1 lb. belly pork
2 lbs. lean pork meat
1-2 tsp. salt
1/2 tsp. pepper
4 bay leaves
3/4 c. shoyu
1/4 c. cider vinegar
Oil
4 cloves garlic, minced
1/2 onion, minced
1 can tomato sauce or tomato paste
1 bottle pimientos
1 bag frozen peas
1 tsp. flour diluted in 1/4 c. water
Dash ajinomoto (optional)

Thinly slice pork belly and cut pork meat into 1/4 inch strips. Marinate pork meat in salt, pepper, bay leaves, shoyu, vinegar, onion and garlic for about 1 hour.

Put oil in pot. Add 2 tablespoons garlic and onion. Fry pork belly until brown. Add pork meat and cook until water is almost gone. Put tomato sauce or paste in with meat.