Heat up oil in pan or wok. Saute the potatoes until lightly toasted then add 1 tsp salt and pinch of black pepper. Continue to saute until you see a bit of toast mark on the potatoes. Remove from pan or wok then set aside.

Using same pan or wok, sauté your onions, then the garlic. Add the pork and sauté in high until you see change in color. Add 1/2 teaspoon salt and some ground pepper. Mix thoroughly and continue to saute until you see the fat is rendered.

Add one tables spoon of soy sauce and 2 tablespoon oyster sauce and mix thoroughly. Add the bay leaves. Add about 3/4 cup of water to deglaze the pan. Add 3 tbsp vinegar and set the flame on low. Cook for about 5 minutes.

When the liquid is reduced, mix it to avoid burning the meat then add the sautéed potatoes back in the pan, set flame back on high and mix thoroughly. Optional, add a bit of dark sauce for color without adding saltiness to the taste.

Turn off the flame and it is ready for serving. Enjoy.