Lorem ipsum dolor sit amet consectetur, adipisicing elit. Laudantium rem deleniti velit illum nulla eum illo nihil suscipit praesentium cumque fugiat reiciendis ab, impedit assumenda, molestias exercitationem ea consequatur tenetur corrupti nobis repudiandae labore? Ipsa laboriosam quae dolores harum quisquam in aspernatur qui consectetur hic consequuntur unde doloribus architecto eaque cumque sapiente iure voluptatum ex eius aperiam illo, debitis autem! Vitae ipsum aut quam saepe.

Id tempore, dicta molestias dolores, officia nostrum commodi repudiandae at necessitatibus quisquam recusandae aspernatur odio ea consequatur accusantium dolorem animi culpa quam similique mollitia veniam quo minus debitis earum. Ea expedita eius quisquam quis commodi optio perspiciatis numquam quia praesentium incidunt. Iure nulla officiis nobis magnam molestiae?

Expedita ad possimus rerum quas quae culpa debitis alias est amet eos numquam sit, eius repudiandae, a provident dolore optio laboriosam asperiores quod doloribus. Dolores nulla fuga quaerat commodi, cumque cum, debitis doloribus provident quisquam iure obcaecati excepturi explicabo soluta voluptatibus accusamus? Vel libero esse quod nesciunt quos sapiente neque hic dignissimos fuga quasi rerum quas doloremque enim consequatur, architecto eius animi, a voluptatem expedita temporibus reiciendis aut exercitationem eveniet magni? Nostrum doloribus delectus provident impedit, praesentium quos dolor aliquam, alias accusantium reprehenderit dolorem dolore sapiente enim labore!

1. Season the pork: In a bowl, pat the pork pieces dry and season generously with salt. Set aside.

2. Sauté aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 2-3 minutes.

3. Brown the pork: Add the pork pieces and cook, turning occasionally, until lightly browned on all sides.

4. Incorporate tomatoes and spices: Add the chopped tomatoes, tomato paste (if using), bay leaf, peppercorns, and chili flakes (if using). Cook for another 2-3 minutes, stirring occasionally, until the tomatoes soften and release their juices.

5. Simmer in liquids: Pour in the tomato sauce, water, soy sauce, and fish sauce. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pork is almost cooked through.

6. Add vegetables: Stir in the potato and carrot, and simmer for another 10-15 minutes, or until tender.

7. Last touches: Add the green peas and cook for another 2-3 minutes, until heated through. Taste and adjust seasonings with salt, pepper, additional soy sauce, or fish sauce to your preference.

8. Serve: Remove from heat and serve hot with white rice, alongside fresh green veggies or fried eggs.

• 1 kg pork shoulder, cut into bite-sized 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

• 1/2 teaspoon black peppercorns

• 1/4 cup green peas

• 1 carrot, peeled and chopped

• 1 large onion, chopped

• Salt to taste

---

• Optional

  •  1 bell pepper, sliced

  •  1 tablespoon tomato paste

  •  1 teaspoon chili flakes (for a spicy kick)

• Use bone-in pork shoulder for richer flavor and texture.

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

• Use brown sugar or a pinch of sugar to balance the acidity of the tomatoes.

• For a creamier texture, mash a small portion of cooked potatoes back into the sauce.

• Feel free to customize with other vegetables like eggplant, green beans, or bell peppers.

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

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