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This summer pork loaf could be the centerpiece of your fiesta table.  

INGREDIENTS:
2 tablespoons cooking oil
1 medium-size onion, diced
3 cloves garlic, minced
250 grams pork, cubed
250 ml water
125 ml tomato sauce
62 grams sweet pickle relish
125 grams hotdogs, diced
62 grams raisins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 beef cube
125 grams pineapple chunks
62 grams roasted bell pepper
62 grams liver spread
60 grams cheese, grated
125 grams bread crumbs
2 hard-boiled eggs, sliced or wedged
2 pieces eggs, raw
 
PROCEDURE:
1. In a cooking pot, add cooking oil and sauté garlic and onions.
2. Add the pork and cook for 3 to 5 minutes.
3. Put in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, hotdog, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.
5. Mix all the ingredients until everything is well incorporated.
6. Grease a llanera 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 on the llanera.
8. Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.
9. Cover the whole llanera with aluminum foil.
10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.
11. Remove the steamed mixture from the llanera and transfer to a serving plate.
12. Serve either hot or cold.