Mix pork, soy sauce, calamansi juice, half of the garlic, laurel leaf, butter, water in a caserole. Let it boil for 15 minutes or until meat is tender. Separate the meat from the sauce afterwards.

In a separate pan, fry the carrots and sweet potatoes (until light brown). Set aside.

In a big enough wok, heat at high, saute garlic, onion and tomato sauce until the tomato sauce becomes oily, then mix the meat. Let it simmer for 5 minutes, stirring occasionally.

Add the carrots and sweet potatoes, pour the remaining sauce, then the milk. Stir well. Let it boil for 5 minutes, stirring occasionally or until sauce is slightly thick. Pinch some salt and pepper to taste.

Optional - add sliced siling labuyo for a stronger kick.