Ingredients

The following ingredients have 8 Servings
  • 1 pound pork tenderloin, cut into 1/2 inch strips
  • 1/2 cup vinegar
  • 1/4 cup soy sauce
  • 1 onion, peeled and sliced thinly
  • 2 bay leaves
  • 1/2 teaspoon peppercorns, cracked
  • 4 garlic, peeled and minced
  • 1 tablespoon canola oil
  • 1 small red bell pepper, cored, seeded, and sliced into strips
  • 1 cup water
  • 1 pound beef liver, cut into 1/2 inch strips
  • 1/2 cup frozen green peas, thawed
  • salt to taste

Instruction

  • In a bowl, combine pork strips, vinegar, soy sauce, onions, garlic, bay leaves, and peppercorns. Marinate for about 15 to 20 minutes.
  • Drain meat from marinade, squeezing excess liquid. Reserve marinade and aromatics.
  • In a pan over medium-high heat, heat oil. Add bell peppers and cook for about 30 seconds. Remove and set aside.
  • In the pan, add pork and cook, stirring occasionally, until color changes.
  • Add onions, garlic, peppercorns, and bay leaves (from marinating pork) and cook until softened and pork is lightly browned.
  • Add reserved marinade and bring to a boil, uncovered and without stirring, for about 4 to 5 minutes. 
  • Add water and bring to a boil.
  • Lower heat, cover, and simmer for about 25 to 30 minutes or until pork is tender and liquid is reduced. 
  • Add liver, stirring gently to combine, and continue to cook for about 4 to 5 minutes or until liver is cooked through and sauce is thickened. 
  • Add green peas and cook for about 2 to 3 minutes or until heated through. 
  • Add bell peppers and continue to cook for another 1 to 2 minutes or until tender yet crisp.
  • Season with salt to taste. Serve hot.