Pork Mechado

Instructions

1. Marinate the pork
   In a large bowl, combine the pork cubes with soy sauce and calamansi or lemon juice. Mix well to coat the meat evenly and marinate for at least 20 minutes or up to 1 hour in the refrigerator.
2. Sear the meat
   Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Remove the pork from the marinade (reserve the marinade) and pat dry with paper towels. Brown the pork in batches, about 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
3. Prepare the base
   In the same pot, add the diced onions and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Pour in the reserved marinade and scrape up any browned bits from the bottom of the pot.
4. Simmer the stew
   Return the browned pork to the pot. Add the tomato sauce, beef broth, bay leaves, and brown sugar. Stir well, then bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour or until the pork is tender.
5. Add the vegetables
   Add the potatoes and carrots to the pot and continue simmering for 15-20 minutes or until the vegetables are almost tender. Then add the bell pepper strips and cook for another 5 minutes.
6. Finish and serve
   Season with salt and black pepper to taste. The sauce should be thick and rich; if it's too thin, simmer uncovered for a few more minutes. Remove bay leaves before serving. Serve hot with steamed white rice.