In a mixing bowl, marinate the pork belly with soy sauce, calamansi juice, and ground black pepper. Ensure the pork is evenly coated in the marinade, then let it sit for at least one hour to absorb the flavors.

Heat a pan over medium heat and fry the potatoes, carrots, and bell peppers until they are slightly browned and tender. Once cooked, set them aside for later use.

Once the garlic and onion are slightly cooked, add the marinated pork belly to the pan. Let it simmer until the pork is slightly cooked and starts to brown.

Add the tomato sauce to the pan and let it simmer for about two minutes to allow the meat to absorb the flavor.

Pour in two cups of water and bring the mixture to a boil. Reduce the heat to low and let the pork simmer until it becomes tender, which may take some time.

Once the meat is tender, add the pork cubes to the pan to enhance the flavor of the dish.

Add the green peas to the pan, followed by the fried potatoes, carrots, and bell peppers. Let the Mechado simmer for a few more minutes to allow the flavors to meld together.

Transfer the Pork Mechado to a serving bowl and it's ready to be enjoyed! Serve it hot alongside steamed rice or your favorite bread for a delicious and satisfying meal.