Pork Giniling

Method

1. Heat 1 tablespoon oil over medium-high heat. Brown the potato and carrot cubes for 5–6 minutes, turning occasionally; transfer them to a plate before tender.
2. Lower to medium and add the remaining oil. Cook the onion for 3 minutes, then the garlic for 30 seconds without browning.
3. Add the pork, leave it undisturbed for 2 minutes, then break it into small crumbles and cook until lightly browned with no pink or pooled liquid; spoon off excessive fat.
4. Add the tomatoes and cook until pulpy, then stir in fish sauce for 1 minute. Add tomato sauce, water, pepper, and optional raisins and bring to a gentle simmer.
5. Return potatoes and carrots, cover loosely, and simmer for 10–12 minutes, until the pork reaches 71°C (160°F) and the vegetables are almost tender.
6. Uncover and reduce until the sauce coats the meat. If vegetables remain firm, add water by tablespoons and continue cooking.
7. Fold in peas and bell pepper and cook for 3–4 minutes. Taste the fully cooked dish, season only if needed, rest 3 minutes, and serve with rice.