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Recipe Card
ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1/2 lemon, juiced
- 1/3 cup soy sauce
- 1 teaspoon black pepper
- 1 tablespoon oil, plus more as needed
- 1 large russet potato, peeled and diced
- 2 medium carrots, chopped
- 2 bell peppers (red and green), seeded and chopped
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons sugar
- 1 (14.5 ounce) can Muir Glen Diced Tomatoes
- 1/2 cup water
- 2 bay leaves
Method
Step 1
Combine the cubed pork with the lemon juice, soy sauce, and black pepper, and allow to marinate for 30 minutes.
Step 2
Heat oil in a pot on medium heat and sauté the potato, carrots and bell peppers for 3-5 minutes or just until golden color forms then set aside (it will continue to cook later).
Step 3
Add a touch more oil to the pan and sauté the onion and garlic until fragrant. Add in the marinated pork along with the marinade and cook for 5 minutes.
Step 4
Add in the oyster sauce, sugar, Muir Glen Diced Tomatoes, 1/2 cup water (swirled into the empty can), and bay leaves. Mix well and once it comes to a bubble, turn the heat to medium-low, cover, and simmer for 20 minutes, making sure to stir halfway through and also mash the tomatoes.
Step 5
Once done, remove the lid and skim any excess oil on top if needed.
Step 6
Bring the heat back up to medium and add the vegetables back in. Stir and allow the vegetables to continue to cook and for the sauce to reduce and thicken for about 10-15 minutes.
Step 7
Serve with hot rice.