Created by JostLori on July 9, 2016
Step 1: Add the oil to a large pan and heat over medium flame. When the oil is hot enough, add the garlic and sauté until light brown.
Step 2: Add the onions and sauté until the texture becomes soft.
Step 3: Add the ground pork and cook for 5 minutes, stirring to break up the meat.
Step 4: Add the tomato sauce and water and bring to a boil. Simmer for 20 minutes.
Step 5: Add the carrots and potatoes and stir until every ingredient is properly distributed. Return to a boil and simmer for 10 to 12 minutes.
Step 6: Add the sugar, plus salt and ground black pepper to taste. Pour the mixture into a large mixing bowl.
Step 7: Prepare individual baking dishes. In the Philippines, these are locally known as llanera. Lightly grease the baking dishes. Set aside.
Step 8: Slice the hard-boiled eggs in half, lengthwise. Set aside.
Step 9: Add the peas, bread crumbs, pineapple, cheese, pickle relish, raisins, and roasted peppers to the mixing bowl. Crack the raw eggs over the top. Mix well.
Step 10: Pat the meat mixture into the baking dishes. Place half a hard-boiled egg in each dish, cut side up. Cover the llaneras (baking dishes) tightly with aluminum foil.
Step 11: Boil 8 cups water in a steamer. Steam the llaneras for 30 minutes.
Step 12: Remove from the steamer. Let cool for 1 to 2 hours.
Step 13: Serve once at room temp, or refrigerate for 3 hours and serve chilled. Serve catsup as an accompaniment, if desired.