Rinse pork and drain well.
In a deep pot, combine pork, sliced onions, crushed garlic, 1 cup of the ketchup, 1 tablespoon of the tomato paste, 1 teaspoon salt, and enough water to cover. Stir to distribute.
Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook for about 1 to 1 1/2 hours or until meat is fork-tender.
Remove pork from the pot and allow to cool to touch. Cut into small cubes.
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add the remaining 1 cup tomato ketchup and 1 tablespoon tomato paste. Stir and simmer for 1 minute or until heated through.
Add pork, luncheon meat, bell peppers, sweet relish, cheese, raisins, sugar, and salt to taste.
Add about 1/2 cup water and continue to cook until the sauce is mostly absorbed.
Transfer mixture to a large bowl and allow to cool completely.
Brush the bottom and sides of three llaneras with softened butter. Line each with banana leaf cut in oval shape large enough to cover the bottom of the molds. and lightly brush with butter.
Arrange boiled egg slices, pineapple slices, bell pepper strips, and carrot florets on top of the banana leaves.
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 the meat mixture is set.
Let stand for about 8 to 10 minutes and then invert on a serving platter. Peel the banana leaf and slice into serving portions. Or refrigerate for at least an hour or until completely cold.