2 tbsp LI FRAISWELL Vegetable oil 250ml
1 tbsp RENO liver spread 85g
350g V CUTS pork kasim, cut into 2 x 2-inch chunks
1 pc PURE BASICS Laurel leaves
2/3 cup Water
1/4 tsp PURE BASICS Iodized rock salt 500g, to taste
1/4 tsp PURE BASICS black pepper powder 100g, to taste
1/4 cup PG FRESH bell pepper red, cut into strips
1 cup PG FRESH Camote fruit, cut into chunks
1 pouch DEL MONTE Original Style Tomato Sauce 200g
2 tsp PG FRESH garlic, crushed
3 pcs PG FRESH onion native red, cut into half
1 tablespoon EQUAL brown sugar 1/4kl

1. In a pan, put LI FRAISWELL vegetable oil then sauté PG garlic and onion for 2 minutes. Add RENO liver spread, V CUTS pork, and EQUAL brown sugar. Sauté for 5 minutes or until lightly browned.
2. Add DEL MONTE Original Style Tomato Sauce, stir then add PURE BASICS laurel and water. Season with PURE BASICS salt and pepper to taste. Bring to a boil and turn down to simmer for 20 minutes or until pork is tender, stirring occasionally.
3. Add PG Camote and bell peppers. Simmer for 7 minutes.