Ingredients

• 2 lbs. pork loin (cut into 1 1/2 inch strips)
• 4 potatoes (peeled and cut into quarters)
• 2 tbsp. minced garlic
• 2 tbsp. finely chopped onion
• 1 cup tomato sauce
• 2 bay leaves
• 1/2 tbsp. ground pepper
• 1/2 tsp. oregano
• 1/2 cup pimento stuffed Spanish olives
• 6 tbsp. white vinegar
• 1/4 cup bread crumbs
• 1 red bellpepper (cored and sliced in 1/2 inch strips)
• 1 green bellpepper (cored and sliced in 1/2 inch strips)
• 1 cup sweet peas
• 1/2 cup water
• 1 tbsp. salt or patis (fish sauce) to taste
• 5 tbsp. cooking oil

Preparation

• Heat 3 tbsp. or oil in a saucepan and saute garlic and onion
• Add pork and salt (or patis)
• Cook until pork is tender -- stir occasionally
• Add tomato sauce, bay leaves, ground pepper, oregano, olives, water and vinegar
• Simmer for 5 minutes -- stirring constantly
• Add bread crumbs, red and green bellpepper and sweet peas
• Cook for ten minutes
• Simultaneously (while cooking for ten minutes), in a separate skillet, heat 2 tbsp. of cooking oil and fry potatoes
• Add fried potatoes to stew
• Serve hot