Pat the pork shoulder dry and slice into thin, bite-sized strips for faster cooking.
Slice the liver last and keep it cold. Thin strips help it cook in minutes.
Measure soy sauce, vinegar, and broth so you can move quickly at the stove.
Heat oil in a wide pan over medium heat. Add onion and cook until translucent.
Stir in garlic. Cook until fragrant, about 30 seconds.
Add pork strips. Season lightly with salt and pepper. Cook until no longer pink and edges start to brown.
Pour in soy sauce. Toss to coat the pork evenly.
Add bay leaves and crushed peppercorns. Stir well.
Pour in water or broth. Bring to a gentle simmer.
Cover and cook 12–15 minutes until pork turns tender.
Pour vinegar over the simmering stew. Do not stir for 2 minutes to let the sharpness mellow.
After 2 minutes, stir and taste. Adjust with a pinch of sugar if you want a rounder finish.
Add bell pepper and green peas. Simmer 2–3 minutes.
Push the pork to the sides. Add liver strips in a single layer.
Cook 1–2 minutes per side, only until just cooked through. Avoid overcooking.
If using liver spread, whisk in 1–2 tablespoons to slightly thicken the sauce.
Simmer 1 more minute to bring everything together. Taste and adjust salt and pepper.
Turn off the heat. Let the stew rest 3–5 minutes so the sauce settles.
Serve hot with rice. Garnish with spring onions if you like.
