Pork Mechado

1 cup cooking oil
1 1/2 kilos pork
1/2 kilo potatoes, quartered
2 large onions, chopped
2 heaping tablespoons garlic, crushed
1 kilo fresh tomatoes, chopped or tomato sauce as alternate
1 bottle of beer
1/2 cup soy sauce
1 large laurel leaf
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper

Instructions:
1. Pour oil into a heated frying pan. On high heat, brown the meat on all sides to seal the juices in. Fry the potatoes with the meat until brown but not fully cooked. Set aside the meat and potatoes.
2. Into a large casserole, transfer the oil used for frying and sauté the onions and garlic. Add the tomatoes and allow to boil until tomatoes begin to soften. Turn the heat down and cover the casserole. Stew the tomatoes for 15 minutes, mixing occasionally.
3. Add the beer,soy sauce, laurel leaf, Worcestershire sauce and pepper. Drop in the meat and turn the heat to high. When the sauce begins to boil, turn the heat down to low and cover the casserole. Let the meat stew for 1 1/2 to 2 hours or until tender. Drop the potatoes and cook until the potatoes are tender.
4. Cut the meat into medallions and transfer to a platter. Pour the sauce over it and serve with the potatoes on the side. It may also