheesy Everlasting: Mix in 1/2 cup shredded cheddar or mozzarella for extra richness and gooey texture.
Storage and Reheating
Store leftover everlasting pork in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, place slices on a microwave-safe plate and heat on medium power for 1–2 minutes, or reheat covered in a 325°F (165°C) oven for 10–15 minutes until warmed through. If reheating from frozen, thaw overnight in the fridge before reheating for best texture.
Frequently Asked Questions
- Is everlasting pork the same as embutido?
- No, everlasting pork and embutido are similar Filipino meatloaf dishes, but everlasting is baked (often in a llanera) and typically contains more vegetables and is topped with decorative garnishes. Embutido is usually steamed and rolled.
- How do I make sure my everlasting pork holds together?
- Be sure to use enough eggs and gluten-free bread crumbs or alternative binders. Press the mixture firmly into the pan and bake until fully set. Let it cool slightly before unmolding to help it keep its shape.
- Can I make this recipe ahead of time?
- Yes, you can assemble everlasting pork a day ahead, cover it tightly, and refrigerate. Bake just before serving, or bake in advance and reheat gently. The flavors actually improve after resting.
- What’s the best way to unmold everlasting pork without breaking it?
- Let the loaf cool for at least 10–15 minutes after baking. Run a thin spatula or knife around the edges, then invert onto a plate. If it sticks, tap the pan gently or cover with a warm towel for a minute to help loosen it.
- Can I use store-bought gluten-free bread crumbs?
- Absolutely—just check the label to ensure they’re certified gluten-free. You can also make your own by pulsing toasted gluten-free bread in a food processor.
- Is it safe to freeze everlasting pork?
- Yes. Slice or leave whole, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before reheating for best results.
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