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1. Marinate the pork: In a bowl, combine pork belly, soy sauce, vinegar, half the onion, half the garlic, bay leaf, and peppercorns. Marinate for at least 30 minutes, or preferably overnight.

2. Sauté aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 2-3 minutes.

3. Cook the pork: Remove the pork belly from the marinade and saute in the pan until browned on all sides. Set aside.

4. Cook the liver (optional): If using liver, cook it separately in a small pan until lightly browned. Do not overcook to avoid becoming tough.

5. Simmer the sauce: Pour the marinade into the pan with the aromatics. Bring to a boil, then reduce heat and simmer for 5 minutes.

6. Add water and pork: Add the water and reserved pork belly to the pan. Bring to a boil again, then reduce heat and simmer for 30-40 minutes, or until the pork is tender

7. Add vegetables (optional): If using, add the bell pepper, carrot, and green peas to the pan and simmer for another 5-7 minutes, or until tender-crisp.

8. Season and finish: Add the cooked liver (if using), salt, and pepper to taste. Simmer for another 2-3 minutes to allow flavors to meld.

9. Serve: Remove from heat and serve hot with white rice.

• 1/2 kg pork belly, cut into bite-sized pieces

• 1/4 kg pork liver, cleaned and thinly sliced

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 bay leaf

• 1/2 teaspoon whole black peppercorns

• 1/4 cup soy sauce

• 1/4 cup vinegar (preferably cane vinegar)

• 1 cup water

• 1/2 teaspoon salt

• 1 bell pepper, sliced (optional)

• 1 small carrot, sliced (optional)

• 1/4 cup green peas (optional)

• Salt and pepper to taste

• Cooking oil

• Use a pressure cooker to significantly reduce cooking time.

• Adjust the amount of vinegar and soy sauce to your preferred taste.

• Some versions add chili peppers for a spicy kick.

• You can add other vegetables like potatoes, cabbage, or eggplant.

• For a richer flavor, add a small amount of liver spread to the marinade.

• Cooking time may vary depending on the size and quality of the pork.

• Leftover igado can be stored in an airtight container in the refrigerator for up to 3 days.