2 cups pork, ground, or beef, ground or 1 of each
2 tomatoes, diced
2 potatoes, preferably red or yukon gold because they hold their shape better, if you have russett, put it in during the last 15 minutes of cooking, they should be diced.
1 onion, diced
maggi sauce or fish sauce, to taste
a little salt and pepper to taste.
In a skillet or dutch oven so it does not splatter, heat the oil, throw in the onions and saute until limp. You can hasten this by throwing in a pinch of salt, a very tiny pinch, or you can wait patiently about 2 minutes.
Then, throw in the meat, and wait till everything is browned, but not toasty brown, just cooked through, then throw in the salt, pepper, and maggi about 2 tsp of maggi just a bit of salt, or hold it till it’s cooked, and 1/4 tsp of pepper.
Then throw in the tomatoes until they are thoroughly cooked through, then throw in the potatoes, and stir, and cover for about 10 minutes, check, when the potatoes are done, you can serve it, either over rice or with french bread.