Everlasting pork is a rich, savory Filipino-inspired dish that combines ground pork, eggs, and vegetables into a hearty meatloaf-style meal. Perfect for feeding large groups, this recipe holds its shape well and stays flavorful even when made in bulk, making it ideal for gatherings, potlucks, or meal prep.
Ingredients
- 3 lbs ground pork (preferably with 20% fat content)
- 10 large eggs
- 2 medium onions, finely chopped
- 5 cloves garlic, minced
- 2 medium carrots, grated or finely diced
- 1 cup green peas (fresh or frozen)
- 1 cup raisins (optional, for a touch of sweetness)
- 1 cup breadcrumbs
- 1/2 cup evaporated milk (or whole milk)
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce (patis) or substitute with salt to taste
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 3 hard-boiled eggs, peeled and halved (for garnish)
- Vegetable oil for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease one or two large loaf pans or a deep baking dish, depending on the size you have.
- In a large mixing bowl, combine ground pork, finely chopped onions, minced garlic, grated carrots, green peas, and raisins (if using). Mix well to distribute the ingredients evenly.
- In a separate bowl, beat 7 of the eggs together with the evaporated milk, soy sauce, fish sauce, ground black pepper, and sugar until fully combined.
- Add the beaten egg mixture and breadcrumbs to the pork mixture. Using clean hands or a sturdy spoon, mix everything thoroughly but gently to avoid overworking the meat, which can make the pork tough.
- Transfer half of the mixture into the prepared pan(s) and smooth it down evenly.
- Arrange the halved hard-boiled eggs evenly on top of this first layer, cut side down. This adds a classic decorative touch and extra protein.
- Cover the eggs with the remaining pork mixture and smooth the surface.
- Crack the remaining 3 raw eggs on top of the loaf and gently spread them out evenly. This helps seal the meatloaf and adds a glossy finish once baked.
- Bake uncovered for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C) and the top is golden brown.
- Remove from oven and let it rest for 10-15 minutes before slicing. This resting time allows juices to redistribute and makes slicing easier.
Tips
- Substitutions: Ground pork can be partially substituted with ground beef or chicken for a different flavor profile. If you don’t have evaporated milk, whole milk or coconut milk works well too.
- Breadcrumb alternatives: If you don’t have breadcrumbs, crushed crackers or oats can be used to help bind the mixture.
- Don’t overmix: Overworking the meat mixture can cause the pork to become dense and tough. Mix just until combined.
- Make ahead: You can prepare the mixture a day ahead, cover it tightly, and refrigerate. Bake within 24 hours for best results.
Serving Suggestions
Everlasting pork pairs beautifully with steamed white rice or garlic fried rice to soak up the flavorful juices. Serve it alongside a fresh cucumber and tomato salad or pickled vegetables (atchara) to provide a refreshing contrast. For a heartier meal, steamed or sautéed greens like bok choy or spinach complement the richness of the pork.
Variations
This recipe is versatile and can be tailored to your taste or dietary needs. For a spicy kick, add finely chopped jalapeños or a teaspoon of chili flakes to the mixture. If you prefer a sweeter version, increase the raisins or add finely diced pineapple. For a gluten-free option, substitute breadcrumbs with gluten-free crumbs or crushed nuts. Vegetables like finely chopped bell peppers or mushrooms can also be added to increase nutrition and texture.
Storage and Reheating
Store leftover everlasting pork in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container; it will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat slices in a microwave on medium power for 1-2 minutes or until warmed through, flipping halfway for even heating. Alternatively, reheat in a preheated 350°F (175°C) oven for 10-15 minutes, covered with foil to prevent drying out.
Frequently Asked Questions
What is everlasting pork?
Everlasting pork is a Filipino-style meatloaf made primarily with ground pork, eggs, and vegetables. It’s called “everlasting” because it keeps well and can be served multiple times, making it ideal for large groups or leftovers.
Can I use other meats instead of pork?
Yes, you can substitute ground pork with ground beef, chicken, or turkey. Keep in mind that leaner meats may require additional fat or moisture like oil or milk to keep the loaf tender.
How do I know when the everlasting pork is fully cooked?
Use a meat thermometer to check that the internal temperature has reached 160°F (71°C), which is the USDA recommended safe temperature for ground pork. The meat should no longer be pink inside.
Can I prepare and bake this recipe in advance?
Yes, you can prepare the mixture a day ahead and bake it fresh the next day. Alternatively, bake it in advance, then refrigerate or freeze for later. Reheat thoroughly before serving.
What if I don’t have fish sauce?
Fish sauce adds umami and depth of flavor, but if you don’t have it, substitute with a pinch of salt or soy sauce. Adjust seasoning to taste.
How do I prevent the meatloaf from drying out?
Including evaporated milk and eggs helps keep the pork moist. Avoid overbaking by checking the internal temperature and resting the meatloaf after baking to allow juices to redistribute.
Is everlasting pork suitable for meal prep?
Absolutely. It stores well in the fridge and freezer and can be sliced for quick meals throughout the week. Its flavors often improve overnight.
Can I make this recipe gluten-free?
Yes, replace breadcrumbs with gluten-free alternatives like crushed rice crackers, gluten-free oats, or ground nuts. Ensure any soy sauce used is gluten-free as well.
Why are there hard-boiled eggs inside the meatloaf?
The hard-boiled eggs add a traditional visual appeal and extra protein. When sliced, the eggs create a lovely cross-section and contrast in texture.
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