- 1/2 kilo pork shoulder (kasim)
- 200 grams pork liver
- 1 tsp ground black pepper
- 1/4 cup soy sauce
- 3 pcs Philippine lemon, topped
- 2 tbsps oil
- 5 cloves garlic
- 2 medium (75 grams) red onions
- 2 medium (75 grams) red plump tomatoes
- 1 pc (50 grams) red bell pepper
- 1 cup water
- 2 tbsps soy sauce
- 1 pc (100 grams) potato
- 1 can liver spread
- 3 tbsps green peas
- 1 tbsp flour
- 1/4 cup water
Slice the pork and liver into long thin strips.
In a bowl, put the pork, black pepper and soy sauce. Squeeze 2 Philippine lemons, strain the seeds using your hand. Disregard. Mix well. Set aside.
Pound the garlic finely. Mince finely the onions and tomatoes. Cut the potato into short-length strips. Seed and slice the red bell pepper into thick strips.
In a pan, over medium-high fire, put oil. Heat moderately. Add garlic. Saute until rich golden brown. Follow with onions and tomatoes. Saute and mash until limp.
Put the pork with its marinade and bell pepper. Stir-fry for 6-8 minutes. Add water and soy sauce. Squeeze the juice of the remaining Philippine lemon, straining the seeds. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 10 minutes.
Increase fire to medium, put the pork liver, potato and liver spread. Mix. Lid on. Bring to boil Cook for another 5 minutes.
Meanwhile, in a small bowl, mix the ingredients for the thickening agent.
Add the thickening agent and green peas. Cook until it boils.
Serve with rice.