400g pork belly/lean pork (alternatively: chicken breast fillets) - cut into 1 inch pieces
6 cloves garlic, finely chopped
2 small onions, finely chopped
2 medium potatoes, cut into cubes and boiled (optional)
½ tsp dried oregano
½ tsp dried/fresh thyme
½ tsp parsley
1 tsp black pepper (or to taste)
salt (to taste)
3 bay leaves
6 cardamoms
½ cup dark soy sauce
½ cup light soy sauce
2 tbsp brown sugar
½ tbsp black pepper corns
½ cup water
2 tbsp cooking oil

400 g pork belly/lean pork (alternatively: chicken breast fillets) - cut into 1 inch pieces 6 cloves garlic, finely chopped 2 small onions, finely chopped 2 medium potatoes, cut into cubes and boiled (optional) 1 tsp black pepper (or to taste) 3 bay leaves 6 cardamoms 2 tbsp brown sugar 2 tbsp cooking oil

1. Start off with taking oil in a saucepan on medium heat. Add in the chopped onions and garlic, saute it and let it sweat for 1 minute.

2. Add in your pork pieces and cook for 3 minutes, stirring all the while for it to cook from all sides.

3. Add in the water and increase the heat to high. Let the water boil and for the pork to cook in it. (See notes)

4. Decrease the heat to medium once the water has evaporated and only a little is still left in the saucepan.

5. Add in all the spices, soy sauce and boiled potatoes to the pan - and let it simmer for 5 minutes or until the consistency has thickened to that of a gravy.

Serve hot with rice.