Ingredients:

1 kilo pork buto-buto
1 large potato cut into wedges
1 large carrots cut into wedges
2 green and red bell pepper cut into wide strips
2 cups canned whole tomatoes, mashed
1 large onion chopped
6 cloves garlic chopped
1 small can liver spread
3 bay leaf
1/4 cup grated cheese
2 tsp chili powder
2 sili labuyo chopped
1 cup water
1 Tbsp tomato paste
2 Tbsp sugar
3 Tbsp vegetable oil
1/4 cup calamansi juice
1/4 cup soy sauce
2 Tbsp sugar


Preparations:

In a bowl, combine calamansi juice, vinegar, soy sauce, sugar, half of the chopped onion, half of the chopped garlic and pepper. mix well and marinate pork buto-buto in this mixture. Set aside on the fridge for 20 minutes or more.
Drain pork and set aside marinade.
Heat pan with oil and fry pork pieces until brown on all sides, set aside.
Fry potatoes and carrots until half cooked.
In the same pan saute rest of chopped onion and garlic until brown.
Add pork and chili powder mixing well.
Pour in the reserved marinade, water, tomato sauce ,tomato paste and bay leaf. Add the fried potato, carrots and bell pepper. Let boil for 20 minutes or until pork is tender.
Then add cheese, liver spread, boil for another minute.
Add chopped sili, season with patis and adjust seasoning according to your taste.
Boil until pork is tender and sauce thickens.