Substances:
- one kilo pork (lean with minor extra fat) reduce into fifty percent inch thick cubes
- 1 cup chopped ripe tomatoes
- 1/two kilo pork liver cut into small cubes
- one tablespoon crushed garlic
- one cup potatoes (one/three inch-diced)
- 1/2 cup carrots chopped (same measurement with potatoes or flower layout)
- 1 bell pepper chopped
- 1/2 cup tomato sauce
- two tablespoons soy sauce
- one/four teaspoon pepper powder
- one tablespoon salt to taste
- one big red onion diced
Guidelines:
- Saute garlic and onions until medium brown.
- Continue stirring for two minutes, then mix in 2 cups h2o. Stir a minimal, cover and simmer until 50 percent down. Stir at times to avoid burning. It is also advised that you use a thick pot to steer clear of burning the sauce.
- In a Seperate container, set aside the tomato sauce and greens (carrots, bell pepper, and potatoes).
- When the pork is well cooked, put in the potato and the tomato sauce.
- When the potatoes are currently 50 % cooked, chuck in the carrots and bell pepper.
- Include salt or soy sauce for flavour (depends on your choice)
- Don’t overcook greens. Serve warm and enjoy!