Begin by heating 2 Tbsps of cooking oil in a pot on medium heat. Saute the onions until translucent. Add the garlic. (Don’t burn the garlic or the onion!). Add in the ground pork, stirring once in a while, to make sure it doesn’t stick to the pan. Season with black ground pepper and patis. Cook the meat well.
When the meat is done, add your diced potatoes and water. Cover the pot. When it starts to boil, lower heat to simmer for about 20 minutes. Stir once in a while. Add water as needed. When the potatoes are near fork-tender**, add your pechay. Cover to simmer for another 2- 3 minutes. Season according to your taste. Remove from heat and add in your bell peppers before service!