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Finely Grate Lime Peel, Reserving 2 Tablespoons Peel. Juice The Limes. In A Bowl, Combine The Soy Sauce, Garlic, Oregano, Thyme, Cayenne, Parsley, Lime Juice And Reserved Lime Peel. Pour 1/2 Cup Marinade Into A Large Resealable Plastic Bag; Add The Pork And Bay Leaf. Seal Bag And Turn To Coat; Refrigerate For At Least 2 Hours. Cover And Refrigerate Remaining Marinade. Drain And Discard Marinade. Discard Bay Leaf. In A Large Nonstick Skillet, Heat Oil Over Medium-High Heat. Add Sugar; Stir Until Bubbly. Add The Meat; Cook And Stir For 3-4 Minutes Or Until Browned. Reduce Heat; Add The Onions, Peppers And The Reserved Lime Mixture. Cook, Uncovered, For 10-15 Minutes Or Until Vegetables Are Tender. Add The Tomatoes; Cook 1 Minute Longer.
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