Ingredients

• 2 Tablespoons of cooking oil
• 1 Medium sized onion, diced
• 3 Cloves  garlic, minced
• 1 lb Pork diced
• 1 cup  Water
• 1/2 cup  Clara Ole Tomato Sauce
• 1/4 cup   Sweet pickle relish
• 1/2 cup   Sausages, sliced
• 1/4 cup   Raisins
• 1/2 teaspoon  Salt
• 1/2 teaspoon  Ground black pepper
• 1/2   Beef bouillon cube
• 1/2 cup   Pineapple chunks
• 1/4 cup   Roasted red bell peppers
• 1/4 cup   Liver spread
• 1/4 cup   Cheese grated
• 1/2 cup   Bread crumbs
• 2pcs   Eggs hard boiled, sliced or wedged
• 2 pcs  Eggs raw

Directions

1. In a cooking pot, add cooking oil and sauté garlic and onions.
2. Add diced pork and cook for 3 to 5 minutes.
3. Add the beef cube, water, and Clara Ole Tomato Sauce to a boil. Simmer until the pork is tender and the liquid has evaporated completely. Set aside and allow to cool.
4. Combine the cooked pork, salt, ground black pepper, hotdogs, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese in a large mixing bowl.
5. Mix all the ingredients until everything is well incorporated.
6. Grease a llanera (Oval-shaped Baking pan) and arrange the sliced eggs and roasted sweet pepper.
7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed
8. Fill the llanera (Oval-shaped Baking pan) with the pork mixer until it covers at least 3/4 of the total volume.
9. Wrap the entire llanera (Oval-shaped Baking pan) in aluminium foil.
10. Pour enough water in the steamer. Steam for 45- 50 minutes after putting the containers in the steamer.
11. Remove the steamed mixture from the llanera (Oval-shaped Baking pan) place it on a serving plate.