Pork, Liver, Peppers and Onions

This is a dish that is especially for hubby.  Why?  Because he really likes liver, bell peppers, and onions!  The pork part is for me, because I don’t eat liver at all, bell peppers scarcely, and onions?  Only when they are “invisible” in the dish!!!

The dish is cooked in the the sequence of its name…

Saute thin slices of pork (usually kasim or shoulder part) until it is almost done.  The liver slices go next (sliced thicker than the pork).  Stirfry several seconds then add the bell pepper pieces.  Swirl the pieces in the pan then add the sliced onions.  It is important that the onion slices stay crisp, and the bell peppers not mushy.  Most important of all, the liver should not be overcooked.  Season with salt and pepper, to taste.

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