INGREDIENTS:
- ½ lb pork shoulder, sliced into thin strips
- ¾ lb pork liver, sliced into strips
- 1 (16 oz) can garbanzos chickpeas
- 1 medium bell pepper, sliced into strips
- 4 pcs dried bay leaves
- 1 medium onion, diced
- 4 cloves garlic, crushed
- ¼ tsp ground black pepper
- 1 tsp granulated white sugar
- 1 tsp garlic powder
- 4 tbsp soy sauce
- 3 tbsp white vinegar
- 1 & ½ cups water
- Salt, to taste
- 6 tbsp cooking oil
HOW TO COOK:
- In a wok or a pan, heat 3 tbsp of the cooking oil.
- Stir- fry the liver for 2 to 3 minutes.
- Add the garlic powder and continue to cook, until the liquid from the liver completely evaporates. Set aside.
- In another pot, heat the remaining cooking oil.
- Once the pot is hot, sauté the garlic and onion, until soft.
- Add the ground black pepper then stir.
- Add the sliced pork shoulder then cook until light to medium brown.
- Add the dried bay leaves then cook while stirring for 3 to 5 minutes.
- Pour the soy sauce and water in the pot then stir and let it boil.
- Cover the pot and cook in low heat for 30 to 45 minutes, or until pork gets tender.
- Stir- in the stir- fried liver.
- Pour the white vinegar in the pot and wait for the liquid to boil again then stir.
- Add the garbanzos chickpeas and the red bell pepper.
- Stir and cover.
- Cook in medium heat for 5 minutes.
- Add the salt and sugar then stir.
- Remove from heat then transfer to a serving bowl. Serve and enjoy!
IMAGE: angsarap.net
Also try: Igado
