Back to 6 servings Pork 2 pounds pork shoulder or Boston butt, cut into 1-inch cubes; leave a little fat on 0.5 cup soy sauce, divided 2 tablespoons fresh lime or lemon juice 2 bay leaves, dried 2 tablespoons cooking oil, divided Sauce 1 cup onion, chopped 6 cloves garlic, minced 1 cup fresh tomatoes, chopped 1 can (15 oz) tomato sauce 1 cup water, plus more as needed 1 tablespoon fish sauce, optional 2 teaspoons brown sugar Vegetables 1 large potato, peeled and cubed 1 cup carrots, cubed 1 medium green bell pepper, diced 1 medium red bell pepper, diced 1 cup green peas, frozen is fine 1 cup garbanzo beans, canned, rinsed and drained 0.333 cup raisins Seasoning salt and black pepper, to taste
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1 Step 1: Combine the pork with half the soy sauce, the lime or lemon juice, the bay leaves, salt and pepper in a bowl. Cover and marinate at least 30 minutes, or refrigerate for several hours.2 Step 2: Heat 1 tablespoon of oil in a Dutch oven or heavy pot over medium heat. Saute the onion until translucent, about 3 to 5 minutes, then add the garlic and stir for 1 to 2 minutes.3 Step 3: Add the marinated pork with its marinade and cook, stirring, until the pork is no longer pink on the outside, about 5 to 7 minutes.4 Step 4: Add the fish sauce if using and 1 cup of water. Cover and simmer for 10 minutes.5 Step 5: Stir in the fresh tomatoes and tomato sauce, adding enough water to just cover the pork. Reduce heat to medium-low, cover and cook for 30 to 40 minutes, stirring about every 15 minutes, until the pork is fork-tender.6 Step 6: Add the potatoes, carrots and brown sugar. Cover and cook 10 to 15 minutes more, until the potatoes are just tender.7 Step 7: In the final 10 minutes, stir in the bell peppers, raisins, garbanzo beans and green peas. Cook until the vegetables are heated through and the sauce has thickened into a rich gravy.8 Step 8: Add water a half cup at a time if the sauce has reduced too much. Taste, adjust with the remaining soy sauce, salt and pepper, and serve hot over steamed rice.getsaucepan.com/r/9ca49ef6-ae7c-5655-99e5-fb95a249362b
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