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2 lbs. pork belly (cubed)

2 pieces potato (cut into large cubes)

3 tablespoons soy sauce

2 tablespoons oyster sauce

2 tablespoons white vinegar

3 pieces dried bay leaves

5 cloves garlic

1 piece onion (chopped)

2 pieces tomatoes (chopped)

3 cups water

1 teaspoon brown sugar

¼ teaspoon ground black pepper

Salt to taste

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1. Sear the pork belly until brown and enough oil has been extracted. Remove it from the pan and set it aside.

2. Drain the excess fat, leaving 1 tablespoon of pork fat in the pan

3. Sauté the garlic and onion in the extracted pork fat until the onion softens.

4. Add the pork belly back into the pan. Saute it for 1 minute.

5. Pour the soy sauce and oyster sauce. Stir and then add the water. Cover the pan. Let the mixture boil. Add the dried bay leaves, and then adjust the heat setting to a simmer. Continue simmering for 30 minutes.

6. Add the white vinegar and sugar. Cover the pan and simmer until the pork tenderizes completely. Note: This can take from 30 to 45 minutes.

7. Add the potatoes. Cook it for 5 minutes or until tender

8. Add the bell pepper. Season with salt and ground black pepper to taste. Cover and cook for 2 minutes.

9. Transfer to a serving plate with white rice. Serve warm.

Cutting the pork belly into smaller cubes will greatly speed up the cooking time but you lose a bit of the chewiness. I recommend cutting into ½ inch cubes.

You can substitute the white vinegar with apple cider vinegar for even more flavour

Other vegetables to consider adding: Green beans, spinach, Broccoli, cauliflower, peas, carrots, cabbage