Heat oil in a pan. Once the oil becomes hot, pan-fry the carrots and potato until the outer part turns light brown. This should take around 2 to 3 minutes. Set aside.
Remove excess oil from the pan. Saute onion, garlic, and tomato. Continue to cook until the onion and tomato becomes soft.
Add the pork belly slices into the pan. Cook until the pork turns light brown.
Pour tomato sauce into the pan. Stir.
Add water. Let boil. Cover and cook in low heat for 45 to 60 minutes.
Add liver spread. Stir until well blended.
Put the bell peppers into the pan. Stir. Continue to cook in medium heat until the sauce reduces to half.
Season with salt and ground black pepper.
Add the pan-fried carrot and potato. Stir and cook for 3 to 4 minutes.
Transfer to a serving plate. Serve!
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