In a deep pan, saute garlic and onion in oil until aromatic. Add in the ground pork and cook for 2 minutes or until no longer pink. Make sure to break the lumps.
Add carrots and tomato sauce and cook for a minute. Then add in the raisins, pickled relish. Season with salt and pepper.
Add hotdog and continue to stir cook for 2 to 3 minutes or until all the liquid has evaporated.
Remove the pan from heat then add the grated cheese and bell peppers and mix well. Let cool down.
While waiting for the meat to cool down, prepare the 3 small or 2 medium llaneras. Line the bottom with (heated/wilted) banana leaves. Brush with oil or margarine. Arrange the garnishings on the bottom of the mold/llanera. Be as creative as you like.
Once the cooked meat has cooled down enough, add the beaten eggs and mix until well blended. Fill each llanera with the mixture to the rim. Tap it several times against the counter to release air and make sure there are no spaces or holes, fill again if needed.
Cover with greased aluminum foil or another cut banana leaf. Place it on the top tray of a steamer. Steam for 30 minutes (small llanera) or 40-50 minutes (medium llanera) over medium heat. Turn off the heat and let it cool down for some minutes.
Remove the cover and run a knife along the inner sides of the llanera to detach the Hardinera.
Place the llanera top-side down on a serving plate and lift to release the Hardinera from the mold. Serve.