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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 pork shoulder, cut into bite-sized cubes

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1/4 cup cooking oil

• 1 (400 ml) can tomato sauce

• 2 cups beef broth or water

• 1 bay leaf

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 medium potatoes, peeled and quartered

• 1 medium carrot, peeled and chopped

• 1 cup green peas

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• Optional

  •  2 cup hotdogs, sliced diagonally

  •  1 bell pepper, chopped

• Use pork belly for richer flavor.

• Adjust the amount of tomato sauce for desired consistency.

• You can add other vegetables like bell peppers, celery, or green beans.

• You can add other vegetables like bell peppers, celery, or green beans.

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

• You can use a pressure cooker to speed up the cooking process.

• Leftovers can be stored in the refrigerator for up to 3 days.