Cut the pork liver and pork shoulder into 2 inches strips. Place pork and livers in sperate bowl.
300 grams pork liver, 360 grams pork shoulder, 1/4 cup soy sauce, 1 tsp ground black pepper, 1/2 tsp salt, 3 pcs. bay leaves, 3 tbsp vinegar
Mix the marinating sauce by mixing soy sauce, vinegar, pepper, salt, and bay leaves in a bowl.
Pour and mix-in marinating sauce in equal amount into the bowls containing the pork strips and pork liver. Marinate for at least 30 minutes or overnight.
Heat oil in a cooking pot or deep pan over medium-high heat. Sauté onion and garlic until translucent and fragrant.
1 medium onion, 2 tbsp cooking oil, 3 cloves garlic
Add and sauté liver with marinating sauce first and cook until lightly browned. Remove liver from the pan then transfer in a plate and set aside.
Tip in pork strips with the marinating sauce and cook until it changed color to light brown.
Add the achuete powder, tomato sauce and water. Stir then cover pan with lid and simmer for 8-10 minutes or until pork is soft and tender.
2 tbsp achuete powder, 2 tbsp tomato sauce, 1 cup water
Add carrots and potatoes and stir to incorporate. Cover and simmer again until vegetables are soft.
1 pc carrot, 1 pc potato
Add the cooked liver strips, bell peppers and green peas then stir to distribute. Cover and simmer for 4-5 minutes or until green peas are soft and sauce is reduced.
1/2 cup frozen green peas, 1 pc small red bell pepper
Transfer in a serving plate and serve while warm. Bon appetit!