In a large glass or non-reactive bowl, combine the sliced pork with vinegar (suka), soy sauce (toyo), sliced onions, minced garlic, bay leaves (dahon ng laurel), and cracked black peppercorns (dinurog na paminta). Let the meat marinate at room temperature (27°C/80°F) for 20 minutes. This process is called pagpapaalat.

After marination, drain the meat but save the marinade liquid and aromatics separately. You will need these later for the sauce (sarsa).

Heat your cooking oil (mantika) in a large, heavy-bottomed pan over medium-high heat (180°C/350°F). When the oil is hot, quickly stir-fry the bell pepper strips for 30 seconds until they slightly blister. Remove the peppers and set them aside.

Using the same pan and oil, add the marinated pork (not the liver yet). Cook until the meat changes color from pink to light brown, about 5 minutes. Add the reserved onions, garlic, peppercorns, and bay leaves from the marinade. Continue cooking until the onions become soft and translucent (malinaw).

Pour in the reserved marinade liquid and bring it to a full boil over high heat (100°C/212°F). This is a crucial step - do not stir the mixture for 4-5 minutes after it starts boiling. This technique, called pagpapakulo ng suka, helps develop the sauce's flavor.

Add half a cup of water to the pan and bring the mixture back to a boil. Once boiling, lower the heat to medium-low (160°C/320°F), cover the pan, and let it simmer for 25-30 minutes. The pork should become tender during this time (dapat lumambot ang karne).

When the pork is tender, add the liver strips to the pan, maintaining medium heat (170°C/340°F). Gently stir the liver and cook for 4-5 minutes until just done. The liver should still be slightly pink inside to remain tender (dapat medyo pink pa sa loob).

Add the green peas to the pan and cook for 2-3 minutes until they turn bright green. Return the reserved bell peppers to the pan and cook for another 1-2 minutes to heat them through.

Taste the sauce and adjust the seasoning with salt (asin) if needed. Remove the bay leaves before serving.

Serve your igado hot with steamed white rice (mainit na kanin). Traditional accompaniments include pickled green papaya (atchara), sliced fresh tomatoes (kamatis), and fish sauce (patis) on the side.

Store any leftovers in an airtight container in the refrigerator (4°C/40°F) for up to 3-4 days. When reheating, add a few tablespoons of water and warm over medium heat (160°C/320°F) until heated through, or microwave in short intervals, stirring occasionally to ensure even heating.