Igado

Marinate the pork and liver separately with soy sauce, vinegar, garlic, and pepper.

Saute onion and garlic until fragrant, then add the pork and brown it lightly.

Pour in the pork marinade, bay leaves, and a little water and simmer until the pork is tender.

Add liver, carrots, peas, and bell pepper and cook until the liver is just done.

Reduce the sauce to a glossy coating and serve hot with steamed rice.