HEAT SOME OIL (1-2 TBSPS) IN A BIG PAN OR MEDIUM-SIZED SAUCEPAN. SAUTE MINCED ONION, ADD THE PORK, COOK UNTIL NO LONGER PINK, THEN ADD THE LIVER, SEASON WITH A LITTLE SALT AND LOTS OF GROUND PEPPER; COOK UNTIL BROWN THEN ADD THE GINGER, COOK FOR ABOUT A MINUTE THEN ADD VINEGAR, DON’T STIR, BRING TO A BOIL THEN ADD GREEN CHILLI PEPPERS AND RED BELLPEPPERS, 1/2 CUP WATER AND SEASON WITH PATIS. STIR AND BRING TO A BOIL; COVER THE PAN, LOWER THE HEAT AND SIMMER FOR ABOUT 30 MINUTES, OR UNTIL 3/4 OF THE LIQUID HAS EVAPORATED. TASTE IT, ADJUST SEASONING IF NECESSARY. TURN OFF HEAT. SERVE WITH STEAMED RICE. YUMM!