In a sauce pan saute garlic and onion until fragrant.
Add in the pork and chorizo.
Stir cook for 1 to 2 minutes.
Add in fish sauce and tomato paste.
Stir cook for 2 to 3 minutes.
Add enough water up to about 1 inch over the meat.
Bring to a boil and simmer for 20 to 30 minutes or until the pork are tender.
Add more water as necessary.
Now continue to cook until all the liquid has evaporated and only an oily sauce remains. Stirring continuously to avoid burning.
Remove from heat and mix in all the remaining ingredients. Season with salt and pepper to taste.
Let cool down.
Arrange slices of hard boiled eggs, pineapple, green and red pepper strips on the bottom of the mould or llanera.
Pour over half of the beaten egg over the garnishing.
Fill the Hardinera mixture into the mould or llanera.
Press top to smoothen.
Pour the remaining half of the beaten egg over the Hardinera mixture.
Cover the mould or llanera with foil.
Bake for 275ᵒF to 300ᵒF for 1 to 1 1/2 hours.
If the hardinera is cooking to fast reduce the temperature.
Alternately wrap the mould or llanera to seal with aluminium foil and steam for 1 to 1 1/2 hours.
To serve run the handle of a spoon or fork along the sides of mould or llanera to loosen the hardinera.
Invert onto a serving platter and tap mould or llanera lightly to release.
Slice and serve with or without ketchup.