HEAT A TABLESPOON OF OLIVE OIL IN A SAUCEPAN OVER MEDIUM HIGH HEAT. SAUTE THE MINCED GARLIC AND ONION, ADD THE PORK ONCE THE ONION TURNED OPAQUE OR TRANSPARENT. SEASON LIGHTLY WITH SALT AND PEPPER. COOK UNTIL PORK IS BROWNED AND CARAMELIZED; ADD IN THE PORK LIVER, SAUTE UNTIL LIVER IS HALF-COOKED, SEASON WITH PAPRIKA, CAYENNE AND ADD THE RAISINS.
ADD IN TOMATO PASTE AND THE RED BELLPEPPER. ADD 1 1/2 CUPS WATER, BRING TO A BOIL AND SIMMER UNTIL PORK IS TENDER. ADD CARROTS AND POTATOES; SEASON WITH BLACK PEPPER AND SALT OR FISH SAUCE IF USING, BRING TO A BOIL AGAIN AND SIMMER UNTIL THE VEGGIES ARE TENDER.
ADD THE PEAS, COOK FOR ONE MINUTE THEN ADD THE CHEESE, LET SIMMER UNTIL CHEESE MELTS BEFORE TURNING OFF HEAT. DONE! SERVE THIS WITH HOT STEAMED RICE.