1. In 12-inch skillet over medium-high heat, in hot salad oil, cook pork cubes until browned, stirring frequently. With slotted spoon, remove meat to 1 1/2-quart casserole.
2. Meanwhile, cut each carrot crosswise in half, then cut each half lengthwise into thin slices. Thinly slice onion.
3. Preheat oven to 350°F. In drippings remaining in skillet, over medium heat, cook carrots and onion until lightly browned, stirring occasionally. Add tomato puree and remaining ingredients; over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet. Pour sauce over meat in casserole, stirring to mix. Cover casserole and bake 45 minutes or until meat is fork-tender. Skim fat from sauce in casserole.