1 kg MRS. GARCIAS pork kasim, sliced into cubes
1/2 cup PG Fresh onion red, chopped
1/2 cup UFC Green peas 155g
2 tbsp PG Fresh garlic, crushed
1 1/2 cup PG Fresh potato regular, sliced into chunks
1 1/2 cup PG Fresh carrots regular, sliced into chunks
1 1/2 cup water
1/2 cup PSF red bell pepper, sliced into 3/4-inch cubes
1 pouch DEL MONTE Filipino Style Tomato Sauce 250g
1/2 tsp JAM Black pepper whole 30g
2 tbsp BAGUIO Pure canola oil 80ml
4 tbsp LORINS Patis pouch 150ml
1 can DEL MONTE Pineapple Chunks 227g, drained & reserve syrup

1. In a bowl, marinate MRS. GARCIA'S pork in reserved DEL MONTE pineapple syrup for at least 30 minutes. Set aside.
2. In a pan, sauté PG onion and garlic until aromatic. Add the drained pork and sauté until lightly browned. Add LORINS patis and cook until almost dry.
3. Add DEL MONTE Filipino Style Tomato Sauce, reserved marinade, water, and JAM black pepper. Bring to a boil then turn down to simmer. Cover the pot and simmer for 35 minutes or until the pork is tender.
4. Add the PG potatoes and carrots then simmer for 5 minutes or until cooked. Add UFC green peas, DEL MONTE Pineapple Chunks, and PSF red bell pepper then simmer for 1 minute.