Pork Giniling Igado with Liver Spread

I was craving for Igado for a few days already but the outside heat is unbearable so I had to cook it with whatever I have in the pantry.

To my surprise, it turned out really good, so i thought of sharing it with you guys.

You may also use pork tenderloin cut into strips as traditional Igado would have.

INGREDIENTS:

1/2 kg. ground pork
4 cloves of garlic, minced
1 medium size onion, chopped
2 pcs. bay leaves
2 tbsp. of cooking oil
1/4 cup soy sauce
1/4 cup vinegar
1 can liver spread
2 cups of green peas (I used 1 big can)
1 big bell pepper, cut into strips
1 cup water
salt & pepper to taste

DIRECTIONS:

1. Heat the cooking oil in a pan and saute the garlic and onion until garlic is cooked but not burnt and the onion turns translucent.
2. Add in the ground pork and cook until it is light brown.
3. Add the bay leaves, soy sauce, a dash of salt and pepper and stir.
4. Add the vinegar (do not stir for a few minutes until the vinegar is well cooked).
5. Add the water and let it simmer for 5 minutes.
6. Add the liver spread and stir.
7. You may add more water if you want a more saucy consistency.
8. Add the bell pepper and green peas and cook for another 5 minutes.
9. Adjust the taste to your liking.
10. Serve hot and enjoy!