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1. Heat oil in a large pot or Dutch oven over medium heat.

2. Add onion and garlic, saute until softened and fragrant.

3. Add pork cubes and cook, stirring occasionally, until browned on all sides.

4. Pour in tomato sauce, beef broth/water, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until pork is almost tender.

5. Add potatoes and carrots, simmer for another 15-20 minutes, or until vegetables are tender.

6. Add green peas (optional hotdogs and bell pepper) and cook for another 5 minutes.

7. Taste and adjust seasonings as needed. Serve hot with white rice.

• 1 kg chicken, cut into serving pieces

• 1/4 cup cooking oil

• 4 cloves garlic, minced

• 2 large tomatoes, chopped

• 1 (400 ml) can tomato sauce

• 1/2 cup water

• 1/4 cup soy sauce

• 1 tablespoon fish sauce

• 1/4 teaspoon black pepper

• 1/4 cup green peas

• Salt to taste

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• Optional

  •  1 bell pepper, sliced

  •  1 potato, peeled and quartered

  •  1 carrot, peeled and chopped

• Use bone-in, skin-on chicken pieces for extra flavor.

• Adjust the amount of tomato sauce and water depending on your desired consistency.

• You can add a pinch of sugar to balance the acidity of the dish.

• For a richer flavor, add a tablespoon of tomato paste during step 3.

• You can substitute pork belly for chicken for a different variation.

• Cooking time may vary depending on the size and quality of the chicken.

• Leftover chicken sarciado can be stored in an airtight container in the refrigerator for up to 3 days.