1 kg pork kasim, sliced into strips

½ slice of lemon, juiced

3 tbsp soy sauce

½ tsp garlic powder

½ tsp ground black pepper

½ kg pork liver, sliced into strips

½ slice of lemon, juiced

2 tbsp soy sauce

½ tsp garlic powder

½ tsp ground black pepper

3 tbsp cooking oil

1 large onion, sliced

2 tbsp minced garlic

Marinated pork

¼ cup soy sauce

5 cups water

2 pcs dried bay leaves

Fried marinated liver

1 tbsp oyster sauce

¼ cup vinegar

½ tsp ground black pepper

1 large green bell pepper, sliced

1 large red bell pepper, sliced

1 cup green peas

1 tsp sugar

In separate bowls, marinate pork kasim and pork liver using their respective seasonings and lemon juice. Set aside for at least 30 minutes.

Heat 1 tbsp of oil in a pan. Fry the marinated liver briefly until lightly browned on the outside but still tender inside. Set aside.

In a larger pan, heat the remaining oil. Sauté onion and garlic until soft and fragrant. Add the marinated pork and stir-fry until no longer pink. Pour in ¼ cup soy sauce, add the bay leaves and water. Let it simmer over medium heat until pork becomes tender, about 25–30 minutes.

Add the fried liver to the pan. Stir in oyster sauce, vinegar, and ground black pepper. Allow the vinegar to boil before mixing to avoid a raw taste. Simmer until the sauce slightly thickens.

Add green and red bell peppers, green peas, and sugar. Stir and cook for another 3–5 minutes until veggies are tender-crisp and flavors are well blended.

Best served hot with steamed white rice.