2 kilos pork cheeks
2 tablespoons cooking oil
2 tablespoons garlic
½ cup chopped onion
¼ cup chopped chili pepper
¼ cup chopped grilled liver
1 tablespoon liquid seasoning
1 cup vinegar
½ beef bouillon cube
1 teaspoon ground pepper
2 cups stock
patis
egg (optional)

1. Lightly roast the pork over a grill. Boil the pork until tender. Slice the pork into very small cubes.

2. Heat cooking oil in a pan. Saute the garlic, onion, pepper, pork cubes and liver.

3. Add patis, vinegar, bouillon cube, seasoning and ground pepper to taste. Add in the 2 cups stock and let cook until tender. Serve hot in a sizzling plate.