In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add pork and cook until lightly browned.
Add tomato sauce and water, stirring to combine. Bring to a boil. Season with salt and pepper to taste.
Lower heat, cover and cook for about 20 to 30 minutes or until meat is tender and sauce is completely absorbed.
Add chopped bell peppers, carrots, and green peas. Stir to combine. Continue to cook for about 1 to 2 minutes or until vegetables are heated through. Remove from pan and transfer to a large bowl to cool.
In the bowl, add the luncheon meat, liver spread, pineapple tidbits, bread crumbs, sweet relish, and raisins to the pork mixture. Stir to mix well.
Line sides and bottom of each llanera or baking dish with plastic film, leaving about 1/2-inch overhang on sides.
Arrange boiled egg slices, pineapple slices, bell pepper strips, and carrot florets on plastic-lined llaneras.
Divide and pour half of the beaten eggs into each llanera molds over the garnishings.
Spoon pork mixture into the molds. Pack the mixture well and smooth top.
Divide and pour the remaining half of the egg mixture over the pork mixture, spreading across to fully cover the top.
Cover each llanera tightly with aluminum foil. Steam for about 30 to 40 minutes or until meat mixture is set and cooked through.
Refrigerator for about 1 hour or until completely cool. Invert Hardinera on a serving plate and peel plastic film. Cut into desired slices and serve with ketchup.