Igado

Remove fat from meat and cut into 1/2 inch pieces.

In medium heat, cook the diced pork skin with fat. Sprinkle with a pinch of salt until crunchy bits are left. Transfer them into a small container. Throw away the oil but leave about 1 tablespoon in the pan.

Add liver strips and sauté with the onion for a minute, then pour 1/3 cup of vinegar into the mixture. Cover and cook in med-high heat for 5 minutes.

Add in the crunchy pork fat with skin, salt and pepper, and 1/6 cup vinegar.

Lower heat to medium. Add frozen peas and red bell pepper.

Add the bay leaves and gently mix in.

Serve with rice.