Igado

Method

1. Season the pork shoulder strips with 2 tablespoons soy sauce and set aside while you prepare the other ingredients.
2. Heat the oil in a pot over medium heat. Sauté the onion and garlic until fragrant, then add the seasoned pork and cook until lightly browned.
3. Add the 1/4 cup soy sauce, vinegar, water, and bay leaves. Bring to a boil, then lower the heat and simmer about 25–30 minutes until the pork is tender.
4. Add the pork liver strips, carrot, peas, and bell pepper strips.
5. Simmer 5–7 minutes more, just until the liver is cooked but still tender and the vegetables are done.
6. Season with salt and pepper to taste.
7. Serve igado hot with steamed rice.