Igado

• ½ lb. lean pork
• ½ lb. liver, pork
• 1 pork heart
• ½ tsp. pepper
• 1 bay leaf
• 1 tsp. salt
• 2 tbsp. vinegar
• 1 round onion
• 1 clove garlic
• ½ tsp. MSG
• shoyu

Slice pork and heart into thin bite size pieces and marinate for half hour in shoyu, pepper, bay leaf and MSG. Cut liver into same size pieces and marinate in the salt and vinegar. In a heavy skillet heat some oil and brown the pork and heart mixture with the garlic until almost done. Add the liver and continue cooking, covered until done and tender. Add the onions. If after the initial browning, cooking is done on low heat it should not be necessary to add any water. Served with hot rice.