Cut off any large fat chunks off of the pork and cut into bite sized pieces.
Toss the pork with the cumin, coriander, paprika, allspice, cloves and black pepper. Leave it to marinate for 10 minutes.
Meanwhile, you can spend the time chopping the vegetables.
In a large pot, heat oil.
Add onion, garlic and bell pepper. Stir fry until the vegetables are softened.
Push the vegetables to the perimeter of the pot and add the meat in a single layer in the middle.
Cook on high heat for 5 minutes.
Stir the meat with the vegetables to combine. Cook on high heat for another 5 minutes.
Add the can of tomatoes. Fill the can with water and add it to the pot.
Bring it to a boil.
Reduce heat to medium and cook, partially covered, for 45 minutes. The pan should be covered about 75%.
Add sweet potatoes, carrot, corn and sambal.
Cook on high heat for 15 minutes, until vegetables are tender. It is important to cook on high heat so that some of the liquid will evaporate.
Add herbs and salt. Stir to combine.