HEAT OIL IN A SAUCEPAN OVER MEDIUM HIGH HEAT; SAUTÉ GARLIC, ONIONS. WHEN ONIONS ARE TRANSPARENT, ADD THE PORK, COOK UNTIL BROWNED, ADD IN THE DICED TOMATOES. INCREASE HEAT TO HIGH; COOK TOMATOES WHILESTIRRING UNTIL THEY GET MUSHY.

ADD IN THE TOMATO PASTE AND 2 CUPS WATER. SEASON WITH FISH SAUCE, SALT AND PEPPER. THROW IN THE CHILLIES. BRING TO A BOIL; LOWER THE HEAT TO MEDIUM-LOW AND SIMMER FOR 30-40 MINUTES OR UNTIL PORK IS REALLY TENDER.

TASTE AND ADJUST SEASONING; ADD IN THE POTATOES, BRING TO A BOIL AND SIMMER SOME MORE UNTIL THE POTATOES ARE COOKED. ADD THE SLICED CABBAGE AND COOK UNTIL THEY ARE JUST WILTED, IF YOU WANT SOME CRUNCH OR REALLY COOK IT THROUGH EITHER WAY IS JUST FINE, I’VE TRIED BOTH AND THEY TASTED GREAT, IT’S JUST A MATTER OF PREFERENCE IN TEXTURE HERE.

HAVE A TASTE ONCE MORE, ADJUST SEASONING IF NECESSARY. COVER AND LET COOL A LITTLE BEFORE SERVING. SERVE WITH STEAMED RICE AND CRISPY FRIED GALUNGGONG (MACKEREL SCAD) FISH, THE SALTINESS AND CRUNCH OF THE GALUNGGONG GOES WELL WITH THIS DISH BUT THAT’S JUST ME, WE ALMOST ALWAYS HAVE FRIED FISH TO GO WITH A VEGETABLE DISH BEFORE; IT’S NOT NECESSARY OF COURSE AS IT ALREADY HAS MEAT IN IT.