Combine annato seeds and cooking oil and let it stand for an hour. Then rub the seeds while soaked in the cooking oil to release the red coloring in the oil. Discard the seeds and set aside.
In a bowl, combine ground pork, pepper, 1 tablespoon of calamansi juice and 1 and 1/2 teaspoon salt. Mix all the ingredients using your hands by squeezing the ground pork until all the ingredients are thoroughly mixed.
Then add the beaten egg and continue mixing until the pork mixture is coated with the egg. Set aside.
In a medium size wok, heat 1 tablespoon of oil and saute the red bell pepper for 1 minute. Remove from the wok and set aside.
In the same wok, saute garlic until fragrant. Then add the onions and saute until soft. Add the annato oil in the wok and continue sauteing the garlic and onions while adding the minced tomatoes and laurel leaf.
Then add the ground pork mixture and stir cook. Cover and let it simmer until the pork is tender, about 25 minutes.
Then add the raisin, bell pepper, and the rest of the salt (1 teaspoon) and potatoes. Stir cook and add a little water if necessary, about 3/4 cup. Cover and simmer until the potatoes are half done.
Add the green peas and star margarine then stir until the margarine coats all the ingredients. Cover and simmer again until the potatoes are cooked. Serve hot with steamed rice.