– pound pork, [0.48 kg] (blade chops or any cut for braising cut into small pieces) – teaspoon salt, (or more to taste), divided – teaspoon pepper (freshly-cracked, or ground), (or more to taste), divided – teaspoon oregano (dry, ground) – tablespoon vegetable oil, (peanut, soy or corn) – tablespoon mashed garlic, crushed – large red onion, cubed or cut into thin strips – bell pepper, diced – tomato, diced – cup tomato sauce – tablespoons minced parsley
Heat the oil over medium heat. Add the pork and brown. To brown you must let the meat juices evaporate and brown once they evaporate. Add 3 tablespoons of water and cook covered over medium-low heat until the meat is tender, stirring and adding water by tablespoons as needed to prevent it from burning or sticking to the bottom.
Once the liquids evaporate, add the garlic and stir for half a minute. Add the onion and cook, stirring until it starts to turn translucent. Add the bell pepper and tomato and stir to combine. Incorporate the tomato sauce and 1 cup of water. Cook until the liquids reduce and you have a thick sauce. Season with salt and pepper to taste and stir in the parsley.