Pork ribs afritada

Here's my own version of the afritada I made earlier for dinner:

Ingredients:

• 1/2 kg pork ribs, sliced
  
• 1/4 kg lean pork, diced
  
• 4 cloves garlic, chopped
  
• 1 large red onion, chopped
  
• 1 large Russet potato, diced
  
• 1 red bellpepper, sliced
  
• 1 cup (Maggi) tomato sauce
  
• 2 pechay
  
• 3 tbsp patis (fish sauce)
  
• cornstarch

Steps:

1. Fry potatoes until golden brown. Set aside.
   
2. Using the cooking oil above, sautee garlic and onion, then drop in the pork. Add fishsauce. Wait till you can smell that distinct cooked fish sauce smell.
   
3. Add 1 cup water and 1 cup tomato sauce. Let it boil then add the potatoes and bellpepper. Continue to boil until the pork is tender, adding water as necessary.
   
4. Add cornstarch until you get desired consistency of the sauce. 2 tbsp should be ideal.
   
5. Add pechay. When it boils, turn off the fire.

Comments:
Key component is tomato sauce. Selection of the tomato sauce brand can make or break the taste. During my initial "trial run", I used the Maggi tomato sauce, which has just the right amount of sweetness.

If pechay is not available, cabbage leaves can be used instead.

Sprinkle fried sesame seeds before serving.