Prepare all ingredients: cut red bell pepper into strips, mince shallots, and crush then chop garlic into small pieces. Pat the pork tenderloin dry with paper towels, then slice lengthwise. Soak the pork liver in Sukang Iloko to partially cook it and reduce the gamey flavor.
2
Heat oil in a pot. Once the oil begins to shimmer, add the garlic and stir constantly to ensure even browning without burning.
3
When the garlic turns light brown, add the shallots and stir-fry until they develop a light brown color.
4
Add the pork tenderloin slices. Cook over high heat, stirring frequently to sear all sides evenly. Once the natural juices from the meat evaporate completely, continue searing in the oil for at least 1 minute while stirring.
5
Pour in soy sauce and stir well to coat all the pork slices. Add the cracked black peppercorn and bay leaves for additional flavor.
6
Add enough water to barely cover the meat, cover the pot, reduce heat to the lowest setting, and simmer.
7
Once the liquid begins to simmer, slowly pour in the Sukang Iloko without stirring immediately. Let it blend naturally with the broth. Continue simmering for about 15 minutes to allow the vinegar flavor to fully integrate.
8
After 15 minutes, add the vinegar-soaked pork liver and immediately stir well. Simmer for 2 to 3 minutes until the liver is cooked through but not overcooked.
9
Add the red bell pepper strips and frozen green peas. Continue simmering for about 3 minutes until the vegetables' flavors fully infuse into the sauce.
10
Taste and adjust seasoning with fish sauce or salt to your preference. Fine-tune the acidity and saltiness as needed. Simmer longer if you prefer a more concentrated sauce, or add water if you prefer it lighter.
11
Transfer to a serving plate or bowl and serve alongside steamed rice. Garnish with additional bell pepper strips if desired for extra flavor and visual appeal.
PrimedTableBETA
