- 2 kg pork, balanced fat:meat ratio, preferably from the shoulder, cleaned and cut into 2 inch thick cubes
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- a dash or two of freshly cracked pepper
- oil for frying
- 2 tablespoons red pepper flakes (optional; I like mine with a subtle amount of heat)
- three 200 gram packs tomato sauce
- one 425 gram can whole or diced tomatoes, drained
- 1/4 cup breadcrumbs, or more if desired
- 2 whole garlic bulbs, minced
- 1 large onion, sliced
- 2 medium-sized carrots, cubed
- 5 small potatoes, cubed
- one 113 gram can pimentos, drained and roughly chopped (optional) OR 2 – 3 large red bell peppers, sliced into thin strips
- salt and pepper to taste
- In a large bowl, combine the marinade ingredients. Mix in the pork and leave for at least 30 minutes.
- In a frying pan, heat enough oil to coat the bottom of the pan. Add the carrots and potatoes and fry until slightly brown and potatoes are tender. When done, remove from heat and set aside.
- In a large pan or wok, heat oil and add the garlic and onions over medium heat. Fry until garlic is slightly toasted but not brown, and onions are slightly limp. Add the red pepper flakes.
- Add the pork with the marinade. Mix everything together. Cover and allow to cook over medium heat for around 30 – 40 minutes or until pork is tender. If everything dries up too soon, add a few tablespoons of water.
- When pork is cooked and tender, add the tomato sauce and tomatoes. Using your spatula or spoon, crush the tomatoes. Stir everything together. Add the potatoes, carrots and pimentos. Reduce heat to medium – low.
- Add the breadcrumbs and stir to incorporate. Adjust taste by adding more salt and pepper. Adjust consistency by adding more breadcrumbs or water. Cover and cook for another 15 – 20 minutes with occasional stirring.
- When done, remove from heat. Place it in a large bowl, garnish with more red pepper flakes and serve it with an even larger bowl of rice. Enjoy!