Igado

For the pork & liver

1. Slice the pork tenderloin into thin strips.

2. Slice the pork liver into thin strips and place in a bowl.

3. Pour half of the vinegar (2 tbsp) over the liver and mix gently with your hands to firm up the liver and reduce its gaminess.

   Then 5 min of waiting

   Do not wash the liver after soaking in vinegar; it goes directly into the pan later.

For the sauce & vegetables

4. Heat the oil in a large pan over medium heat.

5. Add the chopped garlic while the oil is still warming up so it cooks evenly without burning.

6. Stir-fry the garlic until lightly browned.

7. Add the chopped shallots and saute until softened, about 1 minute.

8. Add the sliced pork tenderloin and stir-fry until the outer surface is no longer pink, about 2 minutes.

9. Continue stir-frying until any liquid released by the pork completely evaporates and the meat begins to sear in the oil, about 3 minutes.

10. Pour in the soy sauce and stir to coat all the pork slices evenly.

11. Add the cracked black peppercorns and dried bay leaves.

12. Pour in the water and bring to a boil.

13. Cover the pan, reduce the heat to low, and simmer until the pork is tender.

    Then 10 min of waiting

14. Uncover the pan and pour in the remaining 2 tbsp of Iloco vinegar.

15. Allow the vinegar to come to a full boil without stirring or covering the pan.

    Then 2 min of waiting

16. Stir the mixture and simmer uncovered to cook off the raw vinegar taste, about 15 minutes.

17. Add the vinegar-marinated pork liver (along with its liquid) to the pan and stir well.

18. Cook the liver until done, about 2–3 minutes.

    Adding liver near the end of cooking keeps it tender and prevents it from overcooking or turning rubbery.

19. Add the red bell pepper strips and green peas, stirring to combine.

20. Simmer for 3 minutes until the vegetables are cooked through.

21. Season with fish sauce to taste and stir well.

22. Transfer to a serving plate and serve hot with warm white rice.