In a large bowl, combine the ground pork, beaten eggs, breadcrumbs, chopped raisins, carrot, pickle relish, red pepper, green pepper, onion, garlic, cheddar cheese, parsley, salt, pepper, and soy sauce (if using). Mix with your hands until evenly combined. Do not add the hard-boiled eggs or Vienna sausages yet.

Divide the mixture into 4 equal parts.

Take one portion of the meat mixture and spread it onto a sheet of heavy-duty aluminium foil about 15 inches (38cm) long.

Flatten the mixture into a roughly 8×8 inch (20×20cm) square, about 1/2 inch (1cm) thick.

Arrange a line of Vienna sausage halves and hard-boiled egg wedges down the centre of the meat square, leaving about 1 inch (2.5cm) clear at each end.

Using the foil to help, carefully roll the meat around the filling to form a tight log, keeping the filling centred. The foil does not go inside — use it as a guide, then wrap the foil tightly around the outside of the roll and twist both ends firmly like a sweet wrapper.

Repeat with the remaining three portions of meat mixture, filling, and foil.

To steam: Place the foil-wrapped rolls on a steamer rack over boiling water, cover, and steam for 1 hour. To bake: Place the rolls seam-side down on a baking sheet and bake at 350°F / 175°C (180°C fan-forced) for 1 hour. In either method, the internal temperature should reach 160°F / 71°C when checked with an instant-read thermometer.

Let the rolls rest in their foil for 10 minutes before unwrapping. Slice into 1/2 inch (1cm) rounds and serve warm or cold with banana ketchup or regular ketchup.