Ilocano Pork Liver and Belly Stew

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A beloved specialty from the Northern Philippines, this hearty stew balances tender pork liver and belly with crisp-tender vegetables in a tangy, lightly sweet soy-vinegar sauce. Traditionally served family-style with plenty of steamed rice, it captures the rustic, vinegar-forward character that defines Ilocano cooking.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 5 gSugar
• 28 gProtein
• 780 mgSodium
• 620 mgPotassium
• 65 mgCalcium
• 6 mgIron
• 75 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the pork and liver

• 400 g (about 14 oz) pork belly, skin-on, sliced into 1/2-inch strips
• 250 g (about 9 oz) pork liver, sliced into 1/4-inch pieces
• 100 g (about 3.5 oz) pork heart, diced (optional, traditional)
• 2 tbsp cane vinegar
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Pork belly skin-onPork liverPork heartCane vinegarFine sea saltBlack pepper

Aromatics and vegetables

• 2 tbsp neutral cooking oil
• 6 cloves garlic, finely minced
• 1 medium yellow onion, thinly sliced
• 2 medium carrots, peeled and sliced on the diagonal
• 1 red bell pepper, cored and sliced into strips
• 1 green bell pepper, cored and sliced into strips
• 1 cup frozen green peas, thawed
• 2 dried bay leaves

Neutral cooking oilGarlic clovesYellow onionCarrotsRed bell pepperGreen bell pepperGreen peasDried bay leaves

For the braising sauce

• 3 tbsp soy sauce
• 3 tbsp cane vinegar
• 1 tsp light brown sugar
• 1 cup water or low-sodium pork broth
• 1/2 tsp freshly ground black pepper

Soy sauceCane vinegar (additional)Light brown sugarPork brothBlack pepper (additional)

Directions

1. Combine the pork belly, liver, and heart in a bowl with 2 tbsp cane vinegar, salt, and pepper. Let stand 10 minutes while you prep the vegetables, then drain and reserve the marinade liquid.
2. Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Sauté the garlic until pale gold, about 30 seconds, then add the onion and cook until softened and translucent, 2-3 minutes.
3. Add the drained pork belly and heart (reserve the liver for later) and sear, stirring occasionally, until the edges are lightly browned, 5-6 minutes.
4. Pour in the soy sauce, 3 tbsp vinegar, brown sugar, bay leaves, pepper, and water. Stir, scraping up any browned bits, and bring to a boil. Reduce heat to low, cover, and simmer gently for 12 minutes so the pork becomes tender.
5. Stir in the carrots and continue to simmer covered for 3 minutes, then add the liver and bell peppers. Cook uncovered for 3-4 minutes more—just until the liver is barely pink inside and the peppers are crisp-tender.
6. Fold in the peas and cook 1 minute to heat through. Taste and adjust with extra vinegar for tang or a pinch of sugar for balance.
7. Discard the bay leaves and transfer to a shallow serving bowl. Spoon over hot steamed jasmine rice and serve immediately.

Cook’s Notes

• For a milder, creamier liver, soak the slices in cold milk for 20 minutes before marinating—this tames any metallic edge and keeps the texture silky.
• Add the liver only in the final 3-4 minutes; overcooking turns it grainy and dry, which is the most common mistake with this dish.
• Sukang Iloco (native Ilocano sugarcane vinegar) gives the most authentic flavor; substitute with palm vinegar or distilled white vinegar if needed.
• Stirring in a tablespoon of butter at the very end gives the sauce a glossy, restaurant-style finish without changing the flavor profile.
• Leftovers keep well refrigerated for 2 days—reheat gently with a splash of water so the liver does not toughen.

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